A vibrant and satisfying meal, the BBQ Chicken Sweet Potato Bowl combines tender, smoky chicken with roasted sweet potatoes and crisp vegetables. Drizzled with tangy barbecue sauce and finished with fresh herbs and a squeeze of lime, this bowl delivers a perfect balance of sweet, savory, and spicy flavors in every bite.

Why You’ll Love This Recipe

This recipe is ideal for anyone seeking a nutritious yet indulgent dish. Sweet potatoes provide complex carbohydrates and fiber, while lean chicken offers high-quality protein. The bright toppings—such as avocado, corn, and red onion—add both texture and color, making this bowl as visually appealing as it is delicious. Moreover, it is easily customizable to suit different taste preferences or dietary needs, and it comes together with minimal hands-on time.

ingredients

2 large sweet potatoes, peeled and diced into ½-inch cubes
1 lb (450 g) boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
½ cup barbecue sauce (store-bought or homemade)
1 cup cooked black beans, rinsed and drained
1 cup canned corn kernels, drained
1 small red onion, thinly sliced
1 avocado, diced
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

Preheat and prepare sweet potatoes. Preheat your oven to 425 °F (220 °C). In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, half of the smoked paprika, half of the garlic powder, and a pinch of salt and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and lightly caramelized, flipping once halfway through.
Season and cook chicken. While the sweet potatoes roast, pat the chicken breasts dry and rub them with the remaining olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Heat a skillet over medium-high heat and add the chicken. Cook for 5–6 minutes per side, or until an internal thermometer reads 165 °F (74 °C). Brush the cooked chicken with barbecue sauce, then remove from heat and let rest for 5 minutes before slicing into strips.
Assemble the bowls. Divide the roasted sweet potatoes among four bowls. Top each portion with sliced BBQ chicken, black beans, corn, red onion, and diced avocado. Drizzle additional barbecue sauce over the bowls as desired.
Garnish and serve. Sprinkle chopped cilantro over each bowl and serve with lime wedges on the side for squeezing.

Servings and timing

Servings: 4 bowls
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Vegetarian: Substitute grilled tofu or tempeh for the chicken, and use a vegetarian-friendly barbecue sauce.
Spicy: Add sliced jalapeños or a dash of hot sauce to the chicken marinade.
Creamy twist: Top with a dollop of Greek yogurt or sour cream mixed with chopped chives.
Grain bowl: Swap sweet potatoes for cooked quinoa or brown rice for a more grain-focused meal.

storage/reheating

Storage: Transfer cooled components into airtight containers. Store in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave for 2–3 minutes, stirring halfway through, or until heated through. Alternatively, reheat in a preheated oven at 350 °F (175 °C) for 10–12 minutes. Add fresh toppings and a squeeze of lime after reheating for optimal texture.

FAQs

What can I use instead of sweet potatoes?

You may substitute butternut squash or regular potatoes cut into small cubes. Adjust roasting time as needed to ensure tender results.

Can I make this recipe gluten-free?

Yes. Ensure that the barbecue sauce and any additional sauces you use are labeled gluten-free.

How do I store leftovers to maintain texture?

Store the roasted sweet potatoes and chicken separately from the fresh toppings and avocado. Combine just before serving to preserve freshness.

Is this recipe freezer-friendly?

The roasted sweet potatoes and cooked chicken freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat as directed.

Can I prep ingredients ahead of time?

Absolutely. Roast the sweet potatoes and cook the chicken up to 2 days in advance. Store separately in the refrigerator and assemble when ready to eat.

How do I make homemade barbecue sauce?

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and a pinch of cayenne. Simmer for 10–15 minutes until thickened.

What other protein options work well?

Grilled shrimp, pulled pork, or sliced skirt steak can be excellent alternatives to chicken.

How can I make this recipe dairy-free?

Simply omit any dairy-based toppings such as yogurt or sour cream and ensure your barbecue sauce is free of dairy ingredients.

Can I add more vegetables to the bowl?

Yes. Roasted bell peppers, zucchini, or a handful of baby spinach make great additions.

What is the best way to reheat without a microwave?

Use a 350 °F (175 °C) oven or toaster oven for 10–12 minutes, covering the bowl loosely with foil to retain moisture.

Conclusion

The BBQ Chicken Sweet Potato Bowl is a versatile and flavorful meal that suits weeknight dinners and meal-prep routines alike. Combining sweet roasted vegetables, protein-packed chicken, and vibrant toppings, it offers both nutrition and satisfaction in every serving. Enjoy experimenting with different variations and make this dish your own signature bowl.