Description
These BBQ Chicken & Roasted Sweet Potato Bowls combine tender, spiced chicken breasts with perfectly roasted sweet potatoes, protein-rich quinoa, earthy black beans, and sweet corn. Topped with zesty cilantro, green onions, and optional feta cheese, and finished with a warm BBQ sauce drizzle, this hearty bowl is a flavorful, nutritious meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quinoa and Bowl Mix
- 1 cup cooked quinoa
- 1/2 cup BBQ sauce
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes into approximately 1-inch pieces for even roasting.
- Arrange Sweet Potatoes: Place the cubed sweet potatoes on a baking sheet lined with parchment paper for easy cleanup and even cooking.
- Season Sweet Potatoes: Drizzle 2 tablespoons of olive oil over the sweet potatoes and toss to coat evenly. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over them.
- Roast Sweet Potatoes: Spread the sweet potatoes into a single layer on the sheet and roast in the preheated oven for 25-30 minutes, flipping halfway, until tender and lightly browned.
- Season Chicken: While the sweet potatoes roast, drizzle 1 tablespoon olive oil over the chicken breasts. In a small bowl, mix paprika, garlic powder, onion powder, ground cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then rub this spice mixture evenly on both sides of the chicken.
- Cook Chicken: Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juices, then slice into thin strips.
- Prepare Quinoa: If your quinoa isn’t already cooked, prepare it according to package instructions to have it ready for the bowl.
- Warm BBQ Sauce: In a small saucepan, gently heat the BBQ sauce over low heat until warmed through for easy drizzling.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, corn kernels, black beans, and roasted sweet potatoes.
- Assemble Bowls: Add the sliced chicken on top of the quinoa mixture and drizzle the warmed BBQ sauce over the entire bowl, tossing gently to combine the flavors.
- Garnish and Serve: Top with chopped cilantro, sliced green onions, and crumbled feta cheese if using. Serve the bowls immediately, warm or at room temperature.
Notes
- For a vegetarian version, omit chicken and add extra beans or grilled tofu.
- Be sure not to overcrowd the baking sheet when roasting sweet potatoes to ensure even cooking and browning.
- You can substitute quinoa with brown rice or couscous if preferred.
- To keep the feta cheese optional for those avoiding dairy.
- Adjust the spice levels of the rub to your taste by varying chili powder and cumin amounts.
