BBQ Chicken & Roasted Sweet Potato Bowls

The BBQ chicken in this bowl is tender and smoky, with just the right amount of char from the grill. The glaze adds a sweet, tangy kick that really pops against the savory chicken. As you take a bite, the rich, caramelized flavor wraps around your taste buds, making each mouthful feel like a mini celebration. It’s the perfect contrast to the roasted sweet potatoes, which are golden and soft on the inside, with crispy edges that give each bite a satisfying crunch. The earthiness of the sweet potatoes balances the boldness of the BBQ, and together, they create a harmony of flavors that’s hard to resist.

This dish isn’t just about great taste—it’s also about texture. Each component of the bowl adds its own special element, from the tender chicken to the crispy sweet potatoes, and even the fresh greens, if you decide to toss in a handful of spinach or kale. The greens bring a touch of brightness, cutting through the richness of the other ingredients. It’s the kind of meal that feels hearty enough to satisfy, yet light enough to make you feel good about what you’re eating.

And the best part? It’s so versatile. You can swap out the chicken for grilled shrimp or even tofu if you’re looking to mix things up. You could drizzle a bit of extra BBQ sauce over the top or throw in some roasted veggies for an added pop of flavor. This recipe is the perfect canvas for your creativity, whether you like to keep it simple or go all out with your toppings. The possibilities are endless, and every variation is bound to be delicious.

Key Ingredients in BBQ Chicken & Roasted Sweet Potato Bowls:

Sweet Potatoes: These vibrant and nutrient-rich tubers are roasted to caramelized perfection, offering a sweet and earthy flavor that complements the smoky BBQ chicken. They provide a hearty base and a satisfying texture to the bowl.

Olive Oil: Used to coat the sweet potatoes before roasting, olive oil helps achieve a crispy exterior while keeping the insides tender and moist.

Salt, Black Pepper, Paprika, Garlic Powder, Onion Powder, Chili Powder: This blend of spices creates a flavorful rub for the chicken, infusing it with a perfect balance of savory, smoky, and slightly spicy notes.

Boneless Skinless Chicken Breasts: The star of the dish, the chicken is grilled to juicy perfection and then coated in a luscious BBQ sauce, adding a rich and tangy flavor that elevates the entire bowl.

BBQ Sauce: The BBQ sauce is the hero ingredient that brings a sweet, tangy, and slightly smoky flavor to the grilled chicken, tying all the elements of the bowl together with its saucy goodness.

Cooked Quinoa: This grain adds a fluffy and nutty component to the bowl, offering a boost of protein and fiber to make the dish more filling and satisfying.

Fresh Cilantro: Chopped cilantro lends a burst of freshness and herbaceous flavor to the bowl, enhancing the overall taste profile with its bright and citrusy notes.

Red Onion: Thinly sliced red onions provide a sharp and crunchy texture, along with a mild onion flavor that adds a delightful bite to each forkful of the BBQ chicken and sweet potato combination.

Corn Kernels: Sweet and juicy corn kernels add a pop of color, sweetness, and a hint of natural crunch to the bowl, complementing the other ingredients with their light and refreshing taste.

Black Beans: These protein-packed legumes bring a creamy texture and a nutty flavor to the dish, while also adding a hearty and filling element that makes the bowl a complete and nutritious meal.

Avocado: Sliced avocado offers a creamy and buttery component that mellows out the spiciness of the chili powder and adds a luxurious mouthfeel to the bowl.

Lime: The lime wedges are provided as a zesty garnish, allowing a drizzle of fresh citrus juice to brighten up the flavors of the dish, cutting through the richness of the BBQ chicken and adding a tangy twist.

How to Make BBQ Chicken & Roasted Sweet Potato Bowls

Serving Suggestions for BBQ Chicken & Roasted Sweet Potato Bowls

1. Make it a Party with Toppings: Turn these bowls into a fun, customizable meal by setting up a toppings station. Add some crumbled feta, pickled jalapeños, or even a handful of crushed tortilla chips for extra crunch. Let everyone top their bowls just the way they like—because who doesn’t love a build-your-own-bowl situation?

2. Pair it with a Refreshing Side Salad: A light and citrusy salad with arugula, mixed greens, and a simple lemon vinaigrette would be the perfect complement. The freshness of the salad balances out the richness of the BBQ chicken and sweet potatoes, making for a refreshing contrast in every bite.

3. Serve with a Cold Drink: There’s something magical about a cold, fizzy drink with BBQ. Try serving these bowls with a crisp sparkling water or an iced tea. If you’re in the mood for something a little more indulgent, a creamy lemonade or iced cold brew would be a hit as well!

With these ideas, you’ve got yourself a meal that’s not only delicious but also flexible and fun to serve. Each bite is an opportunity to personalize and enjoy something a little different!

How to Store BBQ Chicken & Roasted Sweet Potato Bowls

If you’re lucky enough to have leftovers (though I wouldn’t blame you if you devoured it all in one sitting!), storing your BBQ Chicken & Roasted Sweet Potato Bowls is pretty simple, and doing it right will keep them fresh and tasty for the next day.

To start, it’s best to store each component separately. The BBQ chicken tends to get soggy when mixed with the quinoa or sweet potatoes, so keep it in an airtight container on its own. You’ll want to wrap it up tight to lock in that smoky goodness and prevent any moisture from ruining the crispy edges. The sweet potatoes, similarly, should go in their own container to preserve their texture. If you can, store the quinoa and beans separately too; this way, everything will stay as fresh as possible.

When it comes time to reheat, I recommend gently warming everything in the oven or a skillet. Reheating the chicken in the oven will help keep it from drying out, while the sweet potatoes can crisp up again in a hot pan. If you’re feeling extra lazy (no judgment here), the microwave works too—just be sure to cover it with a damp paper towel to keep things from getting too dry.

One last thing—keep the avocado and lime wedges separate. The avocado will turn brown after a day or two, so it’s best to add it fresh when you’re ready to eat. Same goes for the lime; you don’t want it to lose that zesty kick before it hits your bowl.

Just like that, you’ve got leftovers that are almost as good as the original meal!

Conclusion

And there you have it—your very own BBQ Chicken & Roasted Sweet Potato Bowl! Whether you’re cooking for one or feeding a crowd, this dish is the perfect balance of smoky, sweet, savory, and fresh. It’s hearty enough to keep you satisfied, but light enough that you won’t feel sluggish afterward. The versatility of the recipe lets you get creative, too. You can tweak it to fit your tastes or use whatever ingredients you have on hand.

What I love most about this meal is how it brings everything together in one beautiful, flavorful bowl. It’s the kind of dish that makes you want to sit down, take a bite, and savor every moment. So, go ahead—give it a try, and let me know how it turns out! I’d love to hear your thoughts, or if you have any questions or need help along the way, I’m here to help.

I hope this recipe brings some tasty joy to your kitchen. Can’t wait to hear from you!

Print Recipe

BBQ Chicken & Roasted Sweet Potato Bowls

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 10 mins

Calories: 600

Description

Tender BBQ chicken, smoky and sweet, paired with roasted sweet potatoes that bring a caramelized richness. Fresh greens and a tangy drizzle complete this bowl of bold flavors and satisfying textures—perfect for a crave-worthy, wholesome meal!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 medium sweet potatoes

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• 4 boneless skinless chicken breasts

• 1 cup BBQ sauce

• 1 cup cooked quinoa

• ¹⁄₄ cup fresh cilantro, chopped

• ¹⁄₂ cup red onion, thinly sliced

• ¹⁄₂ cup corn kernels

• ¹⁄₂ cup black beans, drained and rinsed

• 1 avocado, sliced

• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel the sweet potatoes and cut them into small cubes, about 1-inch in size.
3. Place the cubed sweet potatoes on a baking sheet.
4. Drizzle the olive oil over the sweet potatoes, then sprinkle with salt, black pepper, paprika, garlic powder, onion powder, and chili powder.
5. Toss the sweet potatoes to ensure they are evenly coated with the oil and spices.
6. Spread the seasoned sweet potatoes in a single layer on the baking sheet.
7. Roast the sweet potatoes in the oven for 25-30 minutes, flipping them halfway through, until they are tender and slightly caramelized.
8. While the sweet potatoes are roasting, heat a large skillet over medium-high heat.
9. Season both sides of the chicken breasts with a pinch of salt and black pepper.
10. Add the chicken breasts to the heated skillet and cook for 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are no longer pink in the center.
11. Once cooked, remove the chicken breasts from the skillet and let them rest for a few minutes.
12. Once rested, slice the chicken breasts into thin strips or cubes.
13. While the chicken rests, warm the quinoa if it is not already hot.
14. In a separate skillet, heat the corn kernels over medium heat for about 2-3 minutes, until warmed through.
15. Drain and rinse the black beans under cold water.
16. In a large bowl, combine the cooked quinoa, black beans, corn kernels, and sliced red onion.
17. Add the roasted sweet potatoes to the bowl and gently toss everything together.
18. Drizzle the BBQ sauce over the warm chicken, then toss to coat the chicken with the sauce.
19. To assemble the bowls, divide the quinoa-sweet potato mixture evenly between serving bowls.
20. Top each bowl with the BBQ chicken.
21. Garnish each bowl with sliced avocado and a sprinkle of fresh chopped cilantro.
22. Serve with lime wedges on the side for a burst of fresh flavor.

Note

• Make sure to cut the sweet potatoes into uniform sizes to ensure even cooking.
• Ensure the chicken reaches the correct temperature for safe consumption to avoid undercooking.
• Customize the bowls by adding additional toppings such as diced tomatoes, shredded cheese, or a dollop of Greek yogurt.
• Leftover roasted sweet potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
• For a time-saving option, consider using pre-cooked chicken or rotisserie chicken in place of cooking the chicken breasts from scratch.

Keywords: BBQ chicken bowls, roasted sweet potato recipe, healthy BBQ chicken meal, sweet potato chicken bowl, BBQ chicken and sweet potato