Preheat the oven to 400°F. Spread the sweet potato chunks on a parchment-lined baking sheet, spray with avocado oil, and season with salt, pepper, and garlic powder. Roast for 20–30 minutes, stirring halfway through, until tender and lightly caramelized.
1 large sweet potato, Avocado oil spray, Salt, pepper and garlic
While the sweet potatoes roast, prepare the black bean and corn salad. Combine corn, black beans, bell pepper and red onion in a large bowl. Stir in the vinegar, parsley, olive oil, salt and pepper. Chill in the fridge until ready to serve.
1 bag (16 oz) frozen sweet corn kernels, 1 15 oz can black beans, 1 large red bell pepper, ½ large red onion, 2 Tablespoons red wine vinegar , 3 Tablespoons parsley leaves, 1 Tablespoon olive oil , 1 teaspoon sea salt, ½ teaspoon fresh ground pepper
Pat the chicken dry and season both sides with the smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook using your preferred method until the internal temperature reaches 165°F: Air fryer: 375°F for 12–15 minutes, flipping halfway. Grill or stovetop: Cook over medium heat for 5–6 minutes per side.
1 ¼-½ lbs boneless skinless chicken breasts or thighs, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
Let the chicken rest for 5 minutes, then chop into bite-sized pieces. Toss with the BBQ sauce until evenly coated.
¼ cup BBQ sauce
In a small bowl, whisk together the Greek yogurt, BBQ sauce, milk, ranch seasoning, apple cider vinegar, and salt until smooth and creamy. Taste and adjust seasoning as needed.
½ cup plain full-fat Greek yogurt, 3 Tablespoons BBQ sauce, 1 Tablespoon milk, 2 teaspoons ranch seasoning mix, 1 teaspoon apple cider vinegar, ¼ teaspoon salt
If needed, warm the cooked rice or cauliflower rice according to package directions. Divide the rice between four bowls, then top with the BBQ chicken, roasted sweet potatoes, black bean and corn salad, cherry tomatoes, shredded cabbage, and sliced avocado. Drizzle generously with the BBQ ranch and finish with fresh cilantro, pickled red onions (if using), and a squeeze of fresh lime.
2 cups cooked rice, 2 cups black bean and corn salad, Roasted sweet potatoes, 2 cups cherry tomatoes, 2 cups shredded purple cabbage, 1 avocado, 1 lime, 1 small handful fresh cilantro, pickled red onions
