BBQ Chicken Sweet Potato Bowl (Print-Friendly Version)

Juicy BBQ chicken, roasted sweet potatoes, beans, corn, and vibrant toppings layer a satisfying bowl.

# Ingredients You’ll Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (about 1.5–2 pounds total), scrubbed and cut into 3/4-inch cubes
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper

→ BBQ Chicken

07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 4 to 6 cups water or chicken broth (enough to cover chicken)
09 - 1/2 onion, quartered (optional, for poaching aromatics)
10 - 2 cloves garlic, smashed (optional, for poaching aromatics)
11 - 1 bay leaf (optional, for poaching aromatics)
12 - 1 to 1.5 cups BBQ sauce

→ Bowl Assembly

13 - 1 can (15 ounces) black beans, rinsed and drained
14 - 1 cup corn, frozen (thawed) or canned (drained)
15 - 1/2 small red onion, very thinly sliced
16 - 1/4 cup fresh cilantro, roughly chopped

→ Optional Toppings and Garnishes

17 - 1 to 2 ripe avocados, sliced or diced
18 - 1 cup shredded sharp cheddar, Monterey Jack or Colby Jack cheese
19 - Greek yogurt or sour cream, for serving
20 - Pickled jalapeños, for garnish
21 - Crispy fried onions or tortilla strips
22 - Lime wedges

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place sweet potato cubes in a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss to coat thoroughly. Spread sweet potatoes in a single layer on the baking sheet. Roast for 25 to 35 minutes, flipping halfway, until tender and caramelized with crisp edges.
02 - Place chicken breasts or thighs in a medium saucepan. Add enough water or chicken broth to cover by about 1 inch, plus onion, garlic, and bay leaf if using. Bring just to a simmer over medium-high heat, then reduce to low and cover loosely. Poach for 15 to 20 minutes for breasts, 20 to 25 minutes for thighs, until cooked through and internal temperature reaches 165°F. Remove chicken and let rest 5 to 10 minutes. Shred into bite-sized pieces using two forks or a mixer.
03 - Transfer shredded chicken to a bowl. Add 1 cup BBQ sauce and toss to coat evenly. For extra sauciness, add up to another 1/2 cup BBQ sauce. Warm gently if needed, either in a saucepan over low heat or in the microwave until heated through.
04 - Rinse and drain black beans. Drain canned corn or thaw frozen corn. Thinly slice red onion. Roughly chop cilantro. Prepare toppings: slice or dice avocado, have shredded cheese, Greek yogurt or sour cream, pickled jalapeños, crispy fried onions or tortilla strips, and lime wedges ready.
05 - Divide roasted sweet potatoes among four bowls. Top each with a portion of saucy BBQ chicken. Sprinkle black beans, corn, and red onion evenly. Garnish with avocado, shredded cheese, Greek yogurt or sour cream, cilantro, and pickled jalapeños if desired. Finish with lime wedges on the side. Serve immediately while warm.

# Extra Tips:

01 - Soaking sliced red onion in cold water for 10 minutes reduces sharpness. For the chicken, thighs offer best texture for shredding but breasts are excellent if preferred. Adjust BBQ sauce amount to taste. Fire-roasted corn adds extra smokiness if available.

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