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Delicious BBQ chicken sweet potato bowl, a featured image showcasing an easy and healthy recipe.
Lady Maria

BBQ Chicken Sweet Potato Bowls

These BBQ Chicken Sweet Potato Bowls are the ultimate comfort food: healthy, satisfying, and incredibly easy to make. Featuring roasted sweet potatoes, tender BBQ chicken, and a variety of fresh toppings, this customizable recipe is perfect for busy weeknights or meal prepping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 1.5 pounds total
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon optional
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup BBQ sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup corn fresh, frozen, or canned
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup shredded cheddar cheese optional
  • Pickled onions optional
  • Hot sauce optional

Equipment

  • Oven
  • baking sheet
  • Large bowl
  • Cutting board
  • knife
  • Skillet or Dutch oven (optional, for chicken)
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the sweet potatoes. You can peel them if you prefer, but leaving the skin on is recommended for extra nutrients. Dice them into 1-inch cubes.
  3. In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cinnamon (if using). Make sure they're evenly coated.
  4. Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through for even cooking. They should be easily pierced with a fork.
  5. While the sweet potatoes are roasting, prepare the chicken. Choose one of the following methods:
  6. Oven-Baked: Preheat your oven to 375°F (190°C). Season the chicken breasts or thighs with 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Bake for 20-25 minutes, or until cooked through. Shred or dice the chicken and toss with BBQ sauce.
  7. Pan-Seared: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts or thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear for 5-7 minutes per side, or until cooked through. Shred or dice the chicken and toss with BBQ sauce.
  8. Slow Cooker: Alternatively, cook the chicken in a slow cooker with BBQ sauce on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
  9. Once the chicken is cooked, shred or dice it and toss it generously with your favorite BBQ sauce.
  10. Divide the roasted sweet potatoes evenly between bowls.
  11. Top with the BBQ chicken, black beans, corn, red onion, cilantro, and avocado.
  12. Drizzle with Greek yogurt or sour cream, and add any other toppings you desire, such as shredded cheddar cheese, pickled onions, or a dash of hot sauce.
  13. Serve immediately and enjoy!

Notes

For best results, don't overcrowd the baking sheet when roasting the sweet potatoes. Use a high-quality BBQ sauce for optimal flavor. Taste and adjust the seasoning of the sweet potatoes and chicken before assembling the bowls. Feel free to experiment with different toppings to customize the bowls to your preferences. For meal prep, store the components separately to prevent sogginess. Roasted sweet potatoes and cooked BBQ chicken can be stored in the refrigerator for up to 4 days. To spice it up, add a pinch of cayenne pepper or a drizzle of hot sauce. For a vegetarian option, substitute the chicken with grilled halloumi cheese, chickpeas, or lentils.