This BBQ Chicken Sweet Potato Bowl transformed my hectic weeknight dinners into something I actually look forward to making. I stumbled upon this winning combination last summer when I needed a meal that could satisfy my protein-loving husband and veggie-resistant kids at the same time.
Table of Contents
Ingredients for BBQ Chicken Sweet Potato Bowl
I’ve made this bowl dozens of times, and I’ve learned which ingredients make the biggest difference. My go-to is using medium-sized sweet potatoes because they roast more evenly than larger ones. For the chicken, I prefer breasts for their lean protein, but thighs work beautifully if you want extra juiciness.
- 1 pound boneless skinless chicken breasts (about 2 large breasts)
- 2 medium sweet potatoes (peeled and diced into 1/2-inch cubes) – I recommend choosing firm ones with bright orange flesh
- 2 tablespoons olive oil (divided: 1 tablespoon for sweet potatoes, 1 tablespoon for chicken)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika – My preference is smoked paprika for extra depth
- 1/2 teaspoon garlic powder
- 1/2 cup BBQ sauce (plus more for drizzling) – In my experience, a slightly sweet sauce works best here
Optional Toppings:
- 1 avocado (diced)
- 1/2 cup canned corn (drained)
- 1/2 cup black beans (rinsed and drained)
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons sliced green onions
Step-by-Step Instructions
I recommend starting with the sweet potatoes first since they take the longest to roast. This timing ensures everything finishes around the same time for a hot, fresh meal.
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder until evenly coated. Spread them in a single layer without crowding, which helps them caramelize instead of steam. Roast for 25 to 30 minutes, flipping halfway through when the edges start turning golden brown.
Step 2: While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Pat chicken breasts dry with paper towels and season both sides lightly with salt and pepper. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F on a meat thermometer. The chicken should feel firm and spring back when pressed. Remove from heat and let rest for 5 minutes before slicing or shredding.
Step 3: Cut the chicken into bite-sized pieces or shred it with two forks, then toss it with the warm BBQ sauce in a bowl until every piece is coated with a glossy appearance. The residual heat helps the sauce stick beautifully to the chicken.
Step 4: Divide the roasted sweet potatoes among serving bowls and top with the BBQ chicken. Add your favorite toppings like avocado, corn, black beans, or fresh cilantro. Drizzle with extra BBQ sauce if you want more flavor. For meal prep, let all components cool to room temperature before storing each one separately in airtight containers and assemble throughout the week.
Perfect Pairings for BBQ Chicken Sweet Potato Bowl
This bowl is hearty on its own, but pairing it with the right sides creates a more complete meal experience.
Crispy Garlic Green Beans: Sautéed green beans with garlic add a bright, veggie-forward element that keeps the meal feeling light despite the hearty sweet potatoes. They bring a nice color contrast to the plate too.
Simple Side Salad: Mixed greens with a light vinaigrette add freshness and help balance the richer elements of the bowl. I often use this option when I want to increase the vegetable content without much effort.
Creamy Coleslaw: The cool, crunchy texture of coleslaw cuts through the rich BBQ sauce and adds refreshing contrast. I love how the tangy dressing balances the sweetness of the potatoes.
Cornbread Muffins: These bring a comforting, slightly sweet element that soaks up extra BBQ sauce beautifully. They’re perfect for making this feel like a true Southern-inspired dinner.
Roasted Brussels Sprouts: Their slightly bitter, caramelized flavor provides an interesting contrast to the sweet potatoes and smoky chicken. They’re especially great during fall and winter months.
Keeping It Fresh: Storage Tips
Store the BBQ chicken, roasted sweet potatoes, and toppings separately in airtight containers in the refrigerator for up to 4 days. This keeps everything at its best texture and prevents the sweet potatoes from getting soggy.
To reheat, warm the chicken and sweet potatoes separately in the microwave for 1 to 2 minutes or in a skillet over medium heat until heated through. I recommend adding fresh toppings after reheating for the best flavor and texture.
This bowl freezes beautifully for up to 3 months when you store components separately. Skip the fresh toppings when freezing and add them after reheating. You can also swap the protein for BBQ tofu or chickpeas to make it plant-based, or add cooked cilantro lime rice or brown rice to make it even heartier.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and have more flavor. Just adjust the cooking time slightly as thighs may take an extra minute or two per side to reach 165°F.
What’s the best way to dice sweet potatoes evenly?
Cut them into uniform 1/2-inch cubes for even roasting. Smaller pieces cook faster but can dry out, while larger chunks take longer and may not caramelize as nicely.
Can I make this ahead for meal prep?
Yes! This recipe is perfect for meal prep. Store all components separately and assemble fresh bowls throughout the week. The flavors actually develop beautifully over a day or two in the fridge.
BBQ Chicken Sweet Potato Bowl
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder until evenly coated. Spread them out on the baking sheet in a single layer without crowding. Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized with golden brown edges.
- While sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Pat chicken breasts dry with paper towels and season both sides lightly with salt and pepper. Cook for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Slice or shred the chicken into bite-sized pieces, then toss it with warm BBQ sauce in a bowl until fully coated with a glossy appearance.
- Divide the roasted sweet potatoes among bowls. Top with BBQ chicken and any optional toppings like avocado slices, corn, black beans, red onion, cilantro, cheese, or green onions. Drizzle with extra BBQ sauce if desired.
- For meal prep: Let all components cool to room temperature, then store each one separately in airtight containers in the refrigerator for up to 4 days. Assemble fresh bowls throughout the week.
Notes
