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
- 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.
- 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.
- 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.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes before slicing into strips, which helps retain juices.
- 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.
- 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.
- Prepare the Base: Divide the cooked quinoa or brown rice evenly into four bowls as the foundation of the dish.
- Add the Veggies: Top each bowl with roasted sweet potatoes, corn kernels, diced red bell pepper, and avocado slices for vibrant color and flavor.
- Add the Chicken: Arrange the sliced, BBQ-glazed chicken strips on top of the vegetable and grain base.
- 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
