It is 6pm and your family is hungry. You are tired after a long day. Dinner needs to happen fast. These BBQ Chicken Sweet Potato Bowls are the perfect solution for your busy night.
There is something so cozy about the smell of sweet potatoes roasting in the fall. As the air turns crisp, your kitchen becomes a warm haven. These bowls bring together comfort and nutrition in one simple dish. You will love how easy they are to assemble. They are perfect for those busy back-to-school weeks.
Why You’ll Love This Recipe
These bowls are a true winner for any home cook. They are packed with protein and fiber to keep you full. You only need a few simple ingredients from your pantry. The combination of smoky chicken and sweet potatoes is incredible. It feels like a restaurant meal made right in your kitchen.
This recipe is also very budget-friendly for growing families. You can use seasonal produce to save even more money. It is a great way to introduce new vegetables to picky eaters. The sweet BBQ sauce makes everything taste like a treat. You will find yourself reaching for this recipe every single week.
Simple Cooking Steps
Making these bowls is a very straightforward process. You simply roast the potatoes while the chicken cooks on the stove. This multitasking saves you so much precious time. Even if you are a beginner, you can master this meal. It is a hands-off method that delivers big flavors every time.
The kitchen will smell amazing as the chicken glazes in the pan. You do not need any fancy equipment for this recipe. A simple sheet pan and a skillet are all you need. You will feel like a pro as you assemble these colorful bowls. It is cooking made simple and fun for everyone.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cabinets. Using fresh, seasonal produce makes a huge difference in flavor.
- 2 large sweet potatoes, cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 0.5 cup low-sugar barbecue sauce
- 4 cups cooked quinoa or brown rice
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen or fresh corn kernels
- 1 large avocado, sliced
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and caramelized.
- While potatoes roast, heat a non-stick skillet over medium-high heat. Add the chicken cubes and cook for 8-10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
- Reduce the skillet heat to low, pour the barbecue sauce over the chicken, and stir for 2 minutes until the sauce is thickened and the chicken is fully glazed.
- Assemble the bowls by dividing the cooked grains, roasted sweet potatoes, BBQ chicken, black beans, and corn into four separate containers.
- Top each bowl with avocado slices and fresh cilantro before serving.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying family dinner. You can set out the toppings and let everyone build their own. This makes dinner time interactive and fun for the kids. Add a squeeze of fresh lime for a bright pop of flavor. It balances the sweetness of the BBQ sauce perfectly.
If you are meal prepping, pack these into glass containers. They look beautiful and stay fresh all week long. You can enjoy them cold or reheat them quickly. They are the perfect healthy lunch for busy work days. Light a candle and enjoy a nourishing meal that feels special.
Storage & Reheating
Store any leftovers in airtight containers in the refrigerator. They will stay delicious for up to four days. To reheat, simply microwave for two minutes until warmed through. You can also reheat the chicken and potatoes in the oven. This helps keep the potatoes nice and crisp. Do not add the avocado until you are ready to eat.
Tips for Best Results
- Cut your sweet potatoes into even-sized cubes for uniform roasting.
- Do not skip the parchment paper for the easiest cleanup ever.
- Use a meat thermometer to ensure your chicken stays juicy and tender.
- Rinse your black beans thoroughly to remove excess salt and starch.
- For a fall twist, add a handful of roasted pumpkin seeds.
- Double the batch of chicken to use in salads later in the week.
- Choose a thick BBQ sauce so it clings to the chicken perfectly.
- Wait to slice the avocado until the very last second to prevent browning.
Easy Flavor Ideas
- Swap the chicken for firm tofu cubes for a vegetarian meal.
- Use cauliflower rice instead of grains for a lower-carb option.
- In the summer, swap sweet potatoes for grilled zucchini slices.
- Add a pinch of cayenne pepper if you like a spicy kick.
- Use honey instead of BBQ sauce for a milder, sweeter flavor.
Common Questions
Can I make this recipe ahead of time?
Yes, this recipe is ideal for meal prep. You can roast the potatoes and cook the chicken on Sunday. Then, just assemble and grab them during the week. It saves you so much time and stress.
How do I know when the potatoes are done?
The potatoes should be fork-tender and golden brown. You will see caramelized edges where they touched the pan. This usually takes about 20 to 25 minutes in a hot oven. Give them a quick poke to be sure.
Will my picky eaters enjoy this?
Most kids love the sweet and familiar flavor of BBQ sauce. Letting them choose their own toppings helps them feel in control. It is a very kid-approved meal that parents can feel good about. You can even serve the components separately if they prefer.
I hope these BBQ Chicken Sweet Potato Bowls bring a little ease to your busy week. There is nothing better than a healthy meal that the whole family loves. Happy cooking!
— Lidia
BBQ Chicken & Roasted Sweet Potato Bowls
Ingredients
- 2 large sweet potatoes, cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 0.5 cup low -sugar barbecue sauce
- 4 cups cooked quinoa or brown rice
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen or fresh corn kernels
- 1 large avocado , sliced
- 0.25 cup fresh cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and caramelized.
- While potatoes roast, heat a non-stick skillet over medium-high heat. Add the chicken cubes and cook for 8-10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
- Reduce the skillet heat to low, pour the barbecue sauce over the chicken, and stir for 2 minutes until the sauce is thickened and the chicken is fully glazed.
- Assemble the bowls by dividing the cooked grains, roasted sweet potatoes, BBQ chicken, black beans, and corn into four separate containers.
- Top each bowl with avocado slices and fresh cilantro before serving.
