Name: BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Sweet Potatoes: 2 medium sweet potatoes, peeled and cubed Seasoning: 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper BBQ Chicken: 1 pound boneless, skinless chicken breasts, 1/2 cup barbecue sauce Additional: 2 cups cooked brown rice or quinoa, 1 cup canned black beans, drained and rinsed, 1 cup corn kernels (fresh, canned, or thawed frozen), 1 avocado, sliced, 1/4 cup chopped red onion, chopped fresh cilantro and lime wedges for garnish

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If you’re craving a meal that’s equal parts vibrant, filling, and wildly flavorful, you absolutely have to try BBQ Chicken & Roasted Sweet Potato Bowls. This is a dish that doesn’t just hit the spot—it practically throws a party in your mouth with its irresistible combination of smoky chicken, caramelized sweet potatoes, hearty black beans, and fresh toppings all cozied up on a bed of brown rice or quinoa. Every element is purposefully chosen to deliver big flavor and gorgeous color, while also giving you a nourishing, balanced bowl that’s as perfect for meal prep as it is for impressing company. BBQ Chicken & Roasted Sweet Potato Bowls quickly became one of my go-tos for busy weeknights and lazy weekends alike, and I can’t wait for you to fall for them, too.

BBQ Chicken & Roasted Sweet Potato Bowls Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients—because every single one pulls its weight in these BBQ Chicken & Roasted Sweet Potato Bowls. There’s no fluff here: each part adds flavor, texture, or that little pop of color that makes these bowls so crave-worthy. Best of all, you’ll find it all at just about any supermarket, so weeknight dinners have never been easier or more satisfying.

Sweet Potatoes: These get roasted until caramelized for a natural sweetness and a hearty, comforting bite.
Olive Oil: Helps the veggies roast perfectly and keeps everything moist and luscious.
Smoked Paprika: Adds deep smoky notes that pair beautifully with BBQ sauce and bring out the roasted flavors.
Garlic Powder: A little goes a long way for savory oomph that ties everything together.
Salt: Essential for seasoning every layer just right—don’t skip it!
Black Pepper: Lends a touch of warmth and just enough bite to balance the sweet potatoes and BBQ sauce.
Chicken Breasts: Boneless and skinless for easy shredding or slicing, plus a great lean protein base.
Barbecue Sauce: The star of the show—pick your favorite for sweet, tangy, or spicy notes.
Brown Rice or Quinoa: Both are hearty, whole-grain options that soak up all that saucy goodness at the bottom of your bowl.
Black Beans: For extra protein, fiber, and that creamy texture—plus they make every bowl feel a bit more substantial.
Corn Kernels: Sweet pops of crunch! Use fresh for peak season, or go for canned or frozen to keep things easy.
Avocado: Adds creamy richness and a dose of healthy fats—plus, let’s be honest, who doesn’t love avocado?
Red Onion: A little sharpness for contrast—chop it fine so it brightens but never overwhelms.
Chopped Cilantro: Herbaceous freshness that makes every bite sing.
Lime Wedges: That squeeze of tang at the end totally wakes up all the flavors!

How to Make BBQ Chicken & Roasted Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss your cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly across the sheet—try not to overcrowd, so they get crispy edges—and roast for 25 to 30 minutes. Give them a stir halfway through so every piece gets that golden, caramelized finish. Trust me, this roasting step brings out an almost candy-like sweetness you’ll want in every bite.

Step 2: Cook the Chicken

While the potatoes are roasting away, heat the rest of your olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper. Place them in the skillet and cook for about 5–6 minutes per side, or until golden and cooked through (no pink in the center—always check!). Once done, pull them from the pan and shred or slice into bite-sized pieces.

Step 3: Simmer with BBQ Sauce

Now for the flavor bomb! Return your shredded or sliced chicken to the same skillet, pour in the barbecue sauce, and simmer everything for 2–3 minutes. The sauce will bubble and coat the chicken in a glossy blanket of smoky-sweet goodness. This step locks in moisture and soaks every morsel in tangy BBQ flavor—the very heart of these BBQ Chicken & Roasted Sweet Potato Bowls.

Step 4: Prepare the Base and Toppings

Get your rice or quinoa ready, and don’t forget to warm the black beans and corn if you prefer them hot. Slice up your avocado and chop the red onion and cilantro. Having everything prepped means you can build your bowls in a flash when you’re ready to eat.

Step 5: Assemble Your BBQ Chicken & Roasted Sweet Potato Bowls

To serve, divide the cooked rice or quinoa among four bowls. Top each with a generous helping of roasted sweet potatoes, BBQ chicken, black beans, corn, avocado, and red onion. Give everything a final flourish with fresh cilantro and a big squeeze of lime juice. That’s it—beautiful, nourishing, and knockout delicious!

How to Serve BBQ Chicken & Roasted Sweet Potato Bowls

Garnishes

Don’t hold back on the garnishes—those little extras are what take your BBQ Chicken & Roasted Sweet Potato Bowls from great to completely irresistible. A hefty sprinkle of chopped cilantro adds a burst of herbal freshness, while lime wedges provide bright acidity to cut through all the smoky-sweet flavors. If you want a little extra zing, a dollop of Greek yogurt, a drizzle of hot sauce, or even a scattering of sliced green onions will take your bowls over the top.

Side Dishes

While these bowls are wonderfully complete on their own, you can absolutely round out your meal with a crisp green salad or some roasted broccoli. For a heartier feast, serve with warm tortillas or pita on the side—perfect for scooping up any lingering beans or chicken. If you’re feeling festive, throw in a bowl of chips and salsa for crunch and fun on the table.

Creative Ways to Present

If you want to jazz up your presentation, try serving BBQ Chicken & Roasted Sweet Potato Bowls in a big platter for family-style sharing—let everyone dig in and build their perfect bite! For meal-prep lunches, pack each component separately and assemble just before eating to preserve each texture. Or, if you’re hosting, set up a DIY bowl bar with all the toppings so guests can customize to their heart’s content. It’s a guaranteed crowd-pleaser, no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

One of the best parts of BBQ Chicken & Roasted Sweet Potato Bowls is how well they fit into a busy week. To store leftovers, keep each component (chicken, sweet potatoes, grains, and toppings) in separate airtight containers in the fridge. This keeps everything fresh and prevents sogginess. Most components will stay delicious for up to 4 days, making weekday lunches a breeze.

Freezing

If you want to get even more mileage out of your efforts, the chicken and roasted sweet potatoes freeze beautifully. Package them up separately in airtight containers or freezer bags and label with the date. They’ll stay flavorful for up to 2 months. When you need an easy dinner, simply thaw overnight in the fridge. I recommend adding the fresh toppings (like avocado and cilantro) just before serving, as those don’t freeze well.

Reheating

For the best texture, reheat the chicken and sweet potatoes gently in the microwave or in a skillet over low heat until warmed through. If reheating grains, add a splash of water to prevent them from drying out. Assemble your BBQ Chicken & Roasted Sweet Potato Bowls just before serving to keep everything vibrant and fresh-tasting—this way, those creamy avocado slices won’t lose their sparkle.

FAQs

Can I use a different protein instead of chicken?

Absolutely! You can swap in cooked turkey, shredded pork, or even tofu if you want to keep things vegetarian. Just adjust your cooking times as needed and toss with barbecue sauce for the same smoky-sweet kick.

What’s the best barbecue sauce to use?

It really comes down to your personal preference! Whether you like things sweet, spicy, or extra tangy, pick a sauce that makes your taste buds happy. Homemade sauces or small-batch brands can give your BBQ Chicken & Roasted Sweet Potato Bowls an even more unique flavor.

Can I meal prep these bowls in advance?

Yes, these bowls are a meal-prepper’s dream! Prep all the components ahead of time and store them separately. When you’re ready to eat, just assemble with fresh toppings. This keeps each layer tasting just as good as when you made it.

Is there a way to make this dish vegan or vegetarian?

Definitely. Swap out the chicken for grilled tofu or tempeh, and use your favorite vegan barbecue sauce. Everything else in BBQ Chicken & Roasted Sweet Potato Bowls is already plant-based, making it super easy to customize.

How can I add more vegetables?

You can bulk up the bowls by roasting extra veggies—think bell peppers, zucchini, or broccoli—or toss in a handful of baby spinach or arugula when assembling. The more color and crunch, the better!

Final Thoughts

With their unbeatable combination of smoky BBQ chicken, caramelized sweet potatoes, and fresh toppings, BBQ Chicken & Roasted Sweet Potato Bowls are truly the kind of meal that delivers joy in every bite. Whether you’re meal-prepping, feeding your family, or hosting friends, these bowls are endlessly customizable and seriously delicious. Dive in, get creative with your toppings, and enjoy a bowlful of comfort and flavor—you’re in for a treat!

BBQ Chicken & Roasted Sweet Potato Bowls Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and nutritious meal option that combines the smoky flavors of barbecue chicken with hearty sweet potatoes and wholesome grains. Perfect for a satisfying lunch or dinner!

Ingredients

Sweet Potatoes:

2 medium sweet potatoes, peeled and cubed

Seasoning:

2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper

BBQ Chicken:

1 pound boneless, skinless chicken breasts, 1/2 cup barbecue sauce

Additional:

2 cups cooked brown rice or quinoa, 1 cup canned black beans, drained and rinsed, 1 cup corn kernels (fresh, canned, or thawed frozen), 1 avocado, sliced, 1/4 cup chopped red onion, chopped fresh cilantro and lime wedges for garnish

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Roast Sweet Potatoes: Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes until tender.
Cook Chicken: Cook seasoned chicken in a skillet until fully cooked. Shred or slice, then simmer with barbecue sauce.
Assemble Bowls: Divide rice or quinoa among bowls. Top with sweet potatoes, BBQ chicken, black beans, corn, avocado, red onion, cilantro, and lime juice.