Description
These BBQ Chicken Sweet Potato Bowls are a colorful, hearty, and easy-to-customize dinner made with roasted sweet potatoes, shredded BBQ chicken, black beans, corn, avocado, and a creamy ranch drizzle.
Ingredients
For the Bowls
3 medium sweet potatoes, peeled and diced
1 Tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp smoked paprika
4 cups cooked shredded chicken (about 1.5 lb chicken breast)
1 cup BBQ sauce, plus more as needed
1 can black beans, drained and rinsed
1 cup corn, fresh, frozen, or canned
1 avocado, diced
1/4 cup diced red onion
1/4 cup chopped cilantro
Optional: shredded cheddar, sliced jalapeños, lime wedges
For the Creamy Ranch Drizzle
1/3 cup ranch dressing
1 Tbsp lime juice
1-2 Tbsp water, to thin as needed
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Add diced sweet potatoes to the baking sheet. Toss with olive oil, salt, garlic powder, and smoked paprika.
- Roast for 30 minutes, stirring once, until tender and lightly browned.
- While the sweet potatoes roast, warm the shredded chicken in a small pan with the BBQ sauce. Stir until the chicken is well coated and heated through.
- In a small bowl, stir together ranch dressing, lime juice, and enough water to make it easy to drizzle.
- Assemble the bowls with roasted sweet potatoes, BBQ chicken, black beans, corn, avocado, red onion, and cilantro.
- Drizzle with the creamy ranch sauce and add any extra toppings you like.
Notes
For picky eaters, serve the ingredients separately and let everyone build their own bowl.
Rotisserie chicken makes this especially quick.
You can prep the sweet potatoes and chicken ahead of time for easy lunches or dinners.
For a heartier meal, serve over rice or chopped romaine.
Use your favorite BBQ sauce here. A smoky, slightly sweet sauce works especially well.
Add sliced jalapeños or spicy BBQ sauce if you like a little heat.