If you’re looking for a meal that’s both nourishing and packed with flavor, this BBQ Chicken & Roasted Sweet Potato Bowl is the answer. I first threw this together after a Sunday barbecue when I had leftover grilled chicken and sweet potatoes from a tray bake. The results? A balanced, colorful bowl of smoky, sweet, and savory perfection—ideal for both warm summer evenings and cozy winter lunches.
With bold BBQ flavors, hearty roasted veggies, and a nourishing base of quinoa or brown rice, this bowl is not only filling but also a meal-prep superstar. Whether you’re chasing healthy eating goals or just want a bowl full of your favorite textures and flavors, this one’s for you.
Why You’ll Love These BBQ Chicken & Roasted Sweet Potato Bowls
- Well-rounded meal: Packed with protein, fiber, and healthy fats.
- Meal-prep friendly: Make ahead and enjoy throughout the week.
- Seasonal versatility: Equally satisfying on a sunny patio or as a cozy winter dinner.
- Customizable: Swap grains or veggies based on your preferences.
Ingredients (Serves 4)
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
Ingredient Highlights
Sweet Potatoes: Naturally sweet and packed with vitamins A and C, they bring balance and texture to the bowl.
BBQ Sauce: Choose one with a smoky-sweet kick to complement the spices and caramelize beautifully on the chicken.
Quinoa or Brown Rice: These grains provide a hearty base with fiber and protein.
Avocado: Creamy and rich in healthy fats, avocado slices round out the bowl with softness and a cooling touch.
Corn & Bell Pepper: These add color, crunch, and sweetness—perfect for contrast against the smoky BBQ chicken.
Step-by-Step Instructions
1. Make the BBQ Chicken
Preheat Oven or Grill
Set your oven or grill to 400°F (200°C).
Season the Chicken
Rub chicken breasts with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
Cook the Chicken
In a skillet or grill pan, cook the chicken over medium heat for 5–6 minutes per side until golden brown and fully cooked (internal temp should reach 165°F). In the last minute of cooking, brush each breast with BBQ sauce, allowing it to caramelize slightly.
Rest and Slice
Let the chicken rest for 5 minutes before slicing into thin strips.
2. Roast the Sweet Potatoes
Toss and Season
In a bowl, toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
Roast to Perfection
Spread on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and tender with crisp edges.
3. Assemble the Bowls
Build the Base
Scoop quinoa or brown rice into the bottom of each bowl.
Add the Veggies
Top with roasted sweet potatoes, corn, diced red bell pepper, and avocado slices.
Top with Chicken
Add sliced BBQ chicken right on top.
Garnish and Drizzle
Sprinkle with fresh cilantro and drizzle with additional BBQ sauce if desired.
Tips for Perfect BBQ Bowls
- Pre-cook grains: Save time by cooking quinoa or rice the day before.
- Batch roast veggies: Roast extra sweet potatoes for other meals during the week.
- Grill for flavor: If weather permits, grilling the chicken adds authentic smoky notes.
- Make it vegetarian: Swap chicken with grilled tofu or black beans.
Variations to Try
- Tex-Mex Twist: Add black beans, jalapeños, and shredded cheese.
- Mediterranean Remix: Replace BBQ sauce with tzatziki, and use roasted chickpeas instead of chicken.
- Spicy Upgrade: Use a chipotle BBQ sauce and add pickled red onions for a fiery kick.
Meal Prep & Storage
- Storage: Store each bowl component separately in airtight containers in the fridge for up to 4 days.
- Reheating: Reheat the grains and sweet potatoes in the microwave; add avocado and BBQ sauce just before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier bite and work great with BBQ sauce.
Is this bowl gluten-free?
Yes, as long as your BBQ sauce is gluten-free and you’re using quinoa or certified gluten-free brown rice.
Can I make this bowl vegan?
Definitely. Swap the chicken for grilled tofu, tempeh, or a hearty serving of black beans.
Final Thoughts
This BBQ Chicken & Roasted Sweet Potato Bowl brings together everything you love about wholesome, feel-good food—flavor, color, and heartiness. Whether you’re meal-prepping for the week or serving up a quick weeknight dinner, this bowl delivers. It’s one of those recipes that feels indulgent while being incredibly good for you.
Give it a try, and don’t forget to tag us in your bowl builds! Your creativity might just inspire the next delicious variation.
BBQ Chicken & Roasted Sweet Potato Bowls
Ingredients
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
Make the BBQ Chicken
Preheat Oven or Grill
- Set your oven or grill to 400°F (200°C).
Season the Chicken
- Rub chicken breasts with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
Cook the Chicken
- In a skillet or grill pan, cook the chicken over medium heat for 5–6 minutes per side until golden brown and fully cooked (internal temp should reach 165°F). In the last minute of cooking, brush each breast with BBQ sauce, allowing it to caramelize slightly.
Rest and Slice
- Let the chicken rest for 5 minutes before slicing into thin strips.
Roast the Sweet Potatoes
Toss and Season
- In a bowl, toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
Roast to Perfection
- Spread on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and tender with crisp edges.
Assemble the Bowls
Build the Base
- Scoop quinoa or brown rice into the bottom of each bowl.
Add the Veggies
- Top with roasted sweet potatoes, corn, diced red bell pepper, and avocado slices.
Top with Chicken
- Add sliced BBQ chicken right on top.
Garnish and Drizzle
- Sprinkle with fresh cilantro and drizzle with additional BBQ sauce if desired.
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