BBQ Chicken & Roasted Sweet Potato Bowls are a vibrant, hearty meal loaded with flavor, color, and wholesome ingredients. Juicy BBQ-glazed chicken pairs perfectly with caramelized roasted sweet potatoes, all layered over a bed of rice or quinoa and topped with fresh veggies like corn, bell peppers, and creamy avocado. It’s an easy, customizable dish that’s perfect for weeknights, meal prep, or even casual entertaining.
Why You’ll Love These Bowls
This recipe is one of my go-to meals when I want something comforting but still nutritious and colorful. The sweet potatoes roast to tender, golden perfection while the BBQ chicken delivers that smoky, savory bite. Plus, you can load it up with all your favorite toppings—making every bowl totally unique.
Here are 10 reasons you’ll come back to this one again and again:
- Perfect Flavor Balance – Smoky BBQ chicken and sweet, crispy-edged roasted sweet potatoes? Yes, please.
- Fresh and Colorful – Loaded with vibrant veggies and topped with herbs or a zesty drizzle.
- Nutrient-Packed – Full of protein, fiber, and vitamins in every bite.
- Super Customizable – Add your favorite grains, proteins, or dressings.
- Meal Prep Friendly – Cook once, enjoy all week.
- Comforting Yet Wholesome – Feels indulgent without weighing you down.
- Kid-Approved – Bold BBQ flavor and sweet potatoes are usually a hit!
- Quick and Easy – Ready in under an hour.
- Naturally Gluten-Free – No gluten, all flavor.
- Crowd-Pleaser – A fantastic option for casual dinners or gatherings.
Recipe Overview
- Total Time: 50 minutes
- Servings: 4
- Calories: ~400–450 per bowl
- Key Nutrients (per serving): 32g protein, 45g carbs, 12g fat
Ingredients
For the BBQ Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- Salt & pepper to taste
- ½ cup BBQ sauce (your favorite)
For the Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt & pepper to taste
For Bowl Assembly
- 1 cup cooked quinoa or brown rice
- 1 cup corn (fresh, frozen, or grilled)
- 1 red bell pepper, diced
- 1 avocado, sliced
- Fresh cilantro, chopped
- Extra BBQ sauce or creamy dressing for drizzling (ranch or cilantro-lime work great!)
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 400°F (200°C).
- Rub the chicken breasts with olive oil and season with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
- Sear the chicken in a hot skillet or grill pan for 5–6 minutes per side, until golden and mostly cooked through.
- In the final minute of cooking, brush with BBQ sauce and allow it to caramelize slightly.
- Let rest for 5 minutes, then slice into strips.
Step 2: Roast the Sweet Potatoes
- Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.
Step 3: Assemble the Bowls
- Start with a layer of quinoa or rice.
- Add roasted sweet potatoes, corn, bell pepper, and avocado.
- Top with BBQ chicken slices.
- Drizzle with extra BBQ sauce or creamy dressing and garnish with cilantro.
Serving Suggestions
Try these fun twists and extras to switch things up:
- Top with a fried egg for a breakfast-style bowl.
- Add grilled veggies like zucchini or asparagus.
- Serve with lime wedges for a bright, zesty finish.
- Add roasted chickpeas for a crunchy texture boost.
- Use cilantro lime rice instead of quinoa for more flavor.
Tips & Variations
- Time-Saver Tip: Use rotisserie chicken tossed in BBQ sauce for a quicker option.
- Make it spicy: Add jalapeños or hot sauce to the chicken or dressing.
- Add cheese: Crumbled feta, cotija, or shredded cheddar works great.
- Go vegan: Swap chicken for grilled tofu or roasted chickpeas.
- Tropical twist: Add pineapple chunks for a sweet contrast.
Storage & Meal Prep
- Store: Keep individual components in airtight containers in the fridge for up to 3 days.
- Reheat: Microwave or warm on the stovetop.
- Freeze: BBQ chicken freezes well—store up to 2 months.
Frequently Asked Questions
Can I use frozen sweet potatoes?
Yes, thaw first and dry well before roasting.
What other grains can I use?
Try couscous, farro, or white rice—anything goes!
Can I make it dairy-free or gluten-free?
It already is! Just double-check your BBQ sauce.
Can I swap the protein?
Absolutely—try turkey, shrimp, or a plant-based option like tofu.
Final Thoughts
These BBQ Chicken & Roasted Sweet Potato Bowls are the kind of meal that’s equal parts satisfying, wholesome, and customizable. Whether you’re feeding a hungry family, prepping lunches for the week, or just craving something hearty and flavorful, this recipe delivers every time.
If you try it out, I’d love to hear how you made it your own—share your version on Instagram and tag me, or leave a comment below!
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