Some meals just have that magical ability to wrap you in a warm hug — and this BBQ Chicken Roasted Sweet Potato Bowl is one of them. It’s the kind of meal that feels right at home in any season, whether you’re curled up under a blanket during fall or enjoying a sunny evening on the patio. For me, it’s the bowl I turn to when I want something hearty but wholesome, full of vibrant flavor and comforting textures.

Grow your collection—save this delicious recipe on Pinterest now!

I first came across a version of this dish at a tiny weekend farmers’ market stand. They served it up in compostable bowls, warm from the grill, with tender chunks of roasted sweet potato and smoky BBQ chicken that had been slow-cooked until melt-in-your-mouth perfect. That first bite — the combination of sweet, savory, tangy, and fresh — stuck with me. Since then, it’s become a regular in my kitchen, something I whip up for quick weeknight dinners, cozy Sunday meal preps, and even casual dinners with friends.

What I love most about this recipe is how adaptable it is. It’s nutritious but never boring, colorful and full of textures — from crispy roasted sweet potatoes to juicy BBQ chicken, creamy avocado, and the refreshing crunch of red onions. Each bite is a full experience.

Why You’ll Love This Recipe:

Quick and Easy: Great for busy nights — most of the cooking is hands-off.
Nutritious and Filling: Packed with protein, fiber, and good-for-you ingredients.
Meal-Prep Friendly: Make components ahead of time and assemble when ready.
Customizable: You can easily swap in your favorite BBQ sauce or toppings.

INGREDIENTS YOU’LL NEED:

2 medium sweet potatoes, peeled and chopped
1 tablespoon olive oil
Salt and pepper, to taste
2 boneless, skinless chicken breasts
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ cup BBQ sauce (choose your favorite brand or homemade)
1 avocado, sliced
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 cup cooked brown rice or quinoa (optional, for serving)
Juice of ½ lime

HOW TO MAKE BBQ CHICKEN ROASTED SWEET POTATO BOWLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Toss the peeled and chopped sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway through, until the edges are golden and the insides are tender. The roasting brings out their natural sweetness and adds a nice bit of caramelization.

Step 2: Season and Cook the Chicken
While the potatoes are roasting, season your chicken breasts with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. I like to gently press the spices into the meat to create a flavorful crust. Heat a skillet over medium heat with a little oil and cook the chicken for about 6–7 minutes per side, or until fully cooked through.

Step 3: Add the BBQ Magic
Once the chicken is cooked, let it rest for a few minutes before slicing it. Then, toss the sliced chicken in your favorite BBQ sauce — whether it’s sweet, smoky, or spicy is totally up to you. The BBQ glaze should coat the chicken nicely without making it too saucy.

Step 4: Assemble Your Bowls
Now for the fun part — building your bowls! Start with a base of brown rice or quinoa if you’re using it, then add the roasted sweet potatoes. Layer on the BBQ chicken, avocado slices, diced red onion, and chopped cilantro. A fresh squeeze of lime juice over the top adds the perfect tangy brightness.

HELPFUL TIPS:

Batch Roast: Make extra sweet potatoes and store them for quick lunches throughout the week.
Make It Spicy: Add sliced jalapeños or a dash of hot sauce to turn up the heat.
Avocado Tip: Only slice the avocado right before serving to keep it from browning.
BBQ Sauce: Feel free to experiment with different types — honey BBQ, chipotle, or even a Carolina-style mustard BBQ for a twist.
Make It a Salad Bowl: Skip the rice and serve over a bed of greens for a low-carb version.

DETAILS:

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 bowls
Category: Dinner
Method: Roasting, Sautéing
Cuisine: American
Diet: Gluten-Free (if using a GF BBQ sauce)

NOTES:

You can double the recipe to make meal prep lunches for the week — just store the chicken and sweet potatoes separately from toppings.
This dish is naturally dairy-free and gluten-free as long as your BBQ sauce fits your dietary needs.

NUTRITIONAL INFORMATION:

(Per serving, approximate)

Calories: 480
Protein: 35g
Carbohydrates: 35g
Fat: 22g
Fiber: 7g
Sugar: 10g

FREQUENTLY ASKED QUESTIONS:

Can I use leftover chicken?
Absolutely! This is a great way to use up cooked or rotisserie chicken — just warm it up and toss it in BBQ sauce.

Is this recipe good for meal prep?
Yes! Prepare the chicken and roasted sweet potatoes in advance, and store them separately. Assemble just before serving to keep everything fresh.

Can I make it vegetarian?
You sure can! Swap the chicken for BBQ chickpeas, grilled tofu, or even roasted cauliflower.

STORAGE INSTRUCTIONS:

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the sweet potatoes and chicken in the microwave or in a skillet over medium heat until warmed through. Keep the avocado and fresh toppings separate until you’re ready to eat.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

CONCLUSION

This BBQ Chicken Roasted Sweet Potato Bowl is the kind of recipe that becomes a staple — not just because it’s easy and healthy, but because it hits all the right notes: flavor, texture, comfort, and convenience. Whether you’re feeding your family, meal prepping for the week, or simply treating yourself to a cozy homemade meal, this bowl never disappoints.