Oh, let me tell you about one of my favorite go-to meals when I need something hearty, healthy, and downright satisfying: BBQ Chicken & Roasted Sweet Potato Bowls. This dish is my midweek lifesaver. It’s colorful, full of flavor, and gives me that perfect balance between comfort food and clean eating. I still remember the first time I tried it out—it was after a long day in the kitchen, and I wanted something that felt indulgent but wouldn’t weigh me down. I had a couple of sweet potatoes lying around and some leftover grilled chicken, and suddenly, this bowl was born.
What I love most about this recipe is how easy it is to prep ahead. I often roast a batch of sweet potatoes on Sunday, grill or bake some chicken, and then throughout the week, all I have to do is toss everything together. Add a little drizzle of BBQ sauce and maybe a handful of greens, and lunch or dinner is served in minutes.
The beauty of these bowls is in their flexibility. You can swap out ingredients depending on what you have or what you’re craving. Want to go low-carb? Replace the sweet potatoes with roasted cauliflower. Need more crunch? Add red cabbage or fresh corn. It’s really a meal that works for you and your lifestyle.
What’s in BBQ Chicken & Roasted Sweet Potato Bowls?
Chicken Breast: Grilled, baked, or pan-seared, this is the protein powerhouse of the bowl. I like to shred mine and toss it in just enough BBQ sauce to coat it well without making it too saucy.
Sweet Potatoes: Roasted until they’re caramelized and tender, sweet potatoes bring natural sweetness and a satisfying texture. Don’t skip the olive oil and seasoning—it makes all the difference.
BBQ Sauce: The smoky-sweet star that ties everything together. Choose one that’s low in sugar if you’re watching your intake. I personally love a thicker sauce with bold flavor.
Mixed Greens or Spinach: For a fresh bite that balances the richness of the BBQ sauce. You can also add kale or arugula if that’s your thing.
Red Onion: Adds sharpness and crunch. I sometimes quick-pickle them for an extra tangy touch.
Avocado: Creamy and cooling, avocado makes every bite feel a little indulgent. Just a few slices go a long way.
Corn Kernels: I love throwing in some grilled or roasted corn for extra sweetness and texture. It adds color and a slight charred flavor that works beautifully with BBQ.
Optional Garnishes: Fresh cilantro, lime wedges, or a drizzle of tahini or yogurt dressing can elevate the bowl even more.
Is BBQ Chicken & Roasted Sweet Potato Bowl Good for You?
Absolutely! This bowl is packed with balanced nutrients, making it a great choice for meal prep, post-workout refueling, or a wholesome dinner.
Chicken Breast: A lean source of protein that helps in muscle repair and keeps you full longer.
Sweet Potatoes: Loaded with fiber, vitamin A, and complex carbs that give you sustained energy.
Avocado: Full of heart-healthy fats and potassium, it’s great for your skin, brain, and digestion.
Greens: Rich in vitamins and minerals, leafy greens add a nutrient boost and fiber.
Corn and Onion: These add antioxidants and a satisfying crunch.
Just watch your portion of BBQ sauce if you’re cutting back on sugar or sodium—choose a clean-label version or even make your own.
Ingredients:
– 2 chicken breasts, grilled or baked
– 2 medium sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 teaspoon paprika (optional, for sweet potatoes)
– 1 cup BBQ sauce (use your favorite)
– 2 cups mixed greens or spinach
– 1/2 red onion, thinly sliced
– 1 avocado, sliced
– 1/2 cup corn kernels (fresh, grilled, or canned and drained)
– Optional: chopped cilantro, lime wedges, tahini or yogurt dressing for garnish
Serves: 2-3 people (but hey, it might just be your new solo favorite too)
How to Make BBQ Chicken & Roasted Sweet Potato Bowls
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Preheat the oven to 400°F (200°C). While it’s heating up, line a baking tray with parchment paper for easy cleanup.
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Prep the sweet potatoes by peeling and cutting them into bite-sized cubes. Toss them in olive oil, sprinkle with salt, pepper, and paprika if you like a little extra flavor, then spread them out evenly on the tray. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
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While the potatoes are roasting, cook your chicken. You can grill, bake, or pan-sear it—whatever you prefer. If you’re baking, season with salt and pepper and cook at 400°F (200°C) for 20–25 minutes or until the juices run clear. Let it rest for a few minutes before slicing or shredding.
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In a bowl, toss the cooked chicken with BBQ sauce. You don’t want it swimming in sauce—just enough to coat each piece nicely.
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Prep the rest of your bowl ingredients. Slice the avocado, thinly slice the red onion, and get your greens and corn ready. If you’re using canned corn, make sure to drain it well. For extra flavor, grill the corn briefly in a pan until it gets a little charred.
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Assemble your bowls. Start with a generous handful of greens as your base. Top with roasted sweet potatoes, BBQ chicken, corn, avocado, and red onion.
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Add optional garnishes like chopped cilantro, a drizzle of tahini or yogurt dressing, and a wedge of lime on the side for squeezing.
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Serve immediately and enjoy while everything is fresh, warm, and flavorful!
Sweet Tips and Fun Variations
– For a smoky depth, add a dash of smoked paprika or chili powder to your sweet potatoes or chicken seasoning.
– Swap chicken for turkey or grilled tofu if you want a different protein option.
– Want extra crunch? Sprinkle some toasted pumpkin seeds or crushed tortilla chips on top.
– Add pickled jalapeños or a spicy yogurt sauce for a bold kick.
– For meal prep, store the ingredients in separate containers and assemble right before eating. The roasted sweet potatoes and chicken hold up well for 3–4 days in the fridge.
This bowl is one of those meals that somehow feels both nourishing and indulgent at the same time. It’s endlessly adaptable, and every bite brings together savory, sweet, creamy, and crisp textures in perfect harmony. Give it a try and make it your own—I’d love to see how you personalize your version!
How to Make BBQ Chicken & Roasted Sweet Potato Bowls
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First, preheat your oven to 400°F (200°C). This ensures your sweet potatoes roast perfectly while you prep the other ingredients. Line a baking sheet with parchment paper or lightly grease it with olive oil.
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Peel the sweet potatoes and chop them into bite-sized cubes. Place them in a mixing bowl and drizzle with olive oil. Add salt, black pepper, and paprika for extra warmth. Toss everything until coated well, then spread the cubes evenly on your baking sheet. Roast for about 25 to 30 minutes, flipping them halfway to ensure they cook evenly and get slightly crispy edges.
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While the sweet potatoes are roasting, it’s time to prepare the chicken. You can use grilled, pan-seared, or oven-baked chicken—whatever suits your kitchen and mood. I usually go for skinless chicken breast. Season with a bit of salt and pepper, and cook until golden brown and fully cooked. Once it’s done, let it rest before slicing or shredding. Then coat the chicken pieces generously with your favorite BBQ sauce, making sure every piece is deliciously glazed.
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Meanwhile, prepare the fresh ingredients. Slice your avocado right before assembling to keep it from browning. Thinly slice the red onion and drain the corn if using canned. I love tossing the corn into a dry skillet for a few minutes until it gets slightly charred—it adds that roasted flavor that brings the whole dish together.
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To build the bowls, start with a bed of fresh greens. I usually use spinach or a spring mix. Add a scoop of roasted sweet potatoes, BBQ chicken, grilled or canned corn, red onion, and avocado slices.
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Optional garnishes like chopped cilantro or parsley add a pop of freshness. A drizzle of tahini dressing or Greek yogurt thinned with lemon juice ties everything together beautifully. You can even squeeze a lime wedge over the top for a bit of brightness.
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Serve the bowls immediately for the best experience. If you’re meal-prepping, store components separately and reheat only the sweet potatoes and chicken before serving. That way, everything stays crisp and flavorful.
Sweet Tips and Fun Variations
– Don’t skip seasoning the sweet potatoes—they’re the cozy, caramelized heart of this dish.
– If you’re craving more protein, toss in black beans or a soft-boiled egg.
– Feeling adventurous? Swap sweet potatoes with roasted butternut squash or carrots.
– For crunch lovers, top your bowl with toasted pepitas or crushed whole-grain crackers.
– You can also turn this bowl into a wrap—just layer everything inside a large flatbread or tortilla and roll it up!
– Add pickled onions or jalapeños for a bit of zing, especially if you like heat.
This BBQ Chicken & Roasted Sweet Potato Bowl really is an all-in-one powerhouse of flavor, texture, and satisfaction. Whether you’re feeding the family, prepping meals for the week, or just treating yourself to something hearty and healthy, it fits the bill. Plus, every part of this bowl is easy to customize, which makes it one of my go-to recipes when I want something tasty but low-effort. Try it once, and I promise—it’ll be on your regular rotation.
Print
BBQ Chicken & Roasted Sweet Potato Bowls
- Total Time: 45 minutes
- Yield: 2–4 servings 1x
Description
These BBQ Chicken & Roasted Sweet Potato Bowls are the perfect combination of smoky, savory, and sweet. The roasted sweet potatoes, BBQ-coated chicken, fresh avocado, and crunchy corn come together in a bowl that’s as satisfying as it is healthy. Whether you’re meal-prepping or feeding your family, this recipe is sure to impress!
Ingredients
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2 medium sweet potatoes, peeled and cubed
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2 tbsp olive oil
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Salt and pepper, to taste
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1 tsp paprika (optional)
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2 chicken breasts (or thighs)
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1/2 cup BBQ sauce (store-bought or homemade)
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1/2 cup corn (fresh, grilled, or canned)
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1 avocado, sliced
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1/4 red onion, thinly sliced
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Fresh greens (spinach, arugula, or mixed greens)
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Optional: Cilantro or parsley for garnish
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Optional: Lime wedges for serving
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Optional: Tahini or yogurt dressing for drizzling
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
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Toss the sweet potatoes in olive oil, salt, pepper, and paprika. Spread them in an even layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
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Cook the chicken: Season the chicken with salt and pepper, then cook on your preferred method (grill, pan-sear, or bake). Bake at 400°F for 20–25 minutes, or until cooked through. Let it rest, then shred or slice.
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Mix the BBQ sauce: Toss the cooked chicken in BBQ sauce until fully coated.
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Assemble the bowls: Start with a base of greens. Add roasted sweet potatoes, BBQ chicken, corn, avocado, and red onion.
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Optional garnish: Top with cilantro, parsley, or a drizzle of dressing. Squeeze lime wedges over the top before serving.
Notes
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For added crunch, sprinkle pumpkin seeds or chopped nuts on top.
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If meal prepping, store components separately in airtight containers for up to 3–4 days.
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Try adding a sprinkle of feta cheese for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Frequently Asked Questions
1. Can I use pre-cooked chicken for this recipe?
Yes, absolutely! If you’re short on time, using pre-cooked rotisserie chicken works wonderfully. Just shred it and toss with your favorite BBQ sauce before adding it to the bowl. This shortcut can save you 20–25 minutes without sacrificing flavor.
2. Are there any low-carb alternatives to sweet potatoes?
Definitely. If you’re watching your carb intake, you can swap roasted sweet potatoes with cauliflower florets or roasted zucchini. Both absorb flavor well and roast beautifully. Just adjust the roasting time—cauliflower usually takes about 20 minutes.
3. How do I store leftovers?
The best way is to store each component separately in airtight containers. The chicken and sweet potatoes can last in the fridge for up to 3–4 days. Reheat them before serving. Keep the fresh ingredients—like avocado and greens—separate and assemble your bowl when ready to eat. This keeps everything fresh and prevents sogginess.
4. Can I make this recipe vegan?
Of course! Replace the chicken with grilled tofu, chickpeas, or tempeh. Use a vegan BBQ sauce and ensure your dressing or garnish is dairy-free. The roasted sweet potatoes and all other components are naturally plant-based, so it’s easy to adapt this recipe to suit vegan diets.