Name: BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pound boneless skinless chicken breasts; 1 cup barbecue sauce, plus more for drizzling; 2 cups cooked brown rice or quinoa; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1/4 cup chopped fresh cilantro; Lime wedges for serving

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If you’re searching for a meal that’s wholesome, crave-worthy, and visually gorgeous all at once, look no further than these BBQ Chicken & Roasted Sweet Potato Bowls. Bursting with tender barbecue-glazed chicken, caramelized sweet potatoes, earthy black beans, and sweet pops of corn, all layered over fluffy rice—and finished with a zingy kick of lime and fresh cilantro—this bowl is comfort food with a fresh, healthy twist. It’s the kind of dish that delivers big on flavor and color, and it might just become your new weeknight go-to, whether you’re meal prepping or gathering friends around the table.

BBQ Chicken & Roasted Sweet Potato Bowls Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for BBQ Chicken & Roasted Sweet Potato Bowls are delightfully straightforward, but each one brings its own special flair to the plate. With a short shopping list and a handful of pantry staples, you’ll be amazed at how much flavor and texture combine in every bite.

Sweet potatoes: These get crispy edges and buttery centers in the oven, while providing color and natural sweetness.
Olive oil: Helps the sweet potatoes roast perfectly and adds a subtle richness.
Smoked paprika: Gives the sweet potatoes a warm, smoky punch that plays beautifully with the BBQ chicken.
Garlic powder: Adds an aromatic layer that complements both the potatoes and the chicken.
Salt and black pepper: The essential seasoning duo to bring balance and make all the flavors pop.
Boneless skinless chicken breasts: Lean protein that soaks up the barbecue sauce and stays juicy when cooked right.
Barbecue sauce: The star of the show! Choose your favorite variety, or try chipotle BBQ for a smoky twist.
Brown rice or quinoa: Offers a hearty base for your bowl, full of nutty flavor and wholesome goodness.
Black beans: For earthiness and heartiness, plus a hit of plant-based protein.
Corn kernels: Adds juicy pops of sweetness and wonderful color. Fresh, frozen, or canned all work well.
Fresh cilantro: Brings a fresh, bright herbal note that ties everything together.
Lime wedges: A spritz right before serving brings out all those summery, zingy flavors.

How to Make BBQ Chicken & Roasted Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for super-easy cleanup. In a large mixing bowl, toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them out in one even layer—this helps them roast, not steam, so you get those irresistible caramelized edges. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are crispy on the outside and beautifully tender inside.

Step 2: Cook the Chicken

While the sweet potatoes are working their magic in the oven, season your chicken breasts lightly with salt and pepper. You can grill them for a smoky outdoor explosion of flavor, or opt for a stovetop pan if you’re keeping things indoors. Cook for about 5 to 6 minutes per side, until the chicken reaches an internal temperature of 165°F (74°C). In the last few minutes, generously brush the chicken with barbecue sauce for a deeply lacquered, sticky finish. Let the chicken rest for 5 minutes, then slice it up so every bowl gets maximum flavor.

Step 3: Prep Your Bowl Bases

While the proteins and veggies cook, get your bases ready! Cook up some brown rice or fluffy quinoa (or use leftovers to make meal prep quicker). Warm up the black beans and corn if you like, or keep them at room temperature for contrast in the bowl. This is the perfect time to chop cilantro and slice your lime wedges, so all your finishing touches are ready.

Step 4: Assemble the BBQ Chicken & Roasted Sweet Potato Bowls

It’s the best part: assembly! Start by dividing the rice or quinoa among individual bowls. Top generously with those caramelized sweet potato bites, a hearty pile of barbecue-sauced chicken slices, a scoop of black beans, and a handful of corn. Drizzle additional barbecue sauce over the top—you deserve that extra tang and gloss. Finish with a shower of fresh cilantro and a squeeze of lime juice right before serving. Every spoonful should be a riot of color and bold flavor!

How to Serve BBQ Chicken & Roasted Sweet Potato Bowls

Garnishes

The right garnishes can elevate BBQ Chicken & Roasted Sweet Potato Bowls from tasty to totally irresistible. Sprinkling fresh chopped cilantro and squeezing lime wedges not only dial up the freshness but also balance the smoky sweetness. Try thinly sliced green onions or a sprinkle of cotija cheese for a fun twist if you’re feeling adventurous. For extra BBQ flair, a final drizzle of sauce is always welcome!

Side Dishes

These bowls are incredibly satisfying on their own, but you can round out the meal with a simple green salad, crunchy tortilla chips, or grilled veggies on the side. A tangy cabbage slaw pairs beautifully if you want crunch and extra veggies, or try a light soup if you love a classic soup-and-bowl duo.

Creative Ways to Present

Set up a DIY bowl bar when feeding a crowd—let guests layer up their own BBQ Chicken & Roasted Sweet Potato Bowls with all the fixings for a fun, customizable meal. For meal prep, pack the components into compartmentalized containers. If you’re entertaining, serve the bowls in wide, shallow dishes for a gorgeous showcase of all those vibrant components.

Make Ahead and Storage

Storing Leftovers

BBQ Chicken & Roasted Sweet Potato Bowls are perfect for meal prep. Store leftovers in airtight containers (with the sauce on the side) for up to four days in the refrigerator. Everything holds up well, and the flavors only get more delicious as they meld together.

Freezing

You can freeze the cooked chicken and roasted sweet potatoes in separate containers for up to two months. Thaw overnight in the refrigerator before reheating. While rice and black beans freeze nicely, corn is best added fresh or from frozen on the day you serve.

Reheating

For the best results, reheat the protein and sweet potatoes gently in the microwave or in a skillet over medium heat. Add a splash of water or extra BBQ sauce to keep things juicy. The rice, beans, and corn can be reheated as well, or simply piled in the bowl straight from the fridge before the warm ingredients are added.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and flavorful and work exceptionally well in these bowls. Just adjust the cooking time as they might take a few extra minutes to reach the right internal temperature.

Is there a good vegetarian option for this recipe?

For a meatless variation, swap the chicken for roasted chickpeas or a plant-based protein of your choice. The smoky BBQ sauce still brings all the magic, alongside the sweet potatoes and hearty beans!

Can I prepare BBQ Chicken & Roasted Sweet Potato Bowls in advance?

Yes, these bowls are practically made for meal prep! Prepare all components ahead of time and assemble just before eating for lunch or a quick dinner throughout the week.

What kind of barbecue sauce works best?

Go with your personal favorite barbecue sauce—classic, smoky, spicy, or sweet. For something unique, a chipotle or mesquite BBQ sauce really highlights the roasted sweet potatoes and adds an extra dimension of smoky flavor!

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

Yes, as long as your barbecue sauce is certified gluten-free (most are, but double-check the label to be safe), these bowls are naturally gluten-free and perfect for a variety of diets.

Final Thoughts

With their bold mix of flavors and colors, these BBQ Chicken & Roasted Sweet Potato Bowls aren’t just a wholesome, satisfying meal—they’re a celebration in a bowl. If you try this recipe, your taste buds (and your dinner guests) will thank you. Go on, give it a whirl—you might just find yourself coming back for seconds!

BBQ Chicken & Roasted Sweet Potato Bowls Recipe

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4.6 from 24 reviews

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

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Description

These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and wholesome meal option that’s perfect for lunch or dinner. Tender roasted sweet potatoes, juicy grilled chicken, and flavorful black beans and corn are served over a bed of rice or quinoa, then drizzled with tangy barbecue sauce. This dish is easy to prepare and can be meal-prepped for busy weekdays.

Ingredients

Scale

Sweet Potatoes:

2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Chicken:

1 pound boneless skinless chicken breasts
1 cup barbecue sauce, plus more for drizzling

Other Ingredients:

2 cups cooked brown rice or quinoa
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
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) and line a baking sheet with parchment paper.
Roast the sweet potatoes: Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Cook the chicken: Season chicken with salt and pepper. Grill or pan-cook for 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Brush with barbecue sauce during the last few minutes of cooking. Let rest for 5 minutes, then slice.
Assemble the bowls: Divide rice or quinoa between bowls. Top with roasted sweet potatoes, sliced chicken, black beans, and corn. Drizzle with extra barbecue sauce and sprinkle with cilantro. Serve with lime wedges.