👩🍳 Instructions
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1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2
In a large bowl, toss diced sweet potatoes with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
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3
While sweet potatoes roast, preheat grill to medium-high heat and lightly oil grates.
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4
Pat chicken dry with paper towels. Season both sides with salt and pepper. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
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5
During the last 2-3 minutes of grilling, brush chicken generously with 0.5 cup BBQ sauce, allowing it to caramelize.
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6
Remove chicken from grill and let rest for 5 minutes before slicing or dicing.
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7
Warm baked beans and corn on the stovetop or in the microwave.
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8
Assemble bowls: divide roasted sweet potatoes, warm baked beans, warm corn, and coleslaw among 4 large bowls. Top with sliced BBQ chicken.
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9
Drizzle with additional BBQ sauce (remaining 0.5 cup) and ranch dressing. Garnish with fresh cilantro, if desired. Serve immediately.
💡 Notes
For quicker prep, use rotisserie chicken tossed with BBQ sauce. Store components separately for best meal prep results. Adjust BBQ sauce and ranch to your preferred taste. Any leftover components can be stored in airtight containers in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
580 kcal
Protein
40g
Total Fat
22g
Saturated Fat
6g
Carbs
58g
Fiber
8g
Sugar
25g
Sodium
850mg
Cholesterol
90mg
