Ingredients
Protein
- 1 lb chicken breast, chicken thighs, or lean beef strips
- ½ cup barbecue sauce
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
Bowl Base
- 2 cups cooked brown rice, quinoa, or cauliflower rice
- 1 cup black beans or pinto beans
Roasted Vegetables
- 1 sweet potato, cubed
- 1 bell pepper, chopped
- 1 red onion, sliced
- 1 tbsp olive oil
- Salt and pepper
Fresh Toppings
- Corn kernels
- Avocado slices
- Shredded lettuce or cabbage
- Green onions
- Cilantro
Optional Sauce & Extras
- Ranch dressing or chipotle sauce
- Pickled jalapeños
- Crispy onion strips
- Shredded cheddar cheese
Instructions
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss sweet potatoes, peppers, and onions with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. Cook the Protein
Season chicken or beef with smoked paprika, garlic powder, salt, and pepper.
Cook in a skillet over medium-high heat until fully cooked.
Reduce heat and stir in barbecue sauce until coated and slightly caramelized.
3. Prepare the Base
Cook rice or quinoa according to package instructions.
Warm the beans.
4. Assemble the Bowls
Add rice or quinoa to bowls.
Top with roasted vegetables, beans, and BBQ protein.
Add avocado, corn, lettuce, and desired toppings.
Drizzle with ranch or chipotle sauce if desired.
Serve warm.
Tips
Meal Prep Friendly
Store ingredients separately for easy reheating throughout the week.
Best BBQ Sauce
Use smoky, honey, spicy, or tangy barbecue sauce depending on your flavor preference.
Vegetarian Option
Swap meat for barbecue tofu, tempeh, or roasted chickpeas.
Add Crunch
Tortilla strips or crispy onions add great texture.
Lower Carb Version
Use cauliflower rice and extra vegetables.
Boost Protein
Add extra beans or a scoop of cottage cheese.
Serving Ideas
Pair with:
- Cornbread
- Coleslaw
- Pickles
- Iced tea or lemonade
