Name: BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper to taste; 2 boneless, skinless chicken breasts; 1/2 cup barbecue sauce; 4 cups cooked brown rice or quinoa; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1/2 cup diced red onion; 1 avocado, sliced; Chopped fresh cilantro for garnish (optional); Lime wedges for serving

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Get ready to fall in love with BBQ Chicken & Roasted Sweet Potato Bowls! This vibrant, hearty dish brings together smoky barbecued chicken, caramelized sweet potatoes, wholesome grains, and a rainbow of toppings in one irresistible meal. Whether you’re meal prepping for the week or serving a crowd-pleasing dinner, these bowls are packed with satisfying flavors and nourishing ingredients that will make everyone come running to the table. Trust me, once you try these BBQ Chicken & Roasted Sweet Potato Bowls, you’ll be craving them again and again!

BBQ Chicken & Roasted Sweet Potato Bowls Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but punches up the flavor with every essential ingredient. Each one has a purpose, bringing texture, color, or a burst of taste to your BBQ Chicken & Roasted Sweet Potato Bowls.

Sweet potatoes: Roasted to perfection, they add natural sweetness and a gorgeous orange hue.
Olive oil: Helps crisp the sweet potatoes and adds subtle richness.
Smoked paprika: Brings a warm, smoky note that pairs beautifully with BBQ flavors.
Garlic powder: Helps fully season the potatoes and meshes seamlessly with the other spices.
Salt and pepper: These basics elevate all the other flavors.
Chicken breasts: The star protein, perfectly juicy after grilling or pan-searing.
Barbecue sauce: Classic, tangy, and slightly sweet—choose your favorite style!
Brown rice or quinoa: Your wholesome grain base that soaks up all those saucy flavors (pick your favorite or try cauliflower rice for a low-carb take).
Black beans: Add plant-based protein, fiber, and creamy texture.
Corn kernels: Sweet pops of flavor that liven up every bite.
Red onion: Fresh, crisp, and colorful for zest and crunch.
Avocado: Slices of creamy richness to balance the bowl.
Fresh cilantro (optional): A sprinkle on top adds color and herby fragrance.
Lime wedges: Squeeze over the top for a citrusy finish that brightens everything!

How to Make BBQ Chicken & Roasted Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F. Toss the peeled and diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet (parchment paper for extra easy cleanup is always a win!). Slide the pan into the oven and let them roast for 25 to 30 minutes, flipping halfway through so they turn golden and crispy on the edges—unbelievable flavor awaits!

Step 2: Cook the Chicken

While sweet potatoes work their magic in the oven, season your chicken breasts generously with salt and pepper. Grill or pan-sear them over medium heat for 6 to 7 minutes per side. When they’re almost done, brush both sides with your favorite barbecue sauce and let the heat caramelize it to sticky, glossy perfection. Allow the chicken to rest for a few minutes before slicing—this keeps every piece juicy and tender.

Step 3: Prep the Base and Toppings

While everything cooks, prepare your grains and toppings. Warm your cooked brown rice or quinoa (shortcut: use microwaveable pouches for busy nights!). Drain and rinse the black beans, thaw or drain the corn, dice your red onion, and slice the avocado. Get those garnishes—cilantro and lime wedges—ready for the big finish!

Step 4: Assemble the BBQ Chicken & Roasted Sweet Potato Bowls

Now comes the fun part. Divide the rice or quinoa among four bowls. Pile on the roasted sweet potatoes, then top with sliced BBQ chicken, black beans, corn, red onion, and creamy avocado. If you like, drizzle more barbecue sauce right over the top for extra punch, and crown your bowls with fresh cilantro and a good squeeze of lime to tie every flavor together.

How to Serve BBQ Chicken & Roasted Sweet Potato Bowls

Garnishes

These bowls are made for personalization! A sprinkle of fresh cilantro and a squeeze of lime juice add brightness. For a boost of creaminess, swirl in a dollop of Greek yogurt or ranch, and if you’re feeling fancy, a little bit of sliced jalapeño or crumbled cotija cheese never hurts.

Side Dishes

BBQ Chicken & Roasted Sweet Potato Bowls are super filling on their own, but you can easily stretch the meal with simple sides. Try a peppery arugula salad, crunchy tortilla chips, or a crisp coleslaw for extra crunch and color. Even a bowl of fresh fruit works beautifully to balance savory, spicy flavors.

Creative Ways to Present

For a fun twist at your next gathering, serve the ingredients buffet-style and let everyone build their own bowls. You can also layer everything “mason jar salad” style for portable lunches—just keep sauces and garnishes separate until you’re ready to eat. If you want a lighter option, skip the grains and load everything into lettuce cups for BBQ Chicken & Roasted Sweet Potato “tacos”!

Make Ahead and Storage

Storing Leftovers

To keep things fresh, store leftover BBQ Chicken & Roasted Sweet Potato Bowls components in separate airtight containers in the fridge for up to 3–4 days. This way, you can mix and match or reheat only what you need, without any mushy surprises.

Freezing

If you want to prep ahead, freeze cooked chicken, grains, and sweet potatoes separately for up to 2 months. Thaw overnight in the fridge or use your microwave’s defrost function. Avoid freezing the avocado, fresh garnishes, and raw veggies—they’re best added fresh!

Reheating

For best texture, reheat chicken, sweet potatoes, and grains in the microwave or a skillet over low heat until warmed through. Add toppings like avocado and cilantro afterward to keep everything vibrant and delicious. If the BBQ sauce thickens in the fridge, add a splash of water before reheating to keep it glossy and smooth.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Save time by shredding a store-bought rotisserie chicken and tossing it with BBQ sauce. It tastes fantastic and makes these bowls the ultimate speedy meal.

What’s the best barbecue sauce to use?

It’s really up to your personal taste—choose classic, smoky, spicy, or sweet varieties. Homemade sauces or your favorite store-bought brand both work beautifully in BBQ Chicken & Roasted Sweet Potato Bowls.

Can I make this vegetarian or vegan?

Definitely. Swap the chicken for grilled tofu, tempeh, or even extra black beans, and use a vegan barbecue sauce. Every bit as flavorful and satisfying!

How can I make these bowls meal-prep friendly?

Prepare all the components in advance and store them in airtight containers. Assemble individual portions in containers or mason jars, adding avocado and fresh garnishes right before eating for maximum freshness.

Are there any low-carb options?

Simply swap the brown rice or quinoa for cauliflower rice, and you’ll have a delicious low-carb version of BBQ Chicken & Roasted Sweet Potato Bowls. It’s just as filling and packs the same punch of flavor.

Final Thoughts

If you’re searching for a meal that’s comforting, colorful, and absolutely packed with flavor, give these BBQ Chicken & Roasted Sweet Potato Bowls a try. They’re one of those recipes that’s always a crowd favorite in my house—and I know they’ll quickly become a staple in yours too. Enjoy every bite!

BBQ Chicken & Roasted Sweet Potato Bowls Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and nutritious meal option that is perfect for meal prep or a family dinner. Tender roasted sweet potatoes, flavorful BBQ chicken, and a variety of toppings come together for a satisfying dish.

Ingredients

Scale

Sweet Potatoes:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

BBQ Chicken:

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

Bowls:

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

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Instructions

Preheat oven to 425°F. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and slightly crispy.
Season the chicken breasts with salt and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side. Brush with barbecue sauce during the last few minutes of cooking. Let rest, then slice.
Assemble the bowls: Divide rice or quinoa among four bowls. Top with sweet potatoes, sliced BBQ chicken, black beans, corn, red onion, and avocado. Drizzle with extra BBQ sauce if desired. Garnish with cilantro and lime wedges.