Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes, then toss them in a large bowl with olive oil, salt, and pepper. Spread the seasoned sweet potatoes evenly on a lined baking sheet. Roast for 25–30 minutes, flipping halfway, until they are golden brown and tender with a fork.

While the sweet potatoes are roasting, shred your cooked chicken in a medium bowl. Pour your favorite BBQ sauce over the chicken, mixing thoroughly until every piece is well-coated.

Once the sweet potatoes are ready, remove them from the oven and let them cool slightly. In a large serving bowl, combine the roasted sweet potatoes, black beans (drained and rinsed), and corn. Gently fold in the BBQ chicken mixture, ensuring everything is evenly distributed and warm.

Slice the avocado and prepare any other desired toppings such as fresh cilantro or lime wedges. Serve the BBQ Chicken Sweet Potato Bowl by layering each portion with creamy avocado, a sprinkle of cilantro, and a squeeze of fresh lime juice for an extra burst of flavor.