BBQ Chicken Sweet Potato Power Bowls

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup BBQ sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1/4 cup shredded cheddar cheese (optional)
• 1 lime, cut into wedges

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
3. 3 Roast sweet potatoes for 20-25 minutes, until tender and edges are crispy.
4. 4 While sweet potatoes cook, season chicken pieces with salt and pepper.
5. 5 Heat a skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes.
6. 6 Toss cooked chicken with BBQ sauce until well coated.
7. 7 Divide quinoa among four bowls. Top with roasted sweet potatoes, black beans, and BBQ chicken.
8. 8 Garnish with cilantro and optional cheddar cheese.
9. 9 Serve with lime wedges on the side.

Equipment

• Baking sheet
• Skillet
• Oven

Variations

• Substitute chicken with tofu for a vegetarian option.
• Use chipotle BBQ sauce for a spicier kick.

Substitutions

• Use canned sweet potatoes if fresh are not available.
• Replace quinoa with brown rice for a nutty alternative.

Pairings

• A cold glass of sweet tea
• A zesty limeade

Nutrition

Tips

• For extra crunch, toast the quinoa before cooking.
• Add avocado slices for a creamy texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the sweet potatoes moist.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently to preserve texture.

Serving Suggestions

• Pair with a crisp green salad for a refreshing contrast.
• Serve with a side of cornbread for a Southern twist.

FAQ