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A colorful meal prep bowl with glazed BBQ chicken, roasted sweet potatoes, black beans, and fresh avocado.

BBQ Chicken & Roasted Sweet Potato Bowls

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 2 large sweet potatoes, cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon black pepper
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 0.5 cup low -sugar barbecue sauce
  • 4 cups cooked quinoa or brown rice
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1 large avocado , sliced
  • 0.25 cup fresh cilantro, chopped

Instructions
 

  • Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a large bowl, toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  • Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and caramelized.
  • While potatoes roast, heat a non-stick skillet over medium-high heat. Add the chicken cubes and cook for 8-10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
  • Reduce the skillet heat to low, pour the barbecue sauce over the chicken, and stir for 2 minutes until the sauce is thickened and the chicken is fully glazed.
  • Assemble the bowls by dividing the cooked grains, roasted sweet potatoes, BBQ chicken, black beans, and corn into four separate containers.
  • Top each bowl with avocado slices and fresh cilantro before serving.