Name: Irresistible Bbq Chicken & Roasted Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 large sweet potatoes, peeled and diced; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper, to taste; 1/2 cup BBQ sauce (store-bought or homemade); 2 cups cooked brown rice or quinoa; 2 cups baby spinach or mixed greens; 1 avocado, sliced; 1/4 cup red onion, thinly sliced; Fresh cilantro for garnish (optional)

There’s something undeniably comforting about the smoky scent of BBQ chicken mingling with the caramelized sweetness of roasted sweet potatoes. This colorful, flavor-packed bowl brings together all the best elements of a hearty yet wholesome meal—without requiring hours in the kitchen.

I first created these BBQ Chicken & Roasted Sweet Potato Bowls on a Sunday night, trying to prep something healthy yet indulgent for the busy week ahead. One bite in, and I knew this wasn’t just another meal prep recipe—it was a weeknight winner that hits all the right notes.

The best part? It’s quick, nourishing, customizable, and downright delicious. Let's dive into why this recipe deserves a spot in your regular rotation.

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

Get ready to meet your new favorite dinner bowl. This recipe is everything you want in a weeknight meal—easy, satisfying, and packed with flavor.

It’s quick and easy to prep. With a little multitasking, you can have the chicken sizzling while the sweet potatoes roast in the oven. Most of the work is hands-off, making it perfect for those evenings when energy is low but expectations are high.

It’s healthy, yet comforting. Sweet potatoes bring fiber, vitamins, and natural sweetness, while grilled BBQ chicken adds lean protein and smoky depth. Add in some greens and a drizzle of creamy dressing, and you've got a bowl that feels indulgent without the guilt.

Great for meal prep. These bowls keep beautifully in the fridge and reheat like a dream. I love prepping a batch on Sunday and mixing and matching the components throughout the week.

Completely customizable. Use what you have on hand—swap the protein, switch up the grains, or add toppings like avocado, pickled onions, or shredded cheese. It’s one of those base recipes that adapts to your fridge and your cravings.

Once you try this combo, don’t be surprised if it becomes your go-to dinner all year round.

Ingredient Notes

This recipe shines thanks to its balance of flavors and textures. Let’s take a closer look at the star players.

Sweet potatoes are the heart of this bowl. When roasted, they caramelize and soften, creating a slightly crispy edge with a buttery center. Tossed with olive oil, salt, pepper, and a sprinkle of smoked paprika, they bring warmth and richness to every bite.

Boneless, skinless chicken breasts or thighs are ideal for soaking up your favorite BBQ sauce. I personally prefer thighs for their juiciness and flavor, but breasts work well too. Just be sure not to overcook them—they’re best when still moist and tender.

BBQ sauce is where the magic happens. Use your favorite store-bought variety or go homemade if you’re feeling ambitious. I like a smoky-sweet sauce with a hint of tang, which pairs beautifully with the earthiness of the sweet potatoes.

Greens and grains add balance and texture. A base of baby spinach or arugula gives freshness, while cooked quinoa, rice, or even cauliflower rice makes the bowls more filling. You can mix and match depending on what you have in your pantry.

Toppings and dressings are where you can have fun. A drizzle of ranch or a dollop of Greek yogurt adds creaminess, while toppings like sliced avocado, scallions, shredded cheese, or crunchy slaw give the bowls extra dimension.

To bring it all together, you’ll need a large sheet pan for roasting and a skillet or grill pan to cook the chicken. If you’re meal prepping, having a few airtight glass containers on hand will make portioning a breeze.

How to Make This BBQ Chicken & Roasted Sweet Potato Bowls Recipe

Making these bowls is straightforward and stress-free, even for beginner cooks. Here’s how to bring it all together.

Start by preheating your oven to 425°F (220°C). While that warms up, peel and dice your sweet potatoes into evenly sized cubes. Toss them with olive oil, salt, pepper, and a touch of smoked paprika, then spread them out on a lined baking sheet. Roast for about 25–30 minutes, flipping halfway through, until they’re tender and golden on the edges.

While the sweet potatoes roast, prepare your chicken. Season both sides with salt, pepper, and garlic powder. Heat a cast iron skillet or grill pan over medium-high heat and add a little olive oil. Sear the chicken on both sides until nearly cooked through—about 4-5 minutes per side depending on thickness.

Once the chicken is mostly cooked, brush it generously with your favorite BBQ sauce, then reduce the heat slightly and continue cooking until the sauce is caramelized and sticky, and the chicken is cooked to 165°F internally. Let it rest for a few minutes before slicing into strips.

While everything finishes up, prepare your bowl base. I love layering a handful of baby spinach or arugula with a scoop of cooked quinoa or brown rice. You could also serve everything over a salad or skip the grains entirely for a lower-carb version.

Assemble the bowls by topping the greens and grains with roasted sweet potatoes, sliced BBQ chicken, and any toppings you like—avocado, chopped scallions, shredded cheese, or a drizzle of ranch or extra BBQ sauce all work beautifully.

From start to finish, the whole process takes about 40 minutes. Once assembled, you’ll have a vibrant, hearty, and incredibly satisfying meal ready to enjoy.

Storage Options

These bowls are meal prep gold. Store each component separately or build the bowls ahead of time for easy grab-and-go lunches or dinners.

Refrigerator: Once cooled, store roasted sweet potatoes and chicken in separate airtight containers in the fridge for up to 4 days. Greens and toppings like avocado or ranch are best added fresh just before serving.

Freezer: While the greens won’t freeze well, the chicken and roasted sweet potatoes can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: To reheat, microwave the sweet potatoes and chicken until warmed through, about 1–2 minutes. If you're using the oven, place them on a baking sheet at 350°F for about 10–15 minutes. Add fresh greens and toppings after reheating.

This makes it easy to enjoy a hot, nourishing bowl even on your busiest days.

Variations and Substitutions

One of the things I love most about this dish is how adaptable it is. Here are some fun ways to switch things up.

Try a different protein. Don’t have chicken? Swap in grilled steak, pulled pork, crispy tofu, or even shrimp. Each brings its own flavor twist and works beautifully with BBQ sauce.

Switch up the BBQ sauce. From sweet and smoky to tangy and spicy, the flavor of your BBQ sauce sets the tone for the dish. You can even try a honey mustard or chipotle-lime version for something different.

Add crunch. For texture lovers, sprinkle on some roasted chickpeas, crispy onions, or chopped nuts. These add a satisfying bite and elevate the bowls even more.

Make it vegetarian. Skip the meat entirely and go with BBQ-roasted chickpeas or tofu. The sweet potatoes still carry the dish with their earthy richness.

Play with grains. No quinoa? No problem. Farro, couscous, rice, or even mashed cauliflower are all great options depending on your mood and what’s in the pantry.

The beauty of these bowls is that they’re meant to be played with. Don’t be afraid to make them your own—and who knows, you might just discover a new favorite combo.