Description

These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and nutritious meal option that’s perfect for lunch or dinner. Packed with flavor and wholesome ingredients, this recipe is sure to become a favorite in your meal rotation. Tender BBQ chicken, roasted sweet potatoes, black beans, and avocado are served over a bed of rice or quinoa, creating a satisfying and balanced bowl.

Ingredients

Scale

For the BBQ Chicken:

1 pound boneless, skinless chicken breasts or thighs
1/2 cup BBQ sauce (plus more for drizzling)

For the Roasted 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

Additional Ingredients:

2 cups cooked brown rice or quinoa
1 cup black beans (rinsed and drained)
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 oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and slightly crispy.
Meanwhile, season chicken with salt and pepper, then grill or sear in a skillet over medium heat for 5–6 minutes per side. Brush with BBQ sauce during the last few minutes of cooking. Let rest, then slice.
To assemble, divide cooked rice or quinoa among 4 bowls. Top each with roasted sweet potatoes, sliced BBQ chicken, black beans, avocado, and red onion. Drizzle with extra BBQ sauce and sprinkle with cilantro. Serve with lime wedges.

Notes

You can substitute cauliflower rice for a low-carb version.
Try adding corn, shredded cabbage, or a drizzle of ranch or chipotle mayo for more flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 510
Sugar: 10g
Sodium: 580mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 9g
Protein: 36g
Cholesterol: 85mg