If you are looking for a vibrant, satisfying dish that perfectly balances smoky, sweet, and fresh flavors, this BBQ Chicken Sweet Potato Bowls Recipe is going to become your new go-to favorite. It’s an inviting meal that brings together tender BBQ-coated chicken, naturally sweet roasted sweet potatoes, and a colorful array of toppings that create an explosion of taste and texture in every bite. Whether you’re craving a wholesome lunch or a comforting dinner, these bowls are simple to prepare and sure to impress anyone lucky enough to dig in.
Ingredients You’ll Need
This BBQ Chicken Sweet Potato Bowls Recipe relies on straightforward ingredients that each play an essential role. From the hearty sweet potatoes to the smoky spices on the chicken, every component contributes to a satisfying and colorful plate full of flavor and nutrition.
- 2 large sweet potatoes: The naturally sweet and tender base of the bowl that soaks up the BBQ flavors beautifully.
- 1 tablespoon olive oil: Used to coat the sweet potatoes, helping them roast to perfection with a crisp skin.
- 1/2 teaspoon salt: Enhances the natural sweetness of the potatoes and seasons the chicken.
- 1/4 teaspoon black pepper: Adds a subtle heat and depth to the seasoning mix.
- 1.5 pounds boneless, skinless chicken breasts: The protein-packed star that holds the BBQ sauce and spices.
- 1 tablespoon olive oil for chicken: Keeps the chicken juicy and helps the spices stick.
- 1/2 teaspoon garlic powder: Provides a comforting savory note that complements the BBQ sauce nicely.
- 1/2 teaspoon onion powder: Boosts the flavor complexity of the chicken seasoning.
- 1/4 teaspoon smoked paprika: Infuses a rich smoky flavor that pairs so well with BBQ sauce.
- 1/4 teaspoon chili powder: Adds just a hint of warmth without overpowering the dish.
- 1 cup BBQ sauce: Your choice of brand here brings the classic tangy, sweet, and smoky flavor we all crave.
- 1/2 cup corn kernels: Fresh, frozen, or canned, corn offers pops of sweetness and a nice texture contrast.
- 1/2 cup black beans: Adds earthiness and extra protein to make the bowls even more filling.
- 1/4 cup red onion, finely diced: A sharp bite to brighten the flavors.
- 1 avocado, diced: For creamy richness that balances the tangy BBQ sauce.
- 1/4 cup chopped cilantro: Brings fresh herbal brightness.
- Lime wedges: A squeeze of lime juice adds a lively citrus kick.
- Optional shredded cheddar cheese: Melt it on top for indulgent creaminess.
- Optional sour cream or Greek yogurt: Adds a cool, tangy finish if desired.
- Optional sliced jalapeños: For those who love an extra spicy punch.
How to Make BBQ Chicken Sweet Potato Bowls Recipe
Step 1: Preheat and Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Meanwhile, scrub the sweet potatoes thoroughly and pierce them several times with a fork to allow steam to escape during baking. This step ensures the potatoes cook evenly and develop a soft, fluffy interior.
Step 2: Season and Bake Sweet Potatoes
Brush each sweet potato with olive oil and sprinkle with salt and black pepper to bring out their natural sweetness once roasted. Place them directly on the oven rack or on a baking sheet and roast for 45-60 minutes until tender and easy to pierce with a fork. Patience here rewards you with the perfect texture for your bowls.
Step 3: Prepare the Chicken
While the sweet potatoes bake, cut the chicken breasts into bite-sized 1-inch cubes. Toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper until evenly coated. This seasoning mix is what makes the BBQ Chicken Sweet Potato Bowls Recipe so irresistibly flavorful.
Step 4: Cook the Chicken
Heat a large skillet over medium-high heat and add the chicken pieces in a single layer. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Cooking in batches prevents overcrowding and helps the chicken develop a nice sear.
Step 5: Add the BBQ Sauce
Reduce the heat to low, pour in the BBQ sauce, and stir to coat all the chicken pieces. Let it simmer for a few minutes to thicken and absorb into the chicken. This step infuses the protein with that classic tangy, smoky BBQ flavor that is the highlight of this recipe.
Step 6: Assemble the Bowls
Once the sweet potatoes are cool enough to handle, carefully slice them open lengthwise and fluff the interior with a fork. Spoon the luscious BBQ chicken mixture into each sweet potato, then pile on your favorite toppings like black beans, corn, diced avocado, and chopped red onion for added texture and freshness.
How to Serve BBQ Chicken Sweet Potato Bowls Recipe
Garnishes
Garnish your bowls with a sprinkle of chopped cilantro and a squeeze of lime juice to brighten all the flavors. Adding optional shredded cheddar cheese or a dollop of sour cream or Greek yogurt will make it creamier and even more indulgent. For a spicy kick, sliced jalapeños are a perfect choice.
Side Dishes
This dish stands well on its own but pairs wonderfully with a crisp green salad or a simple coleslaw to balance the richness. Roasted veggies or a light cucumber salad with a tangy dressing also complement these bowls nicely and make meal time vibrant and balanced.
Creative Ways to Present
Try serving this BBQ Chicken Sweet Potato Bowls Recipe in colorful ceramic bowls or rustic cast iron skillets for a cozy, inviting touch. For a fun twist, stuff the sweet potatoes inside halved bell peppers or serve alongside tortilla chips for scooping up every flavorful bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the texture, especially preventing the potatoes from becoming soggy.
Freezing
You can freeze the cooked BBQ chicken in a sealed container for up to 3 months. It’s best to freeze the sweet potatoes separately, wrapped tightly in foil or plastic wrap, to retain their texture. When ready to eat, thaw overnight before reheating.
Reheating
Reheat the BBQ chicken gently in a skillet over medium heat to keep it juicy. Warm the sweet potatoes in the oven at 350°F (175°C) for about 10-15 minutes to restore their fluffy texture. Assemble the bowls fresh with toppings just before serving for the best experience.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! This recipe works well with turkey, pork, or even plant-based proteins like tofu or tempeh tossed in BBQ sauce. Just adjust the cooking time accordingly to ensure your protein is cooked through and flavorful.
Is this recipe gluten-free?
Yes, if you use a gluten-free BBQ sauce, this whole dish is naturally gluten-free. Sweet potatoes, chicken, and the fresh toppings pose no gluten concerns, making it a great choice for those with gluten sensitivities.
Can I make this recipe vegetarian or vegan?
Definitely! Replace the chicken with grilled mushrooms, chickpeas, or seasoned tofu, and opt for a vegan BBQ sauce. Skip the cheese and sour cream or use plant-based alternatives to keep it entirely plant-friendly.
How spicy is this BBQ Chicken Sweet Potato Bowls Recipe?
This recipe has a mild warmth from the chili powder and smoked paprika, but it is generally not very spicy. You can control the heat by adding sliced jalapeños or a bit of hot sauce on the side to suit your taste.
Can I prepare parts of this recipe in advance?
Yes! The sweet potatoes can be baked ahead of time and reheated. The chicken can also be cooked and sauced in advance, then warmed up when ready to serve. This makes the BBQ Chicken Sweet Potato Bowls Recipe perfect for meal prep or busy weeknights.
Final Thoughts
This BBQ Chicken Sweet Potato Bowls Recipe is one of those dishes that feels like a warm hug in food form. It’s vibrant, healthy, and packed with flavors that complement each other beautifully, all while being incredibly easy to make. I can’t wait for you to try this recipe and see how much joy it brings to your table.
Print
BBQ Chicken Sweet Potato Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Description
These BBQ Chicken Sweet Potato Bowls are a healthy and delicious meal combining tender BBQ-seasoned chicken with roasted sweet potatoes and fresh toppings. Perfect for a balanced dinner, this recipe features baked sweet potatoes filled with flavorful BBQ chicken, corn, black beans, avocado, and a hint of lime for a delightful and nutritious bowl.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes, scrubbed and pierced several times with a fork
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
BBQ Chicken
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1 cup BBQ sauce (your favorite brand)
Toppings
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup red onion, finely diced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- Lime wedges, for serving
- Shredded cheddar cheese (optional)
- Sour cream or Greek yogurt (optional)
- Jalapeños, sliced (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare sweet potatoes: Scrub the sweet potatoes clean and pierce them several times with a fork to allow steam to escape during baking.
- Season sweet potatoes: Whisk together olive oil, salt, and black pepper. Rub this mixture evenly over the sweet potatoes for flavor and to help crisp the skin.
- Bake sweet potatoes: Place the sweet potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
- Cool slightly: Remove the sweet potatoes from the oven and let them cool slightly so they are easier to handle and open.
- Prepare chicken: Cut the chicken breasts into 1-inch cubes for even cooking.
- Season chicken: In a bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Toss until each piece is evenly coated with the seasoning.
- Cook chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer, cooking in batches if necessary to avoid crowding. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
- Add BBQ sauce: Lower the heat to low and pour in the BBQ sauce. Stir to coat all the chicken pieces evenly. Allow the sauce to simmer for a few minutes until it thickens and clings to the chicken.
- Keep warm: Remove the skillet from heat and keep the BBQ chicken warm while you prepare the rest.
- Prepare toppings: Dice the red onion, avocado, and chop the cilantro. Rinse and drain the black beans and corn if using canned or frozen.
- Cut open sweet potatoes: Carefully cut the baked sweet potatoes open lengthwise. Use a fork to fluff the inside flesh to create a bed for the toppings.
- Assemble bowls: Spoon the warm BBQ chicken generously into each sweet potato.
- Add toppings: Top the chicken-filled sweet potatoes with corn, black beans, red onion, avocado, cilantro, and any optional toppings like shredded cheddar cheese, sour cream or Greek yogurt, and sliced jalapeños.
- Serve immediately: Serve the bowls immediately with lime wedges for squeezing over the top for a fresh, zesty finish.
Notes
- You can prepare the sweet potatoes and chicken ahead of time to save cooking day efforts.
- Adjust spice levels by adding more or less chili powder or jalapeños according to taste.
- For a vegetarian option, substitute chicken with grilled tofu or tempeh and use vegetarian BBQ sauce.
- Leftover BBQ chicken makes a great addition to salads or sandwiches the next day.
- Use fresh or frozen corn; if canned, rinse well to reduce sodium content.
- Adding sour cream or Greek yogurt provides additional creaminess but can be omitted for a lighter dish.
