Description
A delicious combination of baked sweet potatoes topped with smoky BBQ chicken, black beans, corn, avocado, and fresh toppings, perfect for any occasion.
Ingredients
Scale
- 2 large sweet potatoes
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup BBQ sauce
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes, then pierce several times with a fork.
- Place the sweet potatoes on a baking sheet. Rub them with olive oil, and sprinkle with salt and pepper. Bake for 40-45 minutes until tender.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side.
- Remove the chicken, let it rest for a few minutes, then chop it and toss with BBQ sauce.
- Mix black beans and corn in a small bowl.
- Once the sweet potatoes are roasted, slice them open lengthwise and fluff the insides.
- Assemble your bowls with half a baked sweet potato, BBQ chicken, black bean and corn mixture, diced avocado, and chopped red onion. Finish with cilantro.
- Serve with lime wedges on the side.
Notes
For best results, choose firm sweet potatoes and allow the chicken to rest after cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10g
- Sodium: 440mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 75mg