BBQ Chicken and Roasted Sweet Potato Bowls

Some dinners just get you. You know the kind—bold flavors, comforting textures, and easy cleanup. Enter: BBQ Chicken and Roasted Sweet Potato Bowls. It’s like your favorite summer cookout met a cozy grain bowl and they decided to be best friends forever.

This recipe is a lifesaver for anyone juggling work, kids, or just the classic “what’s for dinner?” dilemma at 6 p.m. It’s hearty, healthy-ish, and customizable—basically the answer to your midweek mealtime prayers.

Why You’ll Love These BBQ Chicken and Roasted Sweet Potato Bowls

Let’s be honest—some recipes promise a lot and deliver meh. Not this one. Here’s why this meal is going to be your new obsession:

• Big, bold flavor: That BBQ chicken brings smoky, tangy vibes with just a hint of heat.
• Naturally nutritious: Between the sweet potatoes, avocado, and quinoa, you’re feeding your body and your cravings.
• Build-your-own style: Everyone can layer their bowl the way they like. (Picky eater at home? They’ll love that control!)
• Meal-prep friendly: Double it and eat like a queen all week.

What You’ll Need to Make It Happen

For the BBQ Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• Salt & pepper to taste
• ½ cup BBQ sauce (use your go-to favorite—sweet, spicy, smoky, you do you)

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled & diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt & pepper to taste

For the Bowl Assembly:

• 1 cup cooked quinoa or brown rice
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 avocado, sliced
• Fresh cilantro for garnish
• Extra BBQ sauce for drizzling (don’t skip this!)

Step-by-Step: To Master BBQ Chicken and Roasted Sweet Potato Bowls

1. Make That BBQ Chicken

• Preheat your oven to 400°F.
• Rub your chicken breasts with olive oil and all those warm spices (paprika, garlic powder, chili powder… you know, the flavor makers).
• Grill or sear the chicken in a pan over medium heat, 5–6 minutes per side. It should be golden and just cooked through.
• In the last minute of cooking, brush each piece with BBQ sauce and let it caramelize. (That sticky-sweet glaze? Yes, please.)
• Let the chicken rest a few minutes—this helps keep it juicy! Then slice it into strips.

2. Roast the Sweet Potatoes

• Toss those diced beauties in olive oil, cumin, paprika, salt, and pepper.
• Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway. You’re going for tender insides and slightly crisp edges.

3. Assemble the Bowls

• In each bowl, lay down your base of quinoa or brown rice.
• Add your roasted sweet potatoes, corn, red bell pepper, and creamy avocado slices.
• Top with those juicy BBQ chicken strips.
• Drizzle with more BBQ sauce (go wild) and sprinkle on fresh cilantro for that fresh finish.

Quick Cooking Tips (a.k.a. Aneta’s Chicken Wisdom)

• No quinoa? No problem. Use couscous, farro, or even cauliflower rice if you’re low-carb-ing it.
• BBQ sauce hack: Mix two different kinds together (like sweet + spicy) for extra dimension.
• Time saver: Roast the sweet potatoes and cook the grain ahead of time, then assemble when ready.

This BBQ Chicken and Roasted Sweet Potato Bowls became my family’s Sunday meal prep staple after my youngest declared, “Mom, this tastes like a cookout in a bowl!” Kids, man. Honest—and not wrong.

FAQs About BBQ Chicken and Roasted Sweet Potato Bowls

Concluion

So there you have it. These BBQ Chicken and Roasted Sweet Potato Bowls are proof that healthy meals don’t have to be boring—or complicated. Whether you’re cooking for one, feeding your whole crew, or just trying to meal prep with style, this bowl’s got your back.

And hey, if your kitchen ends up smelling like a smoky summer barbecue by the time you’re done? That’s just the magic of chicken working its charm. 💫

Let me know if you give it a try—I love seeing your delicious creations!

More Chicken Bowl Recipes You’ll Absolutely Love

If you found yourself falling for these BBQ Chicken and Roasted Sweet Potato Bowls, just wait until you dive into these flavor-packed creations from the Chicken Magic kitchen. Whether you’re looking for more smoky BBQ vibes, bright and bold flavors, or something with a little global flair, here are a few must-try recipes that perfectly complement tonight’s meal:

1. Sheet Pan BBQ Chicken Nachos – Craving that sweet and smoky BBQ flavor with a crunch? These nachos are the ultimate game-day snack or casual dinner fix.
2. Chipotle Chicken Bowl with Black Beans and Corn – If you loved the layered flavors in your sweet potato bowl, this spicy chipotle version with creamy sauce is the next-level upgrade.
3. Grilled California Avocado Chicken – Featuring creamy avocado (like our bowl!), this dish is sunshine on a plate with grilled perfection in every bite.
4. Cava Honey Harissa Chicken Bowls – Sweet heat lovers, this one’s for you. Inspired by Mediterranean flair, this bowl hits all the right notes—spicy, sweet, and tangy.

Add these to your weekly rotation and keep your kitchen exciting, flavorful, and always full of chicken magic!

BBQ Chicken and Roasted Sweet Potato Bowls

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• Author: Aneta
• Total Time: 45 mins
• Yield: 4 servings 1x

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Description

These BBQ Chicken and Roasted Sweet Potato Bowls are a delicious, balanced meal featuring smoky grilled chicken, caramelized sweet potatoes, fresh veggies, and a drizzle of tangy BBQ sauce. Perfect for meal prep or a weeknight dinner the whole family will love.

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Ingredients

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For the BBQ Chicken:

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• Salt and pepper to taste

• ½ cup BBQ sauce (your favorite brand)

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• Salt and pepper to taste

For the Bowl Assembly:

• 1 cup cooked quinoa or brown rice

• 1 cup corn kernels (fresh or frozen)

• 1 red bell pepper, diced

• 1 avocado, sliced

• Fresh cilantro for garnish

• Extra BBQ sauce for drizzling

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Instructions

1. Preheat oven to 400°F (200°C).

2. Season the chicken: Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.

3. Cook the chicken: Grill or sear over medium heat for 5–6 minutes per side, until golden and cooked through. In the last minute, brush with BBQ sauce to caramelize.

4. Rest and slice: Remove from heat and let rest for 5 minutes before slicing.

5. Roast sweet potatoes: Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.

6. Assemble bowls: In each bowl, add quinoa or brown rice. Top with roasted sweet potatoes, corn, diced red bell pepper, and sliced avocado.

7. Add chicken and garnish: Place sliced chicken on top. Drizzle with extra BBQ sauce and sprinkle with fresh cilantro. Serve immediately.

Notes

You can substitute quinoa with couscous, farro, or cauliflower rice.
Leftover grilled or rotisserie chicken works well in this recipe.
Make it vegetarian by swapping the chicken with grilled tofu or chickpeas.
Store components separately in airtight containers for up to 4 days.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main course
• Method: Roasting / Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 8 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 7 g
• Protein: 35 g
• Cholesterol: 85 mg