Ingredients
Method
Prepare the Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper in a mixing bowl.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.
Cook the Chicken
- While the sweet potatoes are roasting, preheat a grill or grill pan over medium-high heat.
- Brush the chicken breasts with BBQ sauce and place them on the grill.
- Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove from the grill and let rest for a few minutes before slicing.
Assemble the Bowls
- In each bowl, layer cooked quinoa, black beans, corn, roasted sweet potatoes, and sliced BBQ chicken.
- Top with cherry tomatoes, avocado slices, and fresh cilantro.
- Drizzle additional BBQ sauce if desired and serve immediately.
Nutrition
Notes
Feel free to customize the toppings with your favorite vegetables or sauces.
