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In the ever-evolving world of healthy eating, the BBQ Chicken Sweet Potato Bowls stand out as a vibrant and satisfying option that caters to a multitude of tastes and dietary preferences. This dish artfully combines tender chicken, sweet and savory roasted sweet potatoes, and an array of fresh toppings, creating a meal that is not only delicious but also packed with nutrition. Whether you're looking to fuel your body after a workout or simply enjoy a comforting family dinner, these bowls provide a perfect balance of protein, complex carbohydrates, and healthy fats.

BBQ Chicken Sweet Potato Bowls

Discover the vibrant and nutritious BBQ Chicken Sweet Potato Bowls, a perfect blend of tender chicken, roasted sweet potatoes, and fresh toppings. This customizable dish is ideal for meal prep and caters to various dietary preferences, making it a hit for picky eaters and health enthusiasts alike. Packed with protein, complex carbs, and healthy fats, these bowls are both satisfying and delicious. Elevate your meals with unique toppings for a delightful dining experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 lb boneless, skinless chicken thighs

1 cup BBQ sauce (your choice, store-bought or homemade)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1 cup corn (fresh, canned, or frozen)

1 cup black beans, drained and rinsed thoroughly

1 ripe avocado, sliced

½ cup red onion, thinly sliced

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Instructions
 

Roast the Sweet Potatoes:

    Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to ensure the sweet potatoes are evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are fork-tender and lightly caramelized, tossing halfway through for even cooking.

      Cook the Chicken:

        While the sweet potatoes are roasting, heat a grill pan or skillet over medium-high heat. Season the chicken thighs generously with salt and black pepper. Once the pan is hot, add the chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked through (internal temperature should reach 165°F or 75°C). In the final 2 minutes of cooking, brush the BBQ sauce generously over each thigh, allowing it to caramelize slightly.

          Prepare the Toppings:

            While the chicken is cooking, prepare your toppings. If using frozen corn, microwave it for 1-2 minutes until heated through. Slice the avocado and red onion, and finely chop the fresh cilantro. Set aside.

              Assemble the Bowls:

                Once the sweet potatoes and chicken are cooked, remove them from the heat. Let the chicken rest for a couple of minutes before cutting it into bite-sized pieces. In serving bowls, layer the roasted sweet potatoes, followed by the corn, black beans, and the chopped BBQ chicken. Top with sliced avocado, red onion, and a sprinkle of fresh cilantro.

                  Serve:

                    Just before serving, squeeze fresh lime juice over each bowl for a zesty kick. These BBQ Chicken Sweet Potato Bowls can be enjoyed warm and make for a satisfying meal!

                      Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                        - Presentation Tips: For an attractive presentation, arrange the layers in colorful sections within the bowl. Garnish with an extra sprinkle of cilantro and a lime wedge for an inviting look.