Bbq Chicken & Roasted Sweet Potato Bowls Recipe

There’s something irresistible about the smoky sweetness of BBQ chicken paired with caramelized roasted sweet potatoes. This hearty bowl is the kind of meal that fills your kitchen with warm aromas and your plate with bold, feel-good flavors.

I created this recipe on a whim one Sunday afternoon, trying to use up some leftover sweet potatoes and a bottle of BBQ sauce. Now, it’s become a go-to dinner for those nights when we crave something satisfying, healthy-ish, and super easy to throw together. Whether you're feeding picky eaters or meal prepping for the week, these bowls hit the mark every time.

Let’s dive into why this recipe deserves a spot in your weekly rotation.

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

Get ready to meet your new weeknight staple. This BBQ Chicken & Roasted Sweet Potato Bowl has everything: smoky, sweet, savory, and a little tang—all in one delicious bite.

First, it’s incredibly easy to make. With just a few ingredients and some simple prep, dinner is on the table in under 45 minutes. Most of the cooking time is hands-off, so you can tidy up, relax, or help with homework while everything roasts.

It’s also packed with nourishing ingredients. Sweet potatoes provide fiber and natural sweetness, while BBQ chicken offers a protein punch. Add a little green—like spinach, kale, or even avocado—and you’ve got a balanced bowl that’s both filling and wholesome.

You’ll love how customizable it is, too. Not a fan of sweet potatoes? Try roasted cauliflower or rice instead. Want to go vegetarian? Swap the chicken for chickpeas or tofu. It’s a choose-your-own-adventure kind of meal.

And don’t overlook how well it works for meal prep. Make a big batch on Sunday, and you’ve got grab-and-go lunches or dinners for the next few days. Just reheat and drizzle with extra sauce if desired.

Let’s talk ingredients so you can see just how simple and flexible this dish really is.

Ingredients Notes

What makes this bowl so special is how just a handful of ingredients work together to deliver layers of flavor and texture. Here’s what you’ll need and why each item matters.

Sweet potatoes are the backbone of this dish. When roasted, they develop a rich, caramelized edge that plays beautifully with the smoky BBQ sauce. Be sure to cut them into evenly sized cubes for consistent cooking. A little olive oil, salt, and pepper are all you need to bring out their natural flavor.

Chicken breasts or thighs are both great options here. I prefer boneless, skinless thighs because they stay juicy and tender, especially after being coated in BBQ sauce and finished in the oven. If you’re in a rush, using pre-cooked or rotisserie chicken tossed in BBQ sauce works beautifully too.

BBQ sauce is the star of the show. Choose one you love—it’ll define the flavor of your entire bowl. I lean toward something a little smoky and tangy, but if you like it sweet or spicy, go for it. A homemade BBQ sauce is great if you have time, but store-bought totally works.

Cooked grains or greens form the base of your bowl. You can serve this dish over quinoa, brown rice, farro, or even a bed of spinach or arugula for a low-carb twist. The neutral base soaks up the sauce and gives each bite a satisfying texture.

You’ll also want some finishing touches. I like to add sliced green onions, avocado, or a sprinkle of feta or cheddar cheese on top. A squeeze of lime or drizzle of ranch can also take this bowl to the next level.

You won’t need any fancy equipment—just a large baking sheet, a skillet (if you're cooking the chicken fresh), and a sharp knife. That’s it.

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

Putting this bowl together is easy and mostly hands-off. Here’s how it all comes together in just a few simple steps.

Start by preheating your oven to 425°F. While the oven heats, peel and cube your sweet potatoes into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until they’re golden and tender with crispy edges.

While the sweet potatoes are roasting, cook your chicken. Heat a bit of oil in a large skillet over medium heat. Add the chicken pieces and season lightly with salt and pepper. Cook until golden and cooked through, about 5-6 minutes per side depending on thickness. Once done, reduce the heat and pour in the BBQ sauce, tossing to coat the chicken completely. Let it simmer for a couple of minutes so the sauce thickens slightly and clings to every piece.

If you're using pre-cooked chicken, just warm it up in a skillet or microwave and toss it with BBQ sauce until well-coated and heated through.

As your chicken and sweet potatoes finish cooking, prep your bowls. Scoop a generous portion of rice, quinoa, or greens into each bowl. Add a layer of roasted sweet potatoes and spoon the BBQ chicken on top. Try to build in layers for flavor in every bite.

Finish things off with your favorite toppings. I love adding sliced avocado for creaminess, green onions for freshness, and a little cheese for a salty bite. You could also drizzle with ranch or hot sauce if you like it saucy.

The whole process should take around 40-45 minutes from start to finish. Once everything’s assembled, serve warm and dig in—you’ll want to savor every smoky-sweet bite.

Storage Options

These bowls make excellent leftovers and are ideal for meal prep. Store individual components in separate airtight containers, or assemble full bowls in microwave-safe containers for easy grab-and-go meals.

Cooked BBQ chicken will keep in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or extra BBQ sauce to keep it moist.

Roasted sweet potatoes can also be stored for 4 days in the fridge. Reheat in the microwave or crisp them back up in the oven or air fryer if you prefer that just-roasted texture.

If you're storing fully assembled bowls, make sure any greens are added just before serving to prevent wilting. Grains like rice and quinoa reheat well, making them perfect for layering underneath.

To reheat, simply microwave a full bowl on high for 1-2 minutes, stirring halfway through, until everything is warmed through. Add toppings like avocado or dressing after reheating to keep things fresh.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak to fit your preferences or whatever ingredients you have on hand.

Want to go meatless? Swap the chicken for roasted chickpeas or crispy tofu. Just season them with a little smoked paprika before baking, then toss in BBQ sauce after roasting for the same smoky flavor.

Not a fan of sweet potatoes? Try roasted butternut squash, carrots, or even regular potatoes. You can also use frozen sweet potato cubes to save time—just roast them straight from the freezer.

Grain-free or low-carb? Skip the rice and quinoa and serve your bowl over sautéed greens, cauliflower rice, or shredded cabbage slaw. It still tastes amazing and gives you that bowl-style feel.

Try mixing up the sauce. While BBQ is the classic here, buffalo sauce or even teriyaki can work in a pinch for a completely different flavor profile. The basic bowl format stays the same—you just switch out the theme.

And of course, make it your own with toppings. Fresh herbs, a fried egg, a scoop of guacamole, or a handful of crunchy tortilla strips can all make each bowl feel unique.

Don’t be afraid to get creative. Once you’ve got the basics down, this recipe becomes an easy, flexible template for delicious, wholesome meals any night of the week.

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