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To make the BBQ Chicken Sweet Potato Bowl, gather these items: - 2 large sweet potatoes, cubed - 2 cups cooked chicken breast, shredded - 1 cup BBQ sauce (your choice) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup corn (fresh or frozen) - 1 avocado, diced - ½ cup red onion, diced - Fresh cilantro for garnish (optional) You will need a few simple tools: - A large mixing bowl - A baking sheet - Parchment paper - A saucepan - A knife and cutting board - A spatula for stirring Choosing fresh ingredients makes a big difference. When picking sweet potatoes, look for firm ones with smooth skin. Avoid any with soft spots or blemishes. For the chicken, use cooked, high-quality meat. You can grill, bake, or boil it. If you buy corn, fresh corn on the cob tastes best. If using frozen corn, check that it has no added ingredients. For the avocado, choose ones that feel slightly soft but not mushy. Lastly, fresh cilantro adds great flavor. Look for vibrant green leaves with no wilting. These tips help ensure your BBQ Chicken Sweet Potato Bowl shines with flavor! Start by preheating your oven to 400°F (200°C). This step is key for a nice roast. Next, grab a large mixing bowl. Toss in the cubed sweet potatoes along with olive oil, garlic powder, paprika, salt, and pepper. Mix well until every piece is coated. This makes the sweet potatoes tasty and full of flavor. Once coated, spread the sweet potatoes evenly on a baking sheet lined with parchment paper. Place them in the oven and roast for about 25-30 minutes. Flip them halfway through for even cooking. When done, they should be tender and slightly caramelized. While the sweet potatoes roast, let’s prepare the BBQ chicken. In a separate saucepan, combine the shredded chicken and your choice of BBQ sauce. Heat this over medium heat. Stir well to make sure all the chicken gets coated in sauce. Cook for about 5-7 minutes until everything is hot. If you're adding corn, toss it in now. Heat for an additional 2 minutes until warmed. Once the sweet potatoes are out of the oven, let them cool for a moment. To build your bowl, start with a base of roasted sweet potatoes. Pile on the BBQ chicken and corn mixture generously. Next, add diced avocado and red onion on top. For a pop of color and flavor, sprinkle fresh cilantro over everything. This colorful bowl is now ready to enjoy! For a fun touch, serve with a lime wedge on the side. It adds a zesty kick that pairs perfectly with the dish. You can find the full details in the Full Recipe. To roast sweet potatoes well, start by cutting them into even cubes. This helps them cook at the same rate. Toss the cubes in olive oil, garlic powder, paprika, salt, and pepper. I like to coat them well to add flavor. Spread them out on a baking sheet lined with parchment paper. This keeps them from sticking and makes cleanup easy. Roast at 400°F for 25-30 minutes. Flip them halfway through for even browning. You want them tender and caramelized for the best taste. Using cooked chicken breast saves time. Shred the chicken before adding it to the BBQ sauce. This lets the sauce coat the meat well. Heat the chicken over medium heat for about 5-7 minutes. Make sure it warms through. If you like corn, add it for an extra pop of flavor. Stir it in for the last couple of minutes. This makes the chicken mix rich and tasty. When assembling, start with a base of sweet potatoes. Add the BBQ chicken and corn mixture on top. I recommend using colorful bowls to make the meal look bright. Top with diced avocado and red onion for texture and flavor. Don't forget fresh cilantro if you like it. A lime wedge on the side adds a fresh kick. For more ideas, try adding your favorite toppings. For the full recipe, check out the details above! {{image_2}} You can switch the chicken for other proteins. Try shredded pork or beef. They will soak up the BBQ sauce too. If you want a lighter option, use turkey. You could also use tofu for a nice twist. It absorbs flavors well and gives good texture. For a vegan or vegetarian bowl, skip the chicken. Use black beans or chickpeas instead. They add protein and fiber. Toss them in the BBQ sauce just like the chicken. This adds a rich flavor. You can also add grilled veggies like bell peppers and zucchini. They bring color and taste to your dish. Want to spice things up? Add some jalapeños or hot sauce to the BBQ mix. This gives a nice kick. For a savory touch, mix in some onion powder or smoked paprika. You can even try a different BBQ sauce, like a spicy chipotle or a sweet honey variety. The options are endless! Each choice makes your BBQ Chicken Sweet Potato Bowl unique. You can find a full recipe to explore all these variations. To store leftovers, let your BBQ Chicken Sweet Potato Bowl cool first. Use airtight containers to keep them fresh. Place each component in separate containers. This helps maintain texture and flavor. Store in the fridge for up to four days. If you want to keep it longer, consider freezing. Just make sure to use freezer-safe containers. When ready to eat, take out your leftovers. You can reheat them in the microwave. Place the food on a microwave-safe plate. Heat for about 2-3 minutes, stirring halfway. If you prefer, you can reheat in the oven. Preheat it to 350°F (175°C). Bake for around 15-20 minutes, or until heated through. Make sure to cover the bowl with foil to keep moisture. Each ingredient in your BBQ Chicken Sweet Potato Bowl has its own shelf life. Cooked chicken lasts about 3-4 days in the fridge. Sweet potatoes can stay fresh for several weeks when stored properly. BBQ sauce usually lasts months if unopened. Once opened, store it in the fridge for up to a month. Corn, whether fresh or frozen, can last up to a year in the freezer. Yes, you can make this bowl ahead of time. Cook the sweet potatoes and chicken. Store them in separate containers. When ready to eat, simply reheat and assemble. Your favorite BBQ sauce works best. I like a tangy or smoky sauce. This adds a great flavor to the chicken. Choose one that fits your taste. Absolutely! You can add toppings like cheese, jalapeños, or other veggies. Try adding black beans or salsa for extra flavor. Let your creativity shine with this dish! Yes, this recipe is perfect for meal prep. Each bowl stores well in the fridge. You can easily divide the ingredients into portions for the week. This bowl pairs well with a fresh salad or steamed veggies. You could also serve it with cornbread for a hearty meal. Enjoy your tasty creation! In this post, we covered the key elements for making a BBQ Chicken Sweet Potato Bowl. You learned about the best ingredients, kitchen tools, and tips for freshness. We explored how to prepare sweet potatoes, mix your chicken, and assemble your bowl. Plus, I shared ways to roast sweet potatoes fully and suggested serving ideas. Remember, you can easily customize this dish with different proteins and flavors. Enjoy your cooking process and experiment with variations! You’ll love the outcome. Happy cooking!

- BBQ Chicken Sweet Potato Bowl

Create a delicious BBQ chicken sweet potato bowl that will tantalize your taste buds! This easy recipe features roasted sweet potatoes topped with shredded chicken coated in rich BBQ sauce, corn, avocado, and fresh veggies. Perfect for a hearty meal, it's simple to make and packed with flavor. Ready to impress your family and friends? Click through to explore this mouthwatering recipe and bring it to your table today!
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Ingredients
  

2 large sweet potatoes, cubed

2 cups cooked chicken breast, shredded

1 cup BBQ sauce (your choice)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup corn (fresh or frozen)

1 avocado, diced

½ cup red onion, diced

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the cubed sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated.

      Spread the sweet potatoes evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

        While the sweet potatoes are roasting, in a separate saucepan over medium heat, combine the shredded chicken and BBQ sauce. Stir until well coated and heated through, about 5-7 minutes.

          If using corn, add it to the chicken mixture and continue to heat for another 2 minutes, just until warmed.

            Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

              To assemble the bowls, start with a base of roasted sweet potatoes, then generously add the BBQ chicken and corn mixture on top.

                Finish with diced avocado, and red onion. Sprinkle fresh cilantro over the top for added flavor and color.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: Serve in colorful bowls and consider adding a lime wedge on the side for an extra burst of freshness!