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Roasted sweet potato halves filled with BBQ chicken, black beans, and corn with a lime crema drizzle

BBQ Chicken Sweet Potato Bowls

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, halved lengthwise
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 0.5 cup BBQ sauce
  • 0.5 cup black beans, rinsed and drained
  • 0.5 cup sweet corn kernels
  • 0.25 cup red onion, finely diced
  • 0.5 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 0.25 cup fresh cilantro, chopped
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Brush the cut sides of the sweet potatoes with olive oil and season with salt.
  3. Place sweet potatoes cut-side down on the baking sheet and roast for 35 to 40 minutes until fork-tender.
  4. While potatoes roast, cook chicken breasts until the internal temperature reaches 165°F (74°C), then shred using two forks.
  5. In a bowl, combine the shredded chicken with the BBQ sauce until thoroughly coated.
  6. Remove sweet potatoes from the oven, flip them over, and lightly fluff the interior flesh with a fork to create space.
  7. Distribute the BBQ chicken, black beans, corn, and red onion evenly into the sweet potato wells.
  8. Return the assembled bowls to the oven for 5 minutes to ensure all components are heated.
  9. Whisk together the Greek yogurt, lime juice, and cilantro in a small bowl to create the crema.
  10. Drizzle the cilantro lime crema over the hot bowls and serve immediately.