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Overhead view of a BBQ pulled chicken sweet potato bowl with roasted sweet potatoes, black beans, corn, cherry tomatoes, shredded cabbage, cilantro, and creamy dressing.

BBQ Pulled Chicken Sweet Potato Bowl

Nesting Lane
BBQ Pulled Chicken Sweet Potato Bowl is a high protein healthy dinner with smoky barbecue flavor, colorful vegetables, and a creamy yogurt sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Medium Saucepan
Cutting Board
Sharp Knife
Wooden Spoon
Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the BBQ Pulled Chicken:

  • 3 cups cooked shredded chicken breast
  • ⅓ cup reduced-sugar barbecue sauce
  • 2 tablespoon water
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder

For the Bowls:

  • 1 can (15-ounce) black beans Well rinsed and drained
  • 1 cup frozen corn thawed
  • 2 cups shredded green cabbage
  • 1 cup grape tomatoes halved
  • ¼ cup red onion finely chopped
  • 2 tablespoon chopped fresh cilantro

For the Creamy BBQ Yogurt Sauce:

Instructions
 

  • Preheat the oven to 425°F.
  • Line a large baking sheet with parchment paper.
  • Place the sweet potatoes on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper.
  • Toss until the sweet potatoes are coated. Spread the sweet potatoes in a single layer.
  • Roast for 15 minutes. Turn the sweet potatoes. Roast for another 10 to 15 minutes, or until tender and browned around the edges.
  • In a medium saucepan, add the shredded chicken, barbecue sauce, water, smoked paprika, and garlic powder.
  • Cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until the chicken is hot and coated with sauce.
  • In a small bowl, add the Greek yogurt, barbecue sauce, apple cider vinegar, water, and garlic powder. Using a wire whisk, mix until smooth.
  • Divide the sweet potatoes, chicken, black beans, corn, cabbage, tomatoes, and red onion among four bowls.
  • Drizzle the creamy BBQ yogurt sauce over each bowl. Sprinkle with cilantro.

Notes

Tips and Tricks

Use leftover chicken - Cooked chicken from another meal cuts down on prep time.
Keep the components separate - Store the cabbage, tomatoes, onion, cilantro, and yogurt sauce away from the warm ingredients until serving.
Adjust the sauce consistency - Add water 1 teaspoon at a time if the yogurt sauce becomes too thick to drizzle.

Storing and Reheating

Store the components - Refrigerate the chicken and sweet potatoes together in an airtight container for up to 4 days. Keep the vegetables and yogurt sauce in separate containers.
Reheat in the microwave - Place the chicken and sweet potatoes in a microwave-safe bowl. Heat in 30-second intervals until hot.
Reheat in the oven - Place the chicken and sweet potatoes in an oven-safe dish. Cover and warm at 350°F until heated through.
Assemble after reheating - Add the cold vegetables and yogurt sauce after warming the chicken and sweet potatoes.

Nutrition

Calories: 523kcalCarbohydrates: 70gProtein: 40gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 80mgSodium: 1051mgPotassium: 1369mgFiber: 14gSugar: 19gVitamin A: 16759IUVitamin C: 27mgCalcium: 147mgIron: 5mg
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