Smoky BBQ Chicken & Roasted Sweet Potato Bowls Recipe

Char-grilled perfection meets sweet roasted delights in these BBQ chicken roasted sweet potato bowls that promise a flavor explosion.

Tender chicken marinated in smoky BBQ sauce creates an irresistible centerpiece for this hearty meal.

Caramelized sweet potatoes add a vibrant burst of natural sweetness to every bite.

Crisp vegetables and a zesty dressing complement the rich, smoky protein and creamy root vegetables.

Each forkful delivers a balanced symphony of textures and tastes that dance across your palate.

Fresh herbs sprinkled on top elevate this one-bowl wonder from simple meal to culinary experience.

Dig into this satisfying dish that brings restaurant-quality comfort right to your dinner table.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 200 kcal

Servings: 4

Ingredients for BBQ Chicken & Roasted Sweet Potato Bowls

• Sweet Potatoes: Vibrant orange root vegetable bringing earthy sweetness and nutritional power, choose firm potatoes with smooth skin and no soft spots.
• Olive Oil: Helps create crispy exterior and carries roasting spices, select extra virgin for best flavor.

• Chicken Breasts: Lean protein source that absorbs BBQ flavors beautifully, opt for organic or free-range for richer taste.
• BBQ Sauce: Adds tangy, smoky character to chicken, select balanced sauce without overwhelming sweetness.

• Black Beans: Protein-packed legume adding creamy texture, choose low-sodium canned beans for convenience.
• Corn: Sweet kernels providing crunch and brightness, fresh or frozen both work wonderfully.
• Avocado: Creamy element offering healthy fats, select ripe but firm avocados with slight give.
• Cherry Tomatoes: Burst of juicy freshness, pick bright red, firm tomatoes.
• Red Onion: Sharp flavor enhancer, choose crisp onions with tight layers.

• Ranch Dressing: Creamy base adding richness, select high-quality refrigerated version.
• Lime Juice: Bright acidic touch balancing flavors, use fresh lime for best zest.

• Cilantro: Fresh herb bringing vibrant green color and herbal notes, choose bright green leaves.
• Quinoa/Rice: Hearty base grain, select organic options for best nutrition.

Tools That Help You Prep BBQ Chicken Bowls

• Baking sheet: Essential for roasting sweet potatoes evenly.
• Parchment paper: Prevents sticking and makes cleanup easy.
• Grill pan or skillet: Perfect for cooking chicken with nice sear marks.
• Mixing bowl: Needed for tossing sweet potatoes and coating chicken.
• Small bowl: Use for mixing BBQ ranch dressing.
• Cutting board: For slicing chicken and preparing vegetables.
• Chef's knife: Sharp knife for precise cutting.
• Whisk: Great for blending dressing ingredients smoothly.
• Measuring spoons: Helps accurately measure spices and seasonings.

How to Assemble Roasted Sweet Potato and Chicken Bowls

• Warm Up the Oven

Crank your oven to a toasty 400F and grab a baking sheet lined with parchment paper.

• Season Sweet Potato Chunks

Toss sweet potato pieces with a splash of olive oil, a sprinkle of smoked paprika, garlic powder, salt, and pepper until they’re fully coated.

• Roast Those Potatoes

Spread the seasoned sweet potato chunks evenly on the baking sheet. Slide into the oven and roast for 20-25 minutes, giving them a flip halfway through to ensure golden edges.

• Fire Up the Chicken

Heat a grill pan or skillet to medium-high. Coat chicken breasts with olive oil and the same spice blend as the potatoes.

• Sizzle the Chicken

Cook chicken for 5-6 minutes per side until it reaches the safe internal temperature. During the last two minutes, brush generously with tangy BBQ sauce.

• Create Your Bowl

Layer quinoa or rice in serving bowls. Top with roasted sweet potatoes, sliced BBQ chicken, black beans, corn, avocado, cherry tomatoes, and red onion.

• Drizzle and Garnish

Whip up a quick sauce by mixing ranch dressing, BBQ sauce, and a squeeze of lime juice. Pour over the bowl and sprinkle with fresh cilantro.

• Final Touches

Add extra BBQ sauce, jalapeños, or cheese if you’re feeling adventurous. Dive in and enjoy your flavor-packed meal!

Add-Ins to Customize BBQ Chicken Bowls

• Use a meat thermometer to ensure chicken reaches exactly 165F (75C) for perfect doneness without drying out the meat.
• Replace chicken with grilled tofu or tempeh seasoned with the same BBQ spices for a delicious vegetarian version that maintains robust flavor profiles.
• Prep roasted sweet potatoes and marinated chicken the night before to streamline weeknight dinner assembly, saving precious cooking time.
• Skip quinoa or rice and use cauliflower rice instead, reducing carbohydrates while maintaining the bowl's delicious texture and taste experience.
• This recipe scales beautifully – cook larger batches of chicken and sweet potatoes to create multiple meals throughout the week, storing components separately in airtight containers for maximum freshness.

Serving Bowls With BBQ Sauce and Sides

• Flavor Fiesta Plating: Create a vibrant, colorful bowl by arranging ingredients in sections for a stunning visual presentation that makes each bite exciting.
• Picnic Perfect Prep: Pack components separately in airtight containers for an easy meal prep option that stays fresh and delicious for quick lunches or outdoor dining.
• Customization Station: Let diners build their own bowls by setting out extra toppings like crispy tortilla strips, additional BBQ sauce, fresh lime wedges, or crumbled cotija cheese for personalized flavor adventures.
• Protein Power Swap: Replace chicken with grilled tofu, black beans, or shredded pulled pork to accommodate different dietary preferences and keep the meal versatile and satisfying.

Storage Plan for Leftover Chicken Bowls

• Store cooked components separately in airtight containers. Chicken and sweet potatoes will stay fresh for 3-4 days in the refrigerator, maintaining optimal taste and texture.
• Prepare ingredients in advance during weekends. Chop vegetables, cook chicken, and roast sweet potatoes to create quick assembly meals throughout the week, saving precious time during busy weekdays.
• Wrap individual portions in freezer-safe containers or bags. BBQ chicken and roasted sweet potatoes can be frozen up to 2 months, providing convenient grab-and-go lunch or dinner options.
• Keep cut avocados and tomatoes separate until serving to prevent sogginess. Add crisp ingredients like red onions and cilantro just before eating to maintain their vibrant crunch and flavor profile.

Mouthwatering BBQ Chicken & Roasted Sweet Potato Bowls Recipe

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4.7 from 10 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Sizzling BBQ Chicken & Roasted Sweet Potato Bowls combine smoky grilled chicken with caramelized sweet potatoes for a hearty meal. Savory spices and tangy sauce elevate this wholesome bowl, bringing comfort and excitement you can savor in every delicious bite.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts (or thighs)
• ½ cup bbq sauce (sugar-free for low-carb)
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 2 medium sweet potatoes, diced into ½-inch cubes
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 2 cups cooked quinoa or brown rice (or cauliflower rice for low-carb)
• ½ cup black beans, drained and rinsed
• ½ cup corn (fresh, canned, or frozen)
• 1 small avocado, sliced
• ¼ cup cherry tomatoes, halved
• ¼ cup red onion, diced
• ¼ cup fresh cilantro, chopped
• ¼ cup ranch dressing (or Greek yogurt for a lighter option)
• 2 tbsps bbq sauce
• 1 tbsp lime juice

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Instructions

1. Potato Preparation: Ignite the oven to 400F (200C) and shield a baking sheet with parchment. Massage sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Distribute evenly across the sheet and roast for 20-25 minutes, rotating midway to ensure uniform caramelization.
2. Chicken Technique: Massage chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Activate a grill pan or skillet over medium-high flame. Sear chicken 5-6 minutes per side until internal temperature reaches 165F (75C). Glaze with BBQ sauce during final 2 minutes of cooking, then slice into elegant strips.
3. Dressing Creation: Whisk ranch dressing, BBQ sauce, and lime juice in a compact bowl until smooth and integrated.
4. Bowl Assembly: Layer quinoa or rice as foundation. Artfully arrange roasted sweet potatoes, sliced BBQ chicken, black beans, corn, avocado, cherry tomatoes, and red onion. Cascade BBQ ranch dressing and sprinkle fresh cilantro for vibrant finish.
5. Final Flourish: Optional embellishments include extra BBQ sauce, jalapenos, or shredded cheese to elevate presentation and flavor profile.

Notes

• Use fresh, ripe sweet potatoes and organic chicken breasts for maximum flavor and nutritional value.
• Cut sweet potatoes into uniform cubes to ensure even cooking and crispy exterior with soft interior.
• Pat chicken dry before seasoning to help spices adhere and prevent steaming instead of properly searing the meat.
• Swap quinoa for cauliflower rice for low-carb version, use plant-based chicken alternative for vegetarian option, or replace BBQ sauce with low-sugar variant for diabetic-friendly meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 10 g
• Protein: 30 g
• Cholesterol: 70 mg