Name: BBQ Chicken & Roasted Sweet Potato Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (or thighs); ½ cup BBQ sauce (sugar-free for low-carb); 1 tablespoon olive oil; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 2 medium sweet potatoes, diced into ½-inch cubes; 1 tablespoon olive oil; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 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 tablespoons BBQ sauce; 1 tablespoon lime juice

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These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious, wholesome, and well-balanced meal packed with smoky, sweet, and tangy flavors. Juicy BBQ chicken, caramelized roasted sweet potatoes, and fresh toppings come together to create a satisfying dish that’s perfect for meal prep, lunch, or dinner.

Why You’ll Love This Recipe

Sweet, smoky, and tangy flavors in every bite
High in protein and fiber for a balanced meal
Perfect for meal prep and easy to customize
Naturally gluten-free and can be made dairy-free
Quick and easy—ready in under 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the BBQ Chicken:

2 boneless, skinless chicken breasts (or thighs)
½ cup BBQ sauce (homemade or store-bought)
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

For the Roasted Sweet Potatoes:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For the Bowl Base:

2 cups cooked brown rice, quinoa, or cauliflower rice
1 cup black beans, drained and rinsed
1 cup corn (fresh, frozen, or grilled)

For the Toppings:

½ cup cherry tomatoes, halved
½ avocado, sliced
¼ red onion, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup shredded cheddar or cotija cheese (optional)
Lime wedges for serving

Directions

Step 1: Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, chili powder, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly crispy.

Step 2: Cook the BBQ Chicken

Heat olive oil in a skillet over medium heat. Season chicken with garlic powder, smoked paprika, salt, and black pepper.
Cook for 5-6 minutes per side, or until fully cooked (internal temp 165°F).
Brush with BBQ sauce and let cook for another minute per side to caramelize.
Remove from heat and let rest for 5 minutes, then slice or shred.

Step 3: Assemble the Bowls

Divide the rice (or quinoa/cauliflower rice) into bowls.
Add roasted sweet potatoes, BBQ chicken, black beans, and corn.
Top with cherry tomatoes, avocado, red onion, cilantro, and cheese (if using).
Serve with lime wedges and an extra drizzle of BBQ sauce if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Kick: Add sliced jalapeños or drizzle with hot sauce.
Low-Carb Option: Use cauliflower rice instead of grains.
Extra Crunch: Top with crushed tortilla chips or roasted pepitas.
Protein Swap: Use grilled shrimp, tofu, or pulled pork instead of chicken.
Dairy-Free: Skip the cheese or use a dairy-free alternative.

Storage/Reheating

Refrigeration: Store in airtight containers for up to 4 days.
Freezing: Freeze BBQ chicken and sweet potatoes separately for up to 2 months.
Reheating: Warm in a skillet over medium heat or microwave for 1-2 minutes.

FAQs

Can I use store-bought BBQ sauce?

Yes! Choose a low-sugar BBQ sauce for a healthier option.

What’s the best way to keep chicken juicy?

Let it rest for 5 minutes after cooking before slicing.

Can I bake the chicken instead of pan-searing?

Yes! Bake at 375°F for 20-25 minutes, brushing with BBQ sauce in the last 5 minutes.

Can I make this vegetarian?

Yes! Swap the chicken for grilled tofu, tempeh, or extra black beans.

How do I make this extra saucy?

Add more BBQ sauce or a drizzle of ranch dressing on top.

What can I serve with this bowl?

Try a side of coleslaw, roasted Brussels sprouts, or a fresh side salad.

Can I grill the chicken instead?

Yes! Grill over medium heat for 6-7 minutes per side, brushing with BBQ sauce.

How do I prevent sweet potatoes from getting mushy?

Roast them in a single layer and don’t overcrowd the pan.

What’s a good substitute for black beans?

Use pinto beans, chickpeas, or omit for a lower-carb version.

Can I meal prep this dish?

Yes! Store ingredients separately and assemble fresh for best results.

Conclusion

These BBQ Chicken & Roasted Sweet Potato Bowls are a flavorful, nutrient-packed meal that’s easy to make and perfect for meal prep. With smoky BBQ chicken, caramelized sweet potatoes, and fresh toppings, this dish is a crowd-pleaser that you’ll want to make on repeat. Try it today!