Oh, let me tell you about one of my absolute favorite go-to meals when I need something hearty, flavorful, and packed with nutrition—BBQ Chicken & Roasted Sweet Potato Bowls! This dish is like a warm hug in a bowl, and it never fails to hit the spot. The combination of tender, smoky BBQ chicken with caramelized roasted sweet potatoes is just irresistible. And the best part? You can easily prep everything ahead of time, making it perfect for busy weekdays or relaxed weekends alike.
The first time I made this bowl, I had just come back from a long morning at the bakery, and I was craving something comforting yet energizing. I tossed together what I had on hand—leftover BBQ chicken, some sweet potatoes, and a few veggies—and it was love at first bite. Ever since then, it’s been on repeat in my kitchen. I even got my husband hooked on it, and now he requests it weekly.
What makes this bowl so special is the perfect balance of sweet, smoky, and savory. Each bite is satisfying in its own way. Plus, it’s packed with protein, fiber, and vitamins. Whether you’re eating clean, looking to meal prep, or just want something totally delicious, this one’s a winner.
Now, let’s break down what makes these BBQ Chicken & Roasted Sweet Potato Bowls so good.
What’s in BBQ Chicken & Roasted Sweet Potato Bowls?
BBQ Chicken: I usually use boneless, skinless chicken breasts or thighs. They’re seasoned, cooked, and tossed in your favorite BBQ sauce. You can even use shredded leftover chicken to save time.
Sweet Potatoes: Roasted until tender and caramelized, these little golden cubes bring the perfect sweetness to the dish.
Brown Rice or Quinoa: A hearty base to soak up all the juicy BBQ flavor.
Black Beans: These add a creamy texture and pack in extra fiber and plant-based protein.
Corn: Sweet, juicy kernels that balance the smoky BBQ perfectly.
Red Onion: Thinly sliced for a little crunch and bite. I love the pop of color it adds too!
Avocado: Creamy and cool, it brings a perfect contrast to the warm ingredients.
Cilantro: A fresh finishing touch that lifts all the flavors.
Lime Wedges: A squeeze of lime over the top ties everything together with a fresh zing.
Is This Bowl Good for You?
Absolutely! This bowl isn’t just comforting—it’s wholesome too.
Chicken: A lean protein that’s low in fat and keeps you full for hours.
Sweet Potatoes: Rich in beta-carotene, fiber, and natural sweetness without added sugar.
Beans and Corn: Full of nutrients and energy-boosting carbs.
Avocado: Healthy fats that keep your heart happy and your skin glowing.
It’s balanced, filling, and customizable. Whether you’re gluten-free, dairy-free, or simply eating clean, this recipe fits right in. Keep an eye on the BBQ sauce’s ingredients if you’re watching sugar or sodium—but otherwise, dig in without guilt!
Ingredients
– 2 boneless, skinless chicken breasts or thighs
– 2 medium sweet potatoes, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup BBQ sauce (sugar-free or your favorite variety)
– 1 cup cooked brown rice or quinoa
– 1/2 cup black beans, drained and rinsed
– 1/2 cup corn (fresh, canned, or frozen and thawed)
– 1/4 red onion, thinly sliced
– 1 ripe avocado, sliced
– Fresh cilantro for garnish
– Lime wedges for serving
Serves: 2 generous bowls or 3 medium portions
How to Make BBQ Chicken & Roasted Sweet Potato Bowls
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Prepare the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out evenly on the sheet. Roast for 25–30 minutes, flipping halfway through, until they’re tender and caramelized at the edges. -
Cook the Chicken:
While the sweet potatoes roast, season the chicken breasts or thighs with salt and pepper. In a skillet over medium heat, cook the chicken for 5–7 minutes per side, or until fully cooked through and nicely browned. Remove from heat and let it rest for a couple of minutes. Then slice or shred it, and toss it with your favorite BBQ sauce until coated. -
Warm the Rice or Quinoa:
If you’ve cooked your grains ahead of time, now’s the moment to reheat them. A quick warm-up in the microwave or on the stovetop with a splash of water will do. -
Assemble Your Bowl:
In a large bowl or plate, start with a scoop of rice or quinoa. Top with the BBQ chicken, roasted sweet potatoes, black beans, corn, and sliced red onions. Add sliced avocado on the side or on top. Finish with a sprinkle of fresh cilantro and a generous squeeze of lime juice.
Sweet Tips and Fun Variations
– Grain-Free Option: Skip the rice and serve everything over a bed of leafy greens like spinach or kale for a low-carb version.
– Veggie Boost: Add roasted bell peppers, sautéed zucchini, or even steamed broccoli for extra color and nutrients.
– Different Protein: Not feeling chicken today? You can sub in turkey, beef, or even grilled tofu for a vegetarian option.
– Meal Prep Ready: This bowl keeps beautifully in the fridge. Just store each component separately and assemble fresh when ready to eat.
– Spice It Up: If you like some heat, add sliced jalapeños, a sprinkle of chili flakes, or use a spicy BBQ sauce.
Whether you’re feeding the family, prepping lunches for the week, or whipping up a quick weeknight dinner, these BBQ Chicken & Roasted Sweet Potato Bowls are always a hit. I’d love to see how yours turn out—snap a photo and share your twist on it. Let’s keep cooking, sharing, and enjoying good food together.
Print
BBQ Chicken & Roasted Sweet Potato Bowls
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
These BBQ Chicken & Roasted Sweet Potato Bowls are a perfect combination of smoky, sweet, and savory flavors. They make for a hearty, nutritious meal that’s as satisfying as it is delicious. Plus, you can customize the toppings to your liking, making it a versatile dish that works for everyone.
Ingredients
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2 boneless, skinless chicken breasts or thighs
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2 medium sweet potatoes, peeled and diced
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1 tablespoon olive oil
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Salt and pepper to taste
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1/2 cup BBQ sauce (sugar-free or your favorite variety)
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1 cup cooked brown rice or quinoa
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1/2 cup black beans, drained and rinsed
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1/2 cup corn (fresh, canned, or frozen and thawed)
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1/4 red onion, thinly sliced
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1 ripe avocado, sliced
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Fresh cilantro for garnish
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Lime wedges for serving
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until they’re tender and caramelized at the edges.
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Season and cook the chicken in a skillet over medium heat for 5–7 minutes per side, or until fully cooked through and nicely browned. Shred or slice the chicken and toss it in your favorite BBQ sauce.
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Warm the rice or quinoa in the microwave or on the stovetop.
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Assemble your bowls: Start with rice or quinoa, then top with BBQ chicken, roasted sweet potatoes, black beans, corn, and red onion. Add avocado slices and garnish with cilantro and a squeeze of lime juice.
Notes
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For a grain-free version, skip the rice or quinoa and serve everything over a bed of leafy greens like spinach.
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Add roasted bell peppers, zucchini, or steamed broccoli for extra veggies.
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For meal prep, store each component separately and assemble fresh when ready to eat.
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You can substitute the chicken with turkey, beef, or even tofu for a different protein choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Frequently Asked Questions
1. Can I use store-bought BBQ chicken instead of cooking it myself?
Absolutely! Using pre-cooked BBQ chicken can save time and still taste amazing. Just shred or slice it and warm it up before adding it to your bowl. This shortcut is especially handy for busy weeknights.
2. How do I store leftovers and how long will they last?
Store each component—chicken, sweet potatoes, grains, and toppings—separately in airtight containers. They’ll stay fresh in the fridge for up to 4 days. When you’re ready to eat, reheat the grains and chicken, then assemble your bowl with the rest of the toppings.
3. What can I use instead of sweet potatoes?
If sweet potatoes aren’t your thing or you’re out, try roasted carrots, butternut squash, or even regular potatoes. They all roast beautifully and complement the BBQ flavors well. Choose whichever you like best or have on hand.
4. Can I make this recipe dairy-free and gluten-free?
Yes, it’s naturally gluten-free if you use gluten-free BBQ sauce. For a dairy-free version, simply skip any cheese-based toppings you might want to add. This recipe is already full of flavor without needing dairy.
If you’ve got more questions, don’t hesitate to ask in the comments of the blog post. I’m always happy to help out and hear how your version turned out.