BBQ Chicken + Sweet Potato Bowls
Crispy air fried sweet potatoes + shredded BBQ chicken- loaded with fresh crunchy veggies
Equipment
- slow cooker or instant pot
Ingredients
- 3 chicken breast
- 1 tbsp ranch seasoning
- ½ cup bbq sauce
- ½ cup water
For the Bowls:
- 2-3 large sweet potatoes
- salt + pepper + garlic powder to taste
- 2 tbsp olive oil
- 3 cups shredded cabbage/coleslaw mix
- 1 cup black beans
- ½ cup diced red onion
- 1 Jalapeño sliced
- ¼ cup chopped cilantro
- ½ cup bbq sauce
- 1 tbsp sriracha
Let's Make It
- In a slow cooker or instant pot add in the chicken breast, season with ranch, top with the bbq sauce and water.corckpot: on low for 6-8 hours or on high for 4 hoursinstant pot: meat/stew option for 20 minutes (slow release)
- Cube the sweet potatoes into 1 inch cubes- season with salt, pepper + garlic to taste and toss in 1-2 tbsp of oil. I like to start with 1 tbsp and then I usually spray them with olive oil spray on the top before placing into the oven/air fryer.
- Lay the sweet potatoes flat on a baking/air fryer tray and roast at 425° for about 15-20 minutes.
- When the chicken is done, chop or shred it, set aside.
- While the potaotes are cooking, chop the tomatoes, jalapeño + cilantro and drain the juice from the black beans.
- When the sweet potatoes are done, let them cool down before making the bowls.
- In each meal prep container add:- ¾ cup of sweet potatoes- 4 oz of shredded chicken- ½ cup coleslaw- ¼ cup of black beans- ¼ cup of tomatoes- red onions- cilantro- Jalapeño
- Mix together ½ cup of bbq sauce + 1 tbsp sriracha sauce to top the chicken with later on.
- When ready to serve you can heat this up or eat it cold. I like to top mine with the sriracha bbq and a little ranch dressing.