BBQ Chicken & Roasted Sweet Potato Bowls

Why You’ll Love This Recipe

These BBQ Chicken & Roasted Sweet Potato Bowls are the perfect balance of savory, sweet, and smoky flavors. The roasted sweet potatoes add a natural sweetness and texture to the dish, while the BBQ chicken brings a smoky, tangy richness. The bowl is customizable and can be topped with your favorite ingredients like avocado, greens, or cheese. It’s an easy, satisfying meal that comes together in under an hour, and it’s great for both a family dinner or a meal prep option for the week!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 2 boneless, skinless chicken breasts

• 1/2 cup BBQ sauce (use your favorite brand or homemade)

• Salt and pepper, to taste

• 1 teaspoon olive oil (for cooking)

For the sweet potatoes:

• 2 large sweet potatoes, peeled and cubed

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika (or regular paprika)

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

For the bowls:

• 2 cups cooked rice (or quinoa for a gluten-free option)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1/2 cup black beans, drained and rinsed (optional)

• 1 avocado, sliced

• Fresh cilantro or parsley (optional, for garnish)

• Lime wedges (optional, for serving)

Directions

Prepare the roasted sweet potatoes:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. Season the sweet potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

3. Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through for even cooking.

Prepare the BBQ chicken:

4. Cook the chicken: While the sweet potatoes are roasting, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).

5. Add the BBQ sauce: Once the chicken is cooked through, reduce the heat to low and add the BBQ sauce to the skillet. Toss the chicken in the sauce until it is fully coated. Let it simmer for 1-2 minutes to heat through, then remove from heat.

6. Shred the chicken: Once the chicken is done, use two forks to shred it into bite-sized pieces. Set aside.

Assemble the bowls:

7. Prepare the rice: While the sweet potatoes and chicken are cooking, prepare the rice according to package instructions (or quinoa for a gluten-free option).

8. Assemble the bowls: Divide the cooked rice (or quinoa) between two bowls. Top with the roasted sweet potatoes, shredded BBQ chicken, corn kernels, and black beans (if using). Add sliced avocado on top.

9. Garnish and serve: Garnish with fresh cilantro or parsley, and serve with lime wedges on the side for an extra burst of flavor.

Serve and enjoy:

10. Serve: Serve the BBQ Chicken & Roasted Sweet Potato Bowls immediately. Enjoy the balance of savory, smoky, and sweet flavors in every bite!

Servings and timing

This recipe makes 2 hearty servings. Prep time is about 10 minutes, and the cooking time is around 35-40 minutes (for both the sweet potatoes and chicken). Total time is about 45 minutes, making this a quick and satisfying meal for lunch or dinner.

Variations

• Add greens: For extra nutrition, serve the bowls with a handful of fresh greens such as spinach, kale, or arugula for added color and flavor.

• Top with cheese: Sprinkle shredded cheddar or Monterey Jack cheese on top for a cheesy, melty twist.

• Make it dairy-free: Skip the cheese or use a dairy-free cheese alternative to keep it dairy-free.

• Spicy version: Add sliced jalapeños or a drizzle of hot sauce to give your bowl an extra kick of heat.

Storage/reheating

Store any leftover BBQ Chicken & Roasted Sweet Potato Bowls in an airtight container in the refrigerator for up to 3 days. To reheat, place the ingredients in the microwave or heat on the stovetop. If you have leftovers of the BBQ chicken and sweet potatoes, they also work well for meal prep and can be enjoyed as a quick and easy lunch throughout the week.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes! You can use boneless, skinless chicken thighs for a juicier, more flavorful option. Just be sure to cook them thoroughly to an internal temperature of 165°F (75°C).

2. Can I make this recipe vegetarian?

Yes, you can easily make this dish vegetarian by swapping the BBQ chicken for a plant-based protein such as tofu, tempeh, or chickpeas. You can also increase the amount of beans and vegetables to keep the dish filling.

3. Can I use a different grain instead of rice?

Yes! You can swap the rice for quinoa, cauliflower rice, or even couscous if you prefer. These alternatives offer a different texture and flavor while still keeping the meal nutritious.

4. Can I prep the ingredients ahead of time?

Yes, you can prepare the roasted sweet potatoes, cooked chicken, and rice ahead of time. Store them in separate containers in the fridge, and assemble the bowls when you’re ready to serve. This is a great option for meal prep!

5. Can I add more veggies to the bowls?

Definitely! Feel free to add extra veggies like roasted bell peppers, zucchini, or even a handful of sautéed spinach to your bowls for added color and nutrients.

6. Can I make this dish spicy?

Yes! Add a few sliced jalapeños or drizzle some hot sauce over the top to give your bowls a spicy kick.

7. Can I use store-bought BBQ sauce?

Yes, store-bought BBQ sauce works well, but for a lower-sugar option, look for a sugar-free or reduced-sugar BBQ sauce. You can also make your own homemade BBQ sauce to control the sweetness and ingredients.

8. Can I make the sweet potatoes ahead of time?

Yes! You can roast the sweet potatoes ahead of time and store them in the fridge. Reheat them in the oven or microwave before assembling the bowls.

9. Can I make these bowls in advance?

Yes, you can assemble the bowls ahead of time, but wait to add the avocado and lime wedges until just before serving to keep everything fresh.

10. How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C). If you don’t have a thermometer, you can also cut into the chicken to ensure there is no pink inside.

Conclusion

BBQ Chicken & Roasted Sweet Potato Bowls are a perfect combination of savory, smoky, and sweet, with a satisfying mix of textures. They’re easy to make, customizable, and packed with flavor, making them a great option for a healthy lunch or dinner. Whether you’re following a healthy eating plan or just craving a comforting, wholesome meal, these bowls are sure to become a favorite in your meal rotation!

BBQ Chicken & Roasted Sweet Potato Bowls

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 2 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

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Description

BBQ Chicken & Roasted Sweet Potato Bowls are a healthy, flavorful, and satisfying meal that combines smoky BBQ chicken with sweet, roasted sweet potatoes. This nourishing dish is packed with protein, fiber, and delicious flavors, making it perfect for meal prep, quick dinners, or lunches. It’s customizable with your favorite toppings, and it’s ready in under an hour!

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Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts

• 1/2 cup BBQ sauce (store-bought or homemade)

• Salt and pepper, to taste

• 1 teaspoon olive oil (for cooking)

For the sweet potatoes:

• 2 large sweet potatoes, peeled and cubed

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika (or regular paprika)

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

For the bowls:

• 2 cups cooked rice (or quinoa for a gluten-free option)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1/2 cup black beans, drained and rinsed (optional)

• 1 avocado, sliced

• Fresh cilantro or parsley (optional, for garnish)

• Lime wedges (optional, for serving)

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Instructions

• Prepare the roasted sweet potatoes:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

  • Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl.

  • Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

• Prepare the BBQ chicken:

  • Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.

  • Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

  • Lower the heat and add the BBQ sauce, tossing the chicken in the sauce until fully coated. Let it simmer for 1-2 minutes to heat through.

  • Remove from heat and shred the chicken into bite-sized pieces using two forks.

• Assemble the bowls:

  • While the chicken and sweet potatoes are cooking, prepare the rice or quinoa according to package instructions.

  • Divide the cooked rice (or quinoa) between two bowls. Top with the roasted sweet potatoes, shredded BBQ chicken, corn kernels, and black beans (if using).

  • Add sliced avocado on top and garnish with fresh cilantro or parsley, if desired. Serve with lime wedges for an extra burst of flavor.

• Serve and enjoy:

  • Serve immediately and enjoy the smoky, savory, and sweet flavors in each bite!

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Notes

You can use chicken thighs for a juicier, more flavorful option.For a vegetarian version, swap the BBQ chicken with tofu, tempeh, or chickpeas.Customize with extra toppings like cheese, greens, or jalapeños for added flavor.Great for meal prep! Store leftovers in an airtight container for up to 3 days.