Name: BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper to taste; 2 cups cooked shredded chicken; 1/2 cup barbecue sauce; 1 cup cooked brown rice or quinoa; 1/2 cup black beans, drained and rinsed; 1/2 cup corn kernels (fresh, frozen, or canned); 1 avocado, sliced; 1/4 cup chopped red onion; 1/4 cup chopped fresh cilantro; Lime wedges for serving

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If you’re searching for the ultimate sweet-meets-savory meal, look no further than these BBQ Chicken & Roasted Sweet Potato Bowls. Balancing perfectly smoky barbecue chicken with sweet, caramelized roasted sweet potatoes, this nourishing combo layers on hearty grains, crunchy veggies, and creamy avocado for a bowl that’s vivid, vibrant, and loaded with flavor. It’s the kind of weeknight recipe that feels like a treat, but is so easy to pull together, you’ll want it on repeat all year long. One bite and you’ll understand why BBQ Chicken & Roasted Sweet Potato Bowls are a go-to favorite for busy cooks and flavor fans alike.

BBQ Chicken & Roasted Sweet Potato Bowls Recipe - Recipe Image

Ingredients You’ll Need

All it takes is a simple lineup of ingredients to create a colorful, satisfying dish that’s hearty, nourishing, and anything but boring! Each element plays an important role, adding its own punch of flavor, texture, or color to build the absolute best BBQ Chicken & Roasted Sweet Potato Bowls.

Sweet Potatoes: Roasting really brings out their natural sweetness and gives lovely crispy edges—always dice evenly for perfect roasting.
Olive Oil: Just a touch ensures the sweet potatoes get that crave-worthy golden exterior.
Smoked Paprika: Adds delicious depth and a hint of smokiness—it’s a BBQ essential!
Garlic Powder: Infuses savory flavor into the sweet potatoes, so every bite is well seasoned.
Salt & Pepper: Don’t underestimate these basics; they make all the ingredients pop.
Cooked Shredded Chicken: Go for leftover rotisserie chicken for a time-saver or use homemade—the more tender, the better.
Barbecue Sauce: Choose your favorite—smoky, spicy, or sweet—for a saucy, sticky glaze on the chicken.
Brown Rice or Quinoa: Both are hearty bases full of nutty flavor and wholesome nutrients; pick what you love.
Black Beans: Provide extra protein and create a creamy, textural contrast—don’t forget to rinse them if they’re canned.
Corn Kernels: Pop in fresh, frozen, or canned; they add vibrant color and a subtle snap of sweetness.
Avocado: Slices of creamy avocado add richness and mellow out the savoriness of the other toppings.
Red Onion: For a pop of color and a touch of crisp, tangy sharpness—optional, but so good.
Fresh Cilantro: Brings freshness and a hint of citrusy flavor that wakes up the whole bowl.
Lime Wedges: A finishing squeeze brings brightness and tang—don’t skip it!

How to Make BBQ Chicken & Roasted Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes in olive oil, smoked paprika, garlic powder, salt, and pepper, making sure every piece gets coated in that flavor-packed mix. Spread them in a single layer on a baking sheet—give them plenty of room so they roast rather than steam! Roast for 25–30 minutes, flipping halfway, until they’re fork-tender with just a bit of crispy caramelization on the edges. The aroma is your first hint that this is going to be a standout bowl.

Step 2: Prep and Warm the Chicken

While your sweet potatoes are cooking, let’s get the chicken soaking up all that BBQ magic. In a bowl, combine your cooked shredded chicken with the barbecue sauce. Make sure every bit is coated so you get juicy, flavorful chicken in every spoonful. If your chicken is straight from the fridge, give it a gentle reheat in the microwave or on the stovetop until it’s warmed through and glossy with sauce.

Step 3: Heat the Beans and Corn

For an extra level of comfort, warm your black beans and corn. You can do this together in a small saucepan or simply pop them in the microwave for a minute or so. Heating the beans and corn helps meld all the flavors of your BBQ Chicken & Roasted Sweet Potato Bowls and keeps every bite deliciously cohesive.

Step 4: Assemble the Bowls

It’s time for the fun part: layering up! Start by dividing the cooked brown rice or quinoa among four bowls—this grainy base will soak up all those delicious juices. Pile on your roasted sweet potatoes, then add that saucy BBQ chicken. Tuck in generous scoops of black beans and corn. Fan out slices of ripe avocado, sprinkle on chopped red onion and a handful of fresh cilantro. These layers are as gorgeous as they are tasty!

Step 5: Finish and Serve

Just before serving, nestle a wedge or two of lime into each bowl and give everything a final flourish of cilantro. The last squeeze of lime brings all the flavors into balance. Now, savor your BBQ Chicken & Roasted Sweet Potato Bowls while everything is warm, fresh, and absolutely irresistible.

How to Serve BBQ Chicken & Roasted Sweet Potato Bowls

Garnishes

Once your BBQ Chicken & Roasted Sweet Potato Bowls are assembled, don’t skimp on the garnishes! I always recommend a little extra fresh cilantro on top for pop, plus lime wedges on the side so everyone can squeeze on as much brightness as they prefer. Want to level it up even more? Try a drizzle of Greek yogurt or a sprinkle of finely shredded sharp cheddar—it makes every bite even creamier.

Side Dishes

While these bowls are plenty filling on their own, you can round out the meal with a crisp green salad, grilled veggies, or even warm, fluffy cornbread. Each side brings out a different element in the BBQ Chicken & Roasted Sweet Potato Bowls and really turns this into a feast everyone will remember.

Creative Ways to Present

Why not let everyone build their own custom bowl buffet-style? Spread out all the components and let friends or family pile up their bowls with favorites. If you’re serving these for a party, you can even make mini versions in cups for easy mingling—think BBQ Chicken & Roasted Sweet Potato Bowls in snackable, portable form!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply store each component—especially the sweet potatoes, BBQ chicken, grains, and veggies—in separate airtight containers in the fridge. This way nothing gets soggy, and you can mix and match for speedy lunches or dinners the next day. Everything will keep well for up to 3–4 days, so BBQ Chicken & Roasted Sweet Potato Bowls are great for meal prep.

Freezing

You can absolutely freeze most of the components in these bowls for later. The BBQ chicken and roasted sweet potatoes freeze beautifully—just spread the potatoes on a tray to freeze individually, then transfer to a bag once solid. Rice or quinoa also freeze well. Keep fresh toppings like avocado, red onion, and cilantro aside, and add those after you’ve reheated everything else.

Reheating

For the best texture, reheat your sweet potatoes and chicken gently in the microwave or a skillet until warmed through. If you’re reheating rice or quinoa, sprinkle on a splash of water before microwaving to prevent them from drying out. Once everything’s heated, assemble your BBQ Chicken & Roasted Sweet Potato Bowls as usual and finish with your fresh toppings.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are often juicier and more flavorful than breast. Just shred them after cooking and follow the recipe as directed for an even more succulent BBQ chicken experience in your bowls.

Are BBQ Chicken & Roasted Sweet Potato Bowls gluten-free?

Yes, when you use gluten-free barbecue sauce and either brown rice or gluten-free quinoa, these bowls are totally gluten-free. Always double-check your sauce and any grain mix-ins just to be safe.

What other grains can I use as a base?

You can swap the brown rice or quinoa for anything you have on hand—try farro, cauliflower rice, or even leafy greens if you’re keeping things low-carb or want more crunch in your BBQ Chicken & Roasted Sweet Potato Bowls.

Can I make this vegetarian?

Definitely! Skip the chicken and double up on the beans, or use a meatless BBQ substitute like jackfruit, tempeh, or even extra roasted veggies. The core flavors of BBQ Chicken & Roasted Sweet Potato Bowls shine with or without meat!

Is this recipe good for meal prep?

It’s fantastic for meal prep! Assemble the bowls in containers without the avocado and cilantro (add those fresh), and you’ll have lunches or dinners ready to go all week. Both the chicken and sweet potatoes refrigerate well, keeping things flavorful day after day.

Final Thoughts

If you’re craving something wholesome, colorful, and seriously satisfying, give these BBQ Chicken & Roasted Sweet Potato Bowls a spot on your table. Whether you follow the recipe to the letter or make it your own, it’s the kind of meal that never fails to impress—easy enough for weekdays, but special enough to share. Go ahead, grab your fork and dig in!

BBQ Chicken & Roasted Sweet Potato Bowls Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 bowls 1x
Diet: Non-Vegetarian

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Description

These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and wholesome meal option that is perfect for lunch or dinner. Packed with flavor and nutritious ingredients, this dish is sure to become a family favorite.

Ingredients

Scale

Sweet Potatoes:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

BBQ Chicken:

2 cups cooked shredded chicken
1/2 cup barbecue sauce

Additional Ingredients:

1 cup cooked brown rice or quinoa
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, frozen, or canned)
1 avocado, sliced
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
Lime wedges for serving

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes until tender and slightly crispy.
Prepare BBQ Chicken: Mix shredded chicken with barbecue sauce until coated.
Assemble Bowls: Divide rice or quinoa among 4 bowls. Top with sweet potatoes, BBQ chicken, black beans, corn, avocado, red onion, and cilantro. Serve with lime wedges.