If you are craving a meal that strikes the perfect balance between smoky, sweet, and savory, look no further than this BBQ Chicken & Roasted Sweet Potato Bowls Recipe. It is a vibrant, wholesome bowl that combines tender, tangy BBQ chicken with sweet roasted potatoes and fresh, crispy broccoli. Each bite offers a delightful combination of textures and flavors that feels both comforting and exciting. Plus, it’s simple to prepare, making it a fantastic choice for a satisfying weeknight dinner or a casual weekend meal with friends. Let me walk you through everything you need to know to master this delicious dish!
Ingredients You’ll Need
This BBQ Chicken & Roasted Sweet Potato Bowls Recipe comes alive with a handful of simple, everyday ingredients that pack big flavor. Each one plays a crucial role—whether it’s the natural sweetness of the potatoes, the boldness of the chipotle powder, or the tangy zip of the BBQ sauce, every element harmonizes perfectly.
- 2 medium sweet potatoes: These provide a naturally sweet, hearty base that roasts beautifully to caramelized perfection.
- 1 large yellow onion: Adds a subtle sharpness and sweetness when roasted alongside the potatoes.
- 1 tablespoon olive oil: Essential for roasting vegetables and keeping chicken moist, adding a silky texture.
- 1/4 teaspoon salt (divided): Enhances all the flavors without overwhelming any one component.
- 1/2 teaspoon garlic powder: Lends a savory depth that complements the smoky BBQ taste.
- 1/2 teaspoon chipotle powder (or chili powder): Brings a gentle spiciness and smoky kick to the sweet potatoes.
- 1 medium head broccoli: Adds bright green color and a fresh crunch to balance the softness of the roasted potatoes.
- 1 pound boneless skinless chicken breasts: The main protein, juicy and tender when baked with BBQ sauce.
- 1/2 cup BBQ sauce (divided): The star of the show for coating the chicken with that irresistible tangy glaze.
How to Make BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Step 1: Prepare and Roast the Sweet Potatoes and Onions
Start by heating your oven to 400 degrees Fahrenheit. Peel the sweet potatoes and chop them into half-inch chunks for even roasting. Chop the onion into roughly one-inch pieces. Spread both on a lined baking sheet and toss with olive oil, half of the salt, garlic powder, and chipotle powder until every piece is well coated. Roast these for 20 minutes—the sweet potatoes will begin to caramelize beautifully, and onions soften to sweetness that perfectly contrasts the spice.
Step 2: Add Broccoli and Chicken to the Pan
After 20 minutes, push the roasted sweet potatoes and onions to one side of the pan. Toss the broccoli florets with the remaining olive oil and salt, then add them to the empty side of the sheet pan. Place the chicken breasts alongside the vegetables and generously brush the chicken with half of your BBQ sauce. Return the pan to the oven to bake for another 15 to 20 minutes. This allows the broccoli to crisp lightly while the BBQ chicken bakes through and soaks in those smoky, tangy flavors.
Step 3: Shred Chicken and Toss with Remaining BBQ Sauce
Once the chicken is cooked through and vegetables are tender, remove everything from the oven. Use two forks to shred the chicken right on the pan—this makes it easy and mess-free. Toss the shredded chicken with the remaining BBQ sauce to ensure every bite bursts with that signature BBQ flavor.
Step 4: Assemble Your Bowls
Divide the roasted sweet potatoes, onions, broccoli, and shredded BBQ chicken into three generous bowls. This colorful combination not only looks inviting but offers a balanced plate of protein, veggies, and vibrant carbs. It’s ready to serve immediately for warm, comforting satisfaction.
How to Serve BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Garnishes
A sprinkle of fresh herbs such as chopped cilantro or parsley adds a fresh aroma that brightens the smoky, rich BBQ chicken. For an extra touch of creaminess, a dollop of Greek yogurt or a drizzle of ranch dressing can provide a cooling contrast that elevates the whole bowl.
Side Dishes
Since the bowl is quite filling on its own, light and crisp sides like a simple green salad or crunchy coleslaw pair beautifully without overpowering. If you want something more indulgent, consider serving warm cornbread or garlic bread to soak up any leftover BBQ sauce.
Creative Ways to Present
For a fun twist, turn these bowls into wraps by spooning the ingredients into warm tortillas or pita pockets. Alternatively, serve the components deconstructed on a platter for a family-style sharing experience, letting everyone customize their bites.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers from the BBQ Chicken & Roasted Sweet Potato Bowls Recipe in airtight containers in the refrigerator for up to 3 days. Keep the chicken and veggies together to maintain moisture and flavor.
Freezing
Freeze individual portions in freezer-safe containers for up to 2 months. For best texture, slightly undercook the veggies before freezing, as they can become mushy when reheated.
Reheating
Reheat leftovers in the oven or in a skillet over medium heat to retain that slight crisp on the roasted vegetables. Microwave reheating is convenient but may soften the veggies more; add a splash of water and cover loosely to keep the chicken moist.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully with this BBQ Chicken & Roasted Sweet Potato Bowls Recipe and tend to stay juicier during baking. Just adjust the cooking time slightly if needed to ensure they’re cooked through.
What type of BBQ sauce is best?
Use your favorite BBQ sauce whether it’s sweet, smoky, spicy, or tangy—each will give a slightly different twist. The chipotle powder in the recipe pairs particularly well with a smoky or slightly spicy BBQ sauce.
Can I make this recipe vegetarian?
Yes! Swap the chicken for hearty roasted chickpeas, tofu, or tempeh tossed in BBQ sauce to enjoy a vegetarian-friendly version that still delivers bold flavors and satisfying protein.
How spicy is this recipe?
The chipotle powder adds a gentle smoky heat, but it’s mild enough to please most palates. You can always adjust the amount or omit it if you prefer a milder flavor in your BBQ Chicken & Roasted Sweet Potato Bowls Recipe.
Is this recipe meal prep friendly?
Definitely! It’s a perfect candidate for meal prep since the ingredients hold up well in the fridge and reheat nicely. Prepare the whole batch in advance for easy lunches or dinners throughout the week.
Final Thoughts
This BBQ Chicken & Roasted Sweet Potato Bowls Recipe is a true winner when you want a dish that feels both nourishing and incredibly flavorful without a fuss. I hope you enjoy making it as much as I do—there is something so satisfying about those juicy BBQ chicken bites paired with soft, roasted sweet potatoes and crisp broccoli. It’s a bowl that invites you to dig in and savor every comforting, smoky, and sweet mouthful. Give it a try and watch it become one of your go-to favorites!
Print
BBQ Chicken & Roasted Sweet Potato Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This BBQ Chicken & Roasted Sweet Potato Bowls recipe is a flavorful and hearty meal featuring tender shredded BBQ chicken paired with roasted sweet potatoes, onions, and broccoli. Roasting the vegetables and chicken together infuses them with smoky, spicy flavors enhanced by chipotle powder and garlic, creating a wholesome and satisfying bowl perfect for a quick weeknight dinner.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and chopped into 1/2″ chunks
- 1 large yellow onion, chopped into 1 inch pieces
- 1 medium head broccoli, chopped
Seasonings & Sauces
- 1 tablespoon olive oil (divided)
- 1/4 teaspoon salt (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder (or chili powder)
- 1/2 cup BBQ sauce (divided)
Protein
- 1 pound boneless skinless chicken breasts
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and cooking the chicken.
- Prepare and Roast Sweet Potatoes and Onions. Peel and chop the sweet potatoes into 1/2 inch chunks, and chop the onion into 1 inch pieces. Place them on a lined baking sheet. Drizzle with half the olive oil and sprinkle with 1/8 teaspoon salt, garlic powder, and chipotle powder. Toss everything together until the vegetables are evenly coated. Bake in the oven for 20 minutes to start roasting.
- Add Broccoli and Chicken. After 20 minutes, remove the pan and push the roasted sweet potatoes and onions to one side. Toss the chopped broccoli with the remaining olive oil and 1/8 teaspoon salt, then add the broccoli to the pan. Place the boneless skinless chicken breasts on the pan as well and brush them evenly with 1/4 cup of the BBQ sauce. Return the pan to the oven and bake for an additional 15-20 minutes or until the chicken is fully cooked through.
- Shred Chicken and Combine with Sauce. Remove the pan from the oven. Using two forks, shred the cooked chicken breasts on the pan. Toss the shredded chicken with the remaining 1/4 cup of BBQ sauce, ensuring the chicken is evenly coated and flavorful.
- Assemble Bowls and Serve. Divide the roasted sweet potatoes, onions, broccoli, and shredded BBQ chicken evenly among three bowls. Serve immediately while warm for a satisfying and nutrient-rich meal.
Notes
- You can substitute chipotle powder with regular chili powder for a milder heat.
- For extra smoky flavor, use smoked paprika alongside the chipotle powder.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Leftover bowls can be stored in the refrigerator for up to 3 days and reheated.
- Feel free to add a handful of fresh herbs like cilantro or parsley when serving for added freshness.
