Can I make this vegetarian?

Totally! Swap the chicken for grilled tofu, black beans, or even roasted chickpeas with the same seasoning.

Can I use leftover rotisserie chicken?

Absolutely. Shred it up, toss it in BBQ sauce, warm it in a pan, and skip straight to the bowl-building.

What’s the best way to store leftovers?

Keep everything in separate containers (chicken, sweet potatoes, grain, and veggies). That way, you can reheat what needs reheating without making the avocado sad.

Frozen or fresh corn?

Either! Just make sure frozen corn is thawed before tossing it into the bowl. A quick sauté in olive oil works wonders, too

BBQ Chicken and Roasted Sweet Potato Bowls

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.

Ingredients

Scale

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

Preheat oven to 400°F (200°C).
Season the chicken: Rub chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
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.
Rest and slice: Remove from heat and let rest for 5 minutes before slicing.
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.
Assemble bowls: In each bowl, add quinoa or brown rice. Top with roasted sweet potatoes, corn, diced red bell pepper, and sliced avocado.
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