BBQ Chicken Sweet Potato Bowl

This BBQ chicken sweet potato bowl has become my go-to recipe for busy weeknights when I want something nutritious but packed with flavor. The combination of smoky-sweet BBQ chicken and caramelized sweet potatoes creates a perfect balance that satisfies every time.

I created this recipe during a health kick when I was tired of boring salads. My family immediately requested it become part of our regular rotation, and it's now our favorite way to use leftover chicken.

Ingredients

• For the BBQ Chicken:
• Boneless skinless chicken breasts: Provide lean protein and take on flavors beautifully
• Olive oil: Helps the spices adhere and promotes browning
• Smoked paprika: Adds that authentic BBQ flavor without grilling
• Garlic powder and onion powder: Create depth without chopping
• Chili powder: Brings mild heat that complements the sweet BBQ sauce
• BBQ sauce: Adds sticky sweetness – look for one without high fructose corn syrup
• For the Roasted Sweet Potatoes:
• Sweet potatoes: Offer natural sweetness and nutritional value – choose firm ones with unblemished skin
• Olive oil: Helps achieve that perfect exterior crispness
• Ground cumin: Adds earthy warmth that pairs perfectly with sweet potatoes
• Paprika: Provides beautiful color and subtle flavor
• For the Bowl Assembly:
• Quinoa or brown rice: Creates a hearty base and adds extra protein
• Corn kernels: Add pops of sweetness and texture
• Red bell pepper: Brings vibrant color and vitamin C
• Avocado: Provides creamy richness and healthy fats
• Fresh cilantro: Brightens everything with herbal freshness

How To Make BBQ Chicken Sweet Potato Bowls

Prepare the Chicken:

Season the chicken breasts thoroughly with olive oil and all spices ensuring even coverage. Cook in a preheated pan until golden brown about 5-6 minutes per side depending on thickness. The key is applying the BBQ sauce only in the final minute of cooking this prevents burning while still allowing for delicious caramelization. Let the chicken rest before slicing to keep all juices inside.

Roast the Sweet Potatoes:

Cut sweet potatoes into evenly sized cubes about 3/4 inch for perfect cooking. Toss thoroughly with seasonings ensuring each piece is coated. Arrange them with space between pieces on the baking sheet this allows for proper air circulation and prevents steaming. The potatoes are done when they have caramelized edges but remain tender inside.

Assemble Your Bowls:

Start with a warm base of quinoa or rice about 1/4 cup per bowl. Arrange components in sections rather than mixing for visual appeal. Place the sliced chicken last as the star of the dish. The drizzle of extra BBQ sauce should be done right before serving for maximum flavor impact.

The sweet potatoes are truly the secret star of this dish. I discovered that roasting them at a slightly higher temperature gives that perfect contrast between the caramelized exterior and creamy interior. My daughter, who normally avoids vegetables, now requests extra sweet potatoes whenever I make these bowls.

Storage Tips

These bowls store beautifully in the refrigerator for up to 4 days. I recommend keeping the avocado separate and adding it fresh when serving to prevent browning. Store components in glass containers with tight-fitting lids for best results. When reheating, sprinkle a few drops of water over the chicken before microwaving to prevent it from drying out. The sweet potatoes will soften slightly but maintain their delicious flavor.

Customization Options

This recipe welcomes endless variations. For a vegetarian version, replace chicken with black beans or chickpeas tossed in BBQ spices. If you prefer more heat, add diced jalapeños or a sprinkle of red pepper flakes. Sweet potato skeptics can substitute regular potatoes or even cauliflower for a lower-carb option. For added freshness, top with a simple slaw of shredded cabbage dressed with lime juice. During summer months, I often use grilled corn cut straight from the cob for an extra layer of smoky flavor.

Make-Ahead Tips

Prepare components separately up to 3 days in advance for quick assembly. The chicken and sweet potatoes can be cooked and refrigerated, then briefly reheated before serving. Cook a double batch of the protein component to use in different meals throughout the week. The spice mixture for the chicken can be prepared in larger quantities and stored in an airtight container for future use, saving valuable prep time on busy days.

Recipe FAQs

→ How can I make the chicken more flavorful?

Marinate the chicken for at least 30 minutes prior to cooking using olive oil, paprika, garlic, onion powder, chili powder, and BBQ sauce for deeper flavor.

→ Can I prepare the sweet potatoes in advance?

Yes, you can roast the sweet potatoes ahead of time and reheat them in the oven or microwave before assembling the bowls.

→ What are some variations for the base grain?

Instead of quinoa or brown rice, try using farro, couscous, or even cauliflower rice for a low-carb option.

→ What other toppings can I add?

You can include shredded cheese, black beans, salsa, or crushed tortilla chips to add variety and extra texture.

→ Is this dish suitable for meal prep?

Yes, this bowl is great for meal prepping. Store components separately and assemble just before eating to keep ingredients fresh.