Ingredients:

  • 2 large sweet potatoes (about 700g/1.5 lbs), peeled and cubed into 1-inch pieces
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup BBQ sauce (120 ml), your favorite brand or homemade
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1 cup cooked black beans (175g), drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned) (150g)
  • 1/2 cup chopped red onion (75g)
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro (optional) (10g)
  • Lime wedges, for serving
  • Hot sauce, for serving (optional, e.g., sriracha, Frank's RedHot)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet.
  2. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While sweet potatoes are roasting, toss the chicken pieces in a bowl with olive oil, chili powder, onion powder, and garlic powder.
  4. Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until cooked through.
  5. Reduce heat to medium, pour in the BBQ sauce, and stir to coat the chicken evenly. Simmer for 2-3 minutes, until the sauce thickens slightly.
  6. Divide the roasted sweet potatoes evenly among four bowls. Top with BBQ chicken, black beans, corn, red onion, avocado, and cilantro (if using).
  7. Serve immediately with lime wedges and hot sauce, if desired.