BBQ Chicken & Roasted Sweet Potato Bowls
If you’re looking for a delicious, healthy, and easy-to-make meal, these BBQ Chicken & Roasted Sweet Potato Bowls are just what you need! Packed with bold flavors, tender chicken, and perfectly roasted sweet potatoes, this bowl is a satisfying option for lunch or dinner.
This recipe was inspired by a love for smoky barbecue flavors combined with the natural sweetness of roasted vegetables.
After experimenting with different ways to balance taste and texture, this dish became a household favorite.
The best part?
It’s incredibly versatile and customizable!
Why You’ll Love This
- Flavor-packed and satisfying – The combination of BBQ chicken, roasted sweet potatoes, and fresh toppings creates a mouthwatering experience.
- Easy to meal prep – You can make a batch ahead of time and enjoy it throughout the week.
- Healthy and nutritious – A well-balanced meal packed with lean protein, fiber, and vitamins.
- Customizable – Switch up the toppings, use a different protein, or adjust the spice level to your preference.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisines: American, Healthy
Servings: 4
Estimated Cost: $15-$20
Equipment
- Baking sheet
- Mixing bowls
- Skillet or grill pan
- Tongs
- Knife and cutting board
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup BBQ sauce (plus extra for drizzling)
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled feta or cotija cheese (optional)
- 1 lime, cut into wedges
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the sweet potatoes – Toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Prepare the BBQ chicken – Season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium heat. Cook the chicken for 5-7 minutes per side until fully cooked (165°F internal temperature). Brush with BBQ sauce in the last few minutes of cooking. Let rest for 5 minutes before slicing.
- Assemble the bowls – Divide cooked quinoa or rice into four serving bowls. Add roasted sweet potatoes, sliced BBQ chicken, avocado, cherry tomatoes, and red onion.
- Top and serve – Sprinkle fresh cilantro and crumbled cheese on top. Drizzle with extra BBQ sauce and serve with lime wedges. Enjoy!
Nutrition Facts (Per Serving)
- Calories: ~450
- Protein: 35g
- Carbohydrates: 50g
- Fats: 12g
- Fiber: 7g
- Sugar: 10g
Tips for Success
- Use homemade BBQ sauce – If you have time, making your own BBQ sauce enhances the flavors.
- Cut sweet potatoes evenly – This ensures they cook at the same rate and get perfectly roasted.
- Marinate the chicken – Letting it sit in BBQ sauce for 30 minutes before cooking adds extra flavor.
- Add a crunchy element – Try topping the bowl with toasted nuts or seeds for extra texture.
Common Questions
Can I use a different protein?
Yes! Swap the chicken for shrimp, tofu, or even chickpeas for a vegetarian option.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat before serving.
Can I make this recipe gluten-free?
Yes! Just use a gluten-free BBQ sauce and ensure all ingredients are gluten-free.
What other toppings can I add?
You can add roasted corn, black beans, or a drizzle of ranch dressing for extra flavor.
Enjoy your homemade BBQ Chicken & Roasted Sweet Potato Bowls!
BBQ Chicken & Roasted Sweet Potato Bowls
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup BBQ sauce plus extra for drizzling
- 2 large sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1 avocado sliced
- ½ cup cherry tomatoes halved
- ¼ cup red onion sliced
- ¼ cup fresh cilantro chopped
- ¼ cup crumbled feta or cotija cheese optional
- 1 lime cut into wedges
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the sweet potatoes – Toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Prepare the BBQ chicken – Season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium heat. Cook the chicken for 5-7 minutes per side until fully cooked (165°F internal temperature). Brush with BBQ sauce in the last few minutes of cooking. Let rest for 5 minutes before slicing.
- Assemble the bowls – Divide cooked quinoa or rice into four serving bowls. Add roasted sweet potatoes, sliced BBQ chicken, avocado, cherry tomatoes, and red onion.
- Top and serve – Sprinkle fresh cilantro and crumbled cheese on top. Drizzle with extra BBQ sauce and serve with lime wedges. Enjoy!
Notes
- Use homemade BBQ sauce – If you have time, making your own BBQ sauce enhances the flavors.
- Cut sweet potatoes evenly – This ensures they cook at the same rate and get perfectly roasted.
- Marinate the chicken – Letting it sit in BBQ sauce for 30 minutes before cooking adds extra flavor.
- Add a crunchy element – Try topping the bowl with toasted nuts or seeds for extra texture
Let me know how it turned out in the comments.
Happy cooking!
