BBQ Chicken & Roasted Sweet Potato Bowls Recipe

ByJulian Dempsey
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Introduction

BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and satisfying meal combining smoky, tender chicken with sweet, caramelized potatoes and fresh, vibrant toppings. This hearty dish is perfect for a quick dinner, meal prep, or a crowd-pleasing option full of balanced flavors and nutrients.

The dish is served in a white bowl with three main layers. The bottom layer is a bed of light brown rice with a slightly fluffy texture. On one side of the bowl, there is a portion of bright green broccoli florets, adding a fresh pop of color. Next to the broccoli and covering most of the rice is the chicken breast, cut into thick, tender chunks with a golden-brown grilled surface. The chicken is topped with a shiny, dark brown sauce that is thick and glossy, drizzled unevenly across the pieces. On the other side of the bowl, there are roasted sweet potato cubes with a rich, orange color and slightly charred edges, giving a crisp texture. The background has a white marbled texture, and another bowl with a similar dish is blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil (for chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup BBQ sauce (your favorite brand)
  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil (for potatoes)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked quinoa or brown rice
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Extra BBQ sauce for drizzling

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
  3. Step 3: Heat a grill pan or skillet over medium heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Brush BBQ sauce on the chicken in the last minute to caramelize. Remove and let rest for 5 minutes, then slice into strips.
  4. Step 4: In a large bowl, toss diced sweet potatoes with olive oil, ground cumin, paprika, salt, and pepper.
  5. Step 5: Spread sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
  6. Step 6: To assemble, place quinoa or brown rice as the base in each bowl. Top with roasted sweet potatoes, corn, diced red bell pepper, and avocado slices.
  7. Step 7: Arrange sliced BBQ chicken on top, drizzle with extra BBQ sauce, and garnish with fresh cilantro. Serve immediately.

Tips & Variations

  • Substitute rotisserie chicken for a quicker version.
  • Add sliced jalapeños or hot sauce for extra heat.
  • Use grilled tofu or tempeh to make it vegan.
  • Swap quinoa with couscous, farro, or cilantro lime rice for different flavors.
  • Add pineapple chunks for a sweet, tropical contrast.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes in the microwave or on the stove. Assemble bowls fresh before serving to keep toppings crisp.

How to Serve

A white bowl filled with two main layers: the bottom layer consists of bright orange roasted sweet potato cubes with some charred edges, giving a slightly crispy texture, while the top layer is made of sliced grilled chicken breast, showing light golden brown sear marks. Both layers are generously drizzled with a thick, dark brown sauce that has a glossy finish, pooling slightly on the sweet potatoes and chicken. In the background, another bowl with similar contents and some green steamed broccoli is slightly blurred. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes?

Yes, you can use frozen sweet potatoes, but be sure to thaw them fully before roasting to ensure even cooking.

Can I make this ahead of time?

Absolutely. Prepare the chicken, sweet potatoes, and grains in advance and store separately. Assemble the bowls just before serving.

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BBQ Chicken & Roasted Sweet Potato Bowls Recipe

★★★★★

4.5 from 106 reviews
  • Author: Julian
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

BBQ Chicken & Roasted Sweet Potato Bowls combine smoky, tender BBQ chicken with caramelized roasted sweet potatoes and fresh toppings such as corn, black beans, avocado, and cilantro. Served over a nutritious base of quinoa or brown rice, this versatile dish offers a perfect balance of sweet and savory flavors, making it ideal for quick weeknight dinners, meal prep, or a satisfying lunch packed with protein, fiber, and vitamins.

Ingredients

Scale

For the BBQ Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup BBQ sauce (your favorite brand)

For the Roasted Sweet Potatoes:

  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

For the Bowl Assembly:

  • 1 cup cooked quinoa or brown rice
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Extra BBQ sauce for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and to assist in resting the cooked chicken if needed.
  2. Season the Chicken: Rub the chicken breasts with olive oil followed by smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper to evenly coat them with the seasoning.
  3. Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side until golden brown and fully cooked through. In the last minute of cooking, brush the chicken with BBQ sauce to caramelize the sauce on the surface.
  4. Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes before slicing into strips, which helps retain juices.
  5. Toss the Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with olive oil, ground cumin, paprika, salt, and pepper, mixing to coat evenly.
  6. Roast the Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  7. Prepare the Base: Divide the cooked quinoa or brown rice evenly into four bowls as the foundation of the dish.
  8. Add the Veggies: Top each bowl with roasted sweet potatoes, corn kernels, diced red bell pepper, and avocado slices for vibrant color and flavor.
  9. Add the Chicken: Arrange the sliced, BBQ-glazed chicken strips on top of the vegetable and grain base.
  10. Garnish and Serve: Drizzle each bowl with extra BBQ sauce and sprinkle fresh cilantro for garnish. Serve immediately for best flavor and texture.

Notes

  • Use frozen sweet potatoes after thawing to save prep time.
  • Make ahead by preparing all components separately and assembling bowls when ready to eat.
  • Store leftovers in the refrigerator up to 3 days and reheat before serving.
  • Swap quinoa with brown rice, couscous, or farro as preferred.
  • Add extra heat by including chili powder, hot sauce, or sliced jalapeños.
  • Substitute chicken with turkey, beef, grilled tofu, or shrimp for variety.
  • For crispy sweet potatoes, try air-frying instead of roasting.
  • Pair with tortilla chips or a side salad to round out the meal.
  • The recipe is naturally gluten-free and dairy-free.
  • Freezing cooked BBQ chicken is possible for up to 2 months with proper storage.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: BBQ chicken bowl, roasted sweet potato bowl, healthy dinner, meal prep bowl, gluten free BBQ recipe, grilled chicken recipe, sweet potato recipe, healthy bowl recipe, quick weeknight dinner

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