✨ Introduction
Healthy meets hearty in these BBQ Chicken & Roasted Sweet Potato Bowls. Juicy grilled or shredded BBQ chicken, caramelized roasted sweet potatoes, and a medley of fresh toppings make every bite satisfying, bold, and full of smoky-sweet flavor. Whether you’re looking for a simple meal prep idea or a colorful, balanced dinner, this bowl hits all the right notes — with minimal effort and maximum flavor.
🍽️ Servings & Time
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: ~45 minutes
🛒 Ingredients
For the Bowls:
- 1 lb boneless, skinless chicken breasts or thighs
- ½ cup BBQ sauce (use your favorite!)
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
Optional Toppings:
- 1 avocado, sliced
- ½ cup corn (fresh, frozen, or grilled)
- ½ cup black beans, drained and rinsed
- ¼ cup red onion, finely chopped
- Fresh cilantro or parsley
- Lime wedges
- Extra BBQ sauce or ranch drizzle
🧑🍳 Equipment Needed
- Baking sheet
- Mixing bowl
- Grill or stovetop pan (or oven for baking chicken)
- Knife & cutting board
- Tongs or spatula
🍳 Instructions
1. Roast the Sweet Potatoes:
Preheat oven to 425°F (220°C).
Toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. Cook the Chicken:
While potatoes roast, season chicken with salt and pepper.
Grill or pan-sear chicken over medium heat for 5–7 minutes per side, or until internal temp reaches 165°F (74°C).
Brush generously with BBQ sauce during the last 2–3 minutes of cooking. Slice or shred when done.
3. Assemble the Bowls:
In each bowl, layer roasted sweet potatoes, BBQ chicken, and your choice of toppings like avocado, black beans, corn, red onion, and fresh herbs.
Drizzle with more BBQ sauce or ranch if desired, and serve with a lime wedge.
🔁 Variations
- Vegetarian Option: Use BBQ jackfruit or tofu instead of chicken.
- Spicy Kick: Add jalapeños or a chipotle BBQ sauce.
- Low-Carb: Swap sweet potatoes with roasted cauliflower or broccoli.
- Add Grain Base: Serve over quinoa, brown rice, or farro for a grain bowl twist.
🧊 Storage Tips
- Fridge: Store components separately in airtight containers for up to 4 days.
- Reheat: Reheat chicken and sweet potatoes in a skillet or microwave before assembling bowls.
- Meal Prep: Portion into containers with toppings for grab-and-go lunches all week!
❓ Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Shred it and toss with warm BBQ sauce for a super quick option.
Can I roast everything on one pan?
Yes — add the chicken to the sheet pan with the sweet potatoes, just adjust cooking times as needed.
What’s the best BBQ sauce to use?
Any you love! Smoky, sweet, spicy — this recipe works with all styles.
BBQ Chicken & Roasted Sweet Potato Bowls – Smoky, Sweet, and Packed with Flavor
Equipment
- Baking sheet
- Mixing bowl
- Grill or stovetop pan (or oven for baking chicken)
- Knife & cutting board
- Tongs or spatula
Ingredients
For the Bowls:
- 1 lb boneless skinless chicken breasts or thighs
- ½ cup BBQ sauce use your favorite!
- 2 large sweet potatoes peeled and diced
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Optional Toppings:
- 1 avocado sliced
- ½ cup corn fresh, frozen, or grilled
- ½ cup black beans drained and rinsed
- ¼ cup red onion finely chopped
- Fresh cilantro or parsley
- Lime wedges
- Extra BBQ sauce or ranch drizzle
Instructions
Roast the Sweet Potatoes:
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Cook the Chicken:
- While potatoes roast, season chicken with salt and pepper.
- Grill or pan-sear chicken over medium heat for 5–7 minutes per side, or until internal temp reaches 165°F (74°C).
- Brush generously with BBQ sauce during the last 2–3 minutes of cooking. Slice or shred when done.
Assemble the Bowls:
- In each bowl, layer roasted sweet potatoes, BBQ chicken, and your choice of toppings like avocado, black beans, corn, red onion, and fresh herbs.
- Drizzle with more BBQ sauce or ranch if desired, and serve with a lime wedge.
Notes
Vegetarian Option: Use BBQ jackfruit or tofu instead of chicken. Spicy Kick: Add jalapeños or a chipotle BBQ sauce. Low-Carb: Swap sweet potatoes with roasted cauliflower or broccoli. Add Grain Base: Serve over quinoa, brown rice, or farro for a grain bowl twist. 🧊 Storage Tips
Fridge: Store components separately in airtight containers for up to 4 days. Reheat: Reheat chicken and sweet potatoes in a skillet or microwave before assembling bowls. Meal Prep: Portion into containers with toppings for grab-and-go lunches all week! ❓ Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Shred it and toss with warm BBQ sauce for a super quick option. Can I roast everything on one pan?
Yes — add the chicken to the sheet pan with the sweet potatoes, just adjust cooking times as needed. What’s the best BBQ sauce to use?
Any you love! Smoky, sweet, spicy — this recipe works with all styles.