I present a hearty, wholesome BBQ Chicken Sweet Potato Bowl—combining smoky barbecue-coated chicken, caramelized roasted sweet potato cubes, and a medley of vibrant toppings. It’s a comfort meal that’s both quick to prepare and full of flavor.
Why I’ll Love This Recipe
I adore how the natural sweetness of the roasted sweet potatoes harmonizes with the savory smoke of the BBQ chicken. It’s nutrient-dense, packed with lean protein and fiber, and so easy to meal prep or customize to my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound boneless skinless chicken breasts (about 2 large breasts)
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2 medium sweet potatoes, peeled and diced into ½-inch cubes
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2 tablespoons olive oil, divided use
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon garlic powder
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½ cup BBQ sauce, plus extra for drizzling (optional)
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Optional toppings:
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Avocado, diced
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½ cup canned corn, drained
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½ cup black beans, rinsed and drained
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¼ cup diced red onion
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2 tablespoons chopped fresh cilantro
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¼ cup shredded cheese (cheddar or Monterey Jack)
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2 tablespoons sliced green onions
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Directions
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I preheat the oven to 400 °F (200 °C).
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I toss the diced sweet potatoes with half the olive oil, salt, pepper, paprika, and garlic powder, then roast them on a baking sheet in a single layer for 25–30 minutes—flipping halfway—until tender and caramelized.
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Meanwhile, I season the chicken lightly with salt and pepper. In a skillet over medium heat, I cook the chicken for 6–7 minutes per side until it reaches an internal temperature of 165 °F (74 °C). Once rested, I slice or shred it and toss it with BBQ sauce.
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To assemble, I divide the roasted sweet potatoes among bowls, top with the BBQ chicken, then add any optional toppings like avocado, corn, or black beans, finishing with an extra drizzle of BBQ sauce if I like.
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For optimal texture when prepping ahead, I store each component separately in airtight containers and assemble when ready to eat.
Servings and timing
I get 4 servings from this recipe.
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Prep time: 10 minutes
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Cook time: 30 minutes
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Total time: 40 minutes
Variations
I enjoy mixing it up by:
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Swapping chicken breasts for thighs or even BBQ tofu or chickpeas for a plant-based twist.
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Adding grains like brown rice or quinoa for a more filling bowl.
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Switching up the BBQ sauce—spicy, honey-sweet, or smoky—for different flavor profiles.
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Including fresh veggies like shredded cabbage, pickled onions, or diced tomatoes for added crunch and color.
storage/reheating
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I keep sweet potatoes, chicken, and toppings stored separately in airtight containers—this keeps textures perfect for up to 4 days.
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When reheating, I gently warm the chicken and potatoes in the microwave or skillet, avoiding over-drying. Then I assemble with fresh toppings.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can—chicken thighs often stay juicier. I just adjust the cooking time depending on thickness.
Is this recipe good for meal prep?
Absolutely. I store components separately and assemble when I’m ready—they’ll stay fresh for up to 4 days.
Can I roast the chicken instead of cooking it on the stovetop?
Yes—I can bake chicken at 400 °F (200 °C) for 20–25 minutes until cooked through, then shred and toss in BBQ sauce.
What should I do if I want a plant-based version?
I replace the chicken with BBQ-glazed tofu or chickpeas—just adjust cooking as needed, and it’s still delicious and satisfying.
What sides would complement this bowl well?
I find that a simple green salad, some whole-grain bread, or a light coleslaw pairs beautifully—just something fresh to balance the richness of the bowl.
Conclusion
I love this BBQ Chicken Sweet Potato Bowl for how flavor-packed, flexible, and fuss-free it is. Whether I’m feeding family on a busy weeknight, meal-prepping for work, or just craving a homey, wholesome meal, it delivers every time.
