Ingredients
Scale
- 2 large sweet potatoes
- 1.5 lbs boneless chicken breasts
- 1 cup black beans
- 1 cup corn
- 1/2 small red onion
- 1/4 cup fresh cilantro
- 1–2 ripe avocados
- 1 – 1.5 cups BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (freshly ground recommended)
- Water or chicken broth (enough to cover chicken for poaching)
- Optional aromatics for poaching: 1/2 onion (quartered), 2 cloves garlic (smashed), 1 bay leaf
- Greek yogurt or sour cream (for serving)
- Pickled jalapeños (for serving)
- Crispy fried onions or tortilla strips (for serving)
- Lime wedges (for serving)
Instructions
- Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25–30 minutes until tender.
- In a pot, cover chicken with water or broth; add aromatics if desired. Poach until fully cooked (165°F internal temperature), about 15–20 minutes.
- Shred the chicken and mix with BBQ sauce over low heat until warmed through.
- Assemble bowls by layering roasted sweet potatoes at the bottom followed by shredded chicken and toppings: black beans, corn, onion, cilantro, avocado, cheese, Greek yogurt or sour cream.
- Serve with lime wedges for squeezing over the top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking, Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 540
- Sugar: 8g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 13g
- Protein: 30g
- Cholesterol: 75mg