Step 1: Roast the Sweet Potatoes

1. Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. If you don’t have parchment paper, lightly grease the pan, but parchment is preferred to prevent sticking.
2. Season the Potatoes: Place the cubed sweet potatoes in a large bowl. Drizzle with the 2 tablespoons of olive oil. Sprinkle evenly with the smoked paprika, garlic powder, salt, and black pepper.
3. Toss to Coat: Use your hands or a large spoon to toss the sweet potatoes until they are thoroughly and evenly coated with the oil and spices. Ensure every cube has some seasoning.
4. Arrange on Baking Sheet: Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Do not overcrowd the pan! If necessary, use two baking sheets. Overcrowding will cause the potatoes to steam rather than roast and crisp up.
5. Roast: Place the baking sheet(s) in the preheated oven. Roast for 25-35 minutes, flipping the potatoes halfway through (around the 15-minute mark). The potatoes are done when they are tender when pierced with a fork and have nicely caramelized, slightly crispy edges. Cooking time may vary slightly depending on the exact size of your cubes and your oven’s calibration.

Step 2: Cook and Shred the Chicken

1. Poach the Chicken: While the sweet potatoes are roasting, prepare the chicken. Place the chicken breasts or thighs in a medium saucepan or pot. If using, add the optional aromatics (onion, garlic, bay leaf). Pour in enough water or chicken broth to cover the chicken by about an inch.
2. Simmer Gently: Bring the liquid to a gentle simmer over medium-high heat. Once simmering, immediately reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let the chicken cook gently. Do not boil rapidly, as this can make the chicken tough.
3. Cook Through: Poach for 15-20 minutes for breasts, or 20-25 minutes for thighs, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part.
4. Rest and Shred: Carefully remove the cooked chicken from the poaching liquid (discard the liquid and aromatics, or reserve the broth for another use). Place the chicken on a clean cutting board or in a large bowl. Let it rest for 5-10 minutes – this helps keep it juicy. Once cool enough to handle, use two forks to shred the chicken into bite-sized pieces. Alternatively, you can use a stand mixer fitted with the paddle attachment on low speed for quick shredding (place warm chicken in the mixer bowl).

Step 3: Sauce the Chicken

1. Combine Chicken and Sauce: Place the shredded chicken in a clean medium bowl. Pour 1 cup of your chosen BBQ sauce over the chicken.
2. Mix Well: Gently toss the chicken with the sauce until all the shreds are evenly coated. Add the remaining 1/2 cup of BBQ sauce if you prefer a saucier consistency. You can warm the chicken and sauce mixture slightly in a saucepan over low heat or in the microwave for a few seconds if desired, especially if the chicken has cooled significantly.

Step 4: Prepare Bowl Components & Toppings

1. Prep Veggies: While the chicken and potatoes finish cooking, prepare the remaining bowl ingredients. Thoroughly rinse and drain the canned black beans. Drain the canned corn or ensure the frozen corn is thawed. Thinly slice the red onion. Roughly chop the fresh cilantro.
2. Prep Toppings: Slice or dice the avocado. Have your shredded cheese, Greek yogurt/sour cream, pickled jalapeños, and any other desired toppings ready to go.

Step 5: Assemble the BBQ Chicken Sweet Potato Bowls

1. Create the Base: Divide the roasted sweet potato cubes evenly among four bowls. This forms the warm, flavourful foundation.
2. Add Protein: Spoon a generous portion of the saucy BBQ shredded chicken over or alongside the sweet potatoes in each bowl.
3. Layer the Fillings: Sprinkle the black beans, corn, and thinly sliced red onion over the chicken and potatoes. Distribute them evenly for balanced bites.
4. Garnish and Finish: Top each bowl generously with your chosen garnishes. Add sliced or diced avocado, a sprinkle of shredded cheese, a dollop of Greek yogurt or sour cream, and a scattering of fresh chopped cilantro. Add pickled jalapeños for heat if desired.
5. Serve: Serve the bowls immediately while the sweet potatoes and chicken are warm. Offer lime wedges on the side for squeezing over the top just before eating – the acidity truly elevates all the flavours.