Bbq Chicken & Roasted Sweet Potato Bowls Recipe

There's something irresistible about the smoky-sweet scent of BBQ chicken sizzling in a hot skillet. Paired with the caramelized edges of roasted sweet potatoes and a creamy drizzle of ranch or avocado sauce, these BBQ Chicken & Roasted Sweet Potato Bowls hit every satisfying note.

this Recipe

I first threw this meal together after a weekend barbecue left us with leftover grilled chicken and a single sweet potato rolling around the produce drawer. A little improvising turned it into one of our favorite weeknight staples. It’s hearty, wholesome, and loaded with flavor.

Even better? It’s a breeze to prep and totally customizable for picky eaters or whatever's in your fridge. Let’s dive in.

Why You'll Love This BBQ Chicken & Roasted Sweet Potato Bowls

If you're looking for a nourishing meal that feels indulgent but is actually quite balanced, this is it. These bowls are easy to make, packed with flavor, and a hit with kids and adults alike.

First off, this recipe is a weeknight lifesaver. The sweet potatoes roast in about 25 minutes, giving you plenty of time to prep the other ingredients. With a little multitasking, the whole dish comes together in around 30 minutes.

It’s also budget-friendly. Using pantry staples like BBQ sauce, canned corn, and black beans keeps costs low without skimping on taste. You can make a generous batch to feed the family or prep for a few days of lunches.

Plus, this dish is incredibly versatile. Swap in cauliflower rice for a low-carb option, or top it with shredded cheese, Greek yogurt, or a fried egg. The bowl format makes it easy to customize for individual preferences.

And let’s not forget the flavor payoff. Between the smoky BBQ chicken, creamy sauce, sweet and savory roasted sweet potatoes, and a little crunch from toppings like red onion or slaw, every bite is layered and satisfying.

Once you try it, you’ll want to add this recipe into your weekly rotation.

Ingredients Notes

The beauty of this bowl lies in its humble, nutritious ingredients. Each one brings texture and flavor to the party.

Sweet potatoes are the heart of this dish. When roasted, they turn tender inside with lightly crisp edges. I like to cube them into ½-inch pieces so they cook quickly and evenly. A light toss in olive oil, salt, pepper, and a pinch of paprika adds a touch of warmth.

Chicken is your main protein here. You can use grilled chicken breast, shredded rotisserie, or pan-seared thighs. For maximum flavor, toss the cooked chicken with your favorite BBQ sauce just before serving. I’m partial to a smoky hickory-style BBQ, but a sweet honey-based one is also fantastic.

Black beans and corn add color, texture, and fiber. I use canned versions to save time. Just drain and rinse the beans, and warm both in a skillet or microwave. Fresh corn cut off the cob works beautifully in summer months.

The sauce is your flavor finisher. Whether it’s a drizzle of ranch, a tangy yogurt-based dressing, or a mashed avocado-lime sauce, that creamy contrast ties everything together. Don’t skip it!

You won’t need any special equipment beyond a sheet pan for roasting and a skillet for heating up the chicken. A sharp knife and cutting board will be your most-used tools.

How To Make This BBQ Chicken & Roasted Sweet Potato Bowls

Putting these bowls together is simple and stress-free, even on your busiest nights. Here's how it comes together:

Start by preheating your oven to 425°F. While that heats up, peel and cube your sweet potatoes. Toss them in olive oil, salt, pepper, and paprika, then spread them out on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway through until golden and tender.

While the potatoes roast, prep your protein. If you're using raw chicken, dice it and cook in a hot skillet with a little oil until browned and cooked through. If you’re using leftovers or rotisserie, just shred and warm it up in a skillet with your BBQ sauce of choice.

Now it’s time to prep your bowl fillers. Drain and rinse a can of black beans and corn. These can be heated gently on the stovetop or microwaved just until warm. Slice any additional toppings you want, like red onion, avocado, or jalapeños.

Assemble your bowls: Start with a base of sweet potatoes, then pile on the BBQ chicken, black beans, corn, and any fresh veggies. Finish with a drizzle of your chosen sauce. I love a dollop of ranch and a few sprigs of cilantro for brightness.

From start to finish, you’re looking at about 30-35 minutes. It’s a satisfying, filling meal that feels like a treat but is packed with nourishing ingredients.

Storage Options

These bowls make excellent leftovers and are great for meal prep. Store the components separately in airtight containers for up to 4 days in the refrigerator. This keeps everything fresh and prevents the sweet potatoes from getting soggy.

If you’re planning to reheat, the microwave works perfectly. Place the sweet potatoes, beans, corn, and chicken in a bowl and microwave until hot, about 2-3 minutes. Then top with any fresh ingredients and sauces right before serving.

You can also freeze the roasted sweet potatoes and chicken in individual portions for up to 2 months. Just thaw in the fridge overnight and reheat as needed. I don’t recommend freezing the beans and corn, as they can get mushy.

Variations and Substitutions

One of the best things about these BBQ Chicken & Roasted Sweet Potato Bowls is how adaptable they are. Here are a few ways to mix things up:

Swap the chicken for pulled pork, tofu, or tempeh for a vegetarian or plant-based option. Just make sure to toss your alternative protein in BBQ sauce for that classic flavor.

Use a base of rice or quinoa instead of sweet potatoes. This makes for a heartier bowl and works especially well if you’re cooking for a crowd with different tastes.

Add some greens like shredded romaine, arugula, or spinach for a fresh crunch. You can even make a BBQ chicken salad version by skipping the potatoes entirely.

Try different sauces to switch up the flavor profile. A chipotle mayo, cilantro-lime crema, or spicy buffalo ranch all taste amazing and bring a different vibe to the bowl.

Don’t be afraid to get creative with toppings. Crushed tortilla chips, pickled onions, sliced radishes, or a sprinkle of cheese all add something fun.

Once you’ve made these once or twice, you’ll start to dream up your own twists. That’s the magic of a good bowl recipe – endlessly adaptable and always satisfying.

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