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BBQ Chicken Sweet Potato Bowl

BBQ Chicken Sweet Potato Bowl

The BBQ Chicken Sweet Potato Bowl is your answer to a delicious and satisfying meal that’s both healthy and incredibly easy to prepare, perfect for busy weeknights or meal prep throughout the week. This vibrant bowl brings together tender, smoky BBQ chicken with naturally sweet roasted sweet potatoes and a medley of fresh toppings for a complete and wholesome dining experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1/4 cup your favorite BBQ sauce (plus more for drizzling)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 2 large sweet potatoes (about 1.5 lbs total), peeled and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
  • 1 cup chopped fresh cilantro
  • 1/2 cup crumbled feta cheese or shredded cheddar cheese (optional)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup toasted pumpkin seeds or sunflower seeds (for crunch)
  • Your favorite creamy dressing , such as avocado crema or a simple lime aioli (optional)

Equipment

  • - Baking Sheet
  • Medium Bowl
  • Large skillet
  • Oven-safe dish
  • Grill
  • Two forks

Method
 

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes with olive oil, cinnamon, cayenne pepper (if using), salt, and black pepper. Spread them out in a single layer for even roasting.
    2 tablespoons olive oil, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, Salt and freshly ground black pepper
  2. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping them halfway through for even cooking.
  3. While the sweet potatoes are roasting, pat the chicken thighs or breasts dry with paper towels. In a medium bowl, combine the chicken pieces with BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to ensure the chicken is well coated.
    1.5 lbs boneless, skinless chicken thighs or breasts, 1/4 cup your favorite BBQ sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, Salt and freshly ground black pepper
  4. Skillet Method: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side, or until cooked through and slightly caramelized from the BBQ sauce. If using chicken breasts, you might need to slice them into thinner pieces to ensure they cook evenly.
    1.5 lbs boneless, skinless chicken thighs or breasts, 1/4 cup your favorite BBQ sauce
  5. Baking Method: Place the seasoned chicken in a separate oven-safe dish. Bake alongside the sweet potatoes for the last 20-25 minutes of the sweet potato roasting time, or until the chicken is cooked through. Juices should run clear and the internal temperature should reach 165°F (74°C).
    1.5 lbs boneless, skinless chicken thighs or breasts
  6. Grilling Method: Grill the chicken over medium heat for 6-8 minutes per side, or until cooked through and with nice grill marks.
    1.5 lbs boneless, skinless chicken thighs or breasts
  7. Once cooked, if using chicken thighs, you can easily shred them with two forks. If using chicken breasts, slice them into bite-sized pieces.
    1.5 lbs boneless, skinless chicken thighs or breasts
  8. Divide the roasted sweet potatoes among your bowls. Top with the shredded or sliced BBQ chicken.
    2 large sweet potatoes, 1.5 lbs boneless, skinless chicken thighs or breasts
  9. Sprinkle generously with fresh cilantro, crumbled feta or cheddar cheese (if using), thinly sliced red onion, and toasted pumpkin or sunflower seeds.
    1 cup chopped fresh cilantro, 1/2 cup crumbled feta cheese or shredded cheddar cheese, 1/4 cup thinly sliced red onion, 1/4 cup toasted pumpkin seeds or sunflower seeds
  10. Finish each bowl with an extra drizzle of BBQ sauce and your favorite creamy dressing, if desired. Serve immediately.
    1/4 cup your favorite BBQ sauce, Your favorite creamy dressing

Notes

Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat sweet potatoes and chicken in the oven, microwave, or stovetop. Avoid freezing assembled bowls with fresh toppings.
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