Credits to @sarakathryns
Ingredients
- 1 large sweet potato
- 2 boneless, skinless chicken breasts
- 1 15-oz can of black beans, rinsed and drained
- 1 avocado, cut into chunks
- 1/2 cup crumbed feta
- 1 cup cilantro (about 1/2 bunch), finely chopped
- Your favorite barbecue sauce
Instructions
- Thinly slice your sweet potato into whatever size and shape you want for the base of your bowl (fries, half moons, bite size). Lightly coat with olive oil or avocado oil and season with salt and pepper.
- Air fry at 400F for 10-15 minutes, depending on the size and shape.
- Meanwhile, bring a large pot of water to boil. Add your chicken to the boiling water and reduce to a low boil, more than a simmer. Check in with your chicken every few minutes until there’s no longer any pink in the middle, or after it’s reached an internal temperature of 165F. Don’t let it boil too hard or cook too long – it’ll become rubbery.
- Once it’s done, lay on a cutting board and take two forks, pulling it apart.
- Layer the roasted sweet potato slices, chicken, black beans, avocado, feta, and cilantro. Drizzle the barbecue sauce on top. Mix and enjoy!
Natalie’s notes
Made 4/25/25. The BBQ sauce really makes this so choose your sauce wisely! This makes about 4 servings, and the original recipe served one: 4-6 oz chicken, 1/2 sweet potato, 1/4 cup black beans, 2-3 tbsp feta, 1/2 avocado, 1-2 tbsp cilantro. Next time, I’ll cut my sweet potato into half moons or bite size chunks. The fries were an odd shape with everything else.
