Fall is finally here. The air is getting crisp. You need a meal that feels like a hug. This BBQ chicken sweet potato bowl is exactly that. It is hearty and healthy. Your whole family will love the sweet and smoky flavors. It is the perfect way to welcome the cooler weather.
It is Sunday evening. You want your week to feel easy. These bowls are the answer. They make your busy mornings much smoother. You just grab a container and go. No more stress about what to eat for lunch. This recipe delivers fresh flavor every single time.
Why This Recipe Is a Winner
This recipe is a total winner for your busy weeknights. It is very budget-friendly for families. You only need a few simple ingredients. The chicken provides plenty of protein to keep you full. Sweet potatoes add healthy fiber to your day. It is a meal prep hero for your kitchen.
You will love how simple the cleanup is. Most of the work happens on one pan. It is a great way to eat more vegetables. Even picky eaters love the sweet BBQ sauce. This dish is a healthy reset for your body. It feels indulgent but is actually very nutritious.
Simple Method
Making this bowl is very simple. You just roast the potatoes until golden. Then you mix the chicken with sauce. Everything else just goes into the bowl. It is a great recipe for beginners. You do not need any fancy tools. You can master this meal on your first try.
Ingredients You’ll Need
These ingredients are mostly pantry staples. They are easy to find at any store.
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 1 lb boneless skinless chicken breast, cooked and shredded
- 1/2 cup low-sodium barbecue sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
Step-by-Step
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, toss the 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 25 to 30 minutes, or until tender and golden brown.
- While potatoes roast, combine the shredded chicken breast and barbecue sauce in a mixing bowl, stirring until the chicken is thoroughly saturated.
- Assemble the prep bowls by dividing the roasted sweet potatoes, BBQ chicken, black beans, corn, and red onion into four equal containers.
- Allow the components to cool slightly before garnishing with chopped cilantro and sealing for refrigerated storage.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner. You can also eat them cold for lunch. Add a slice of creamy avocado on top. A squeeze of fresh lime juice adds brightness. This meal pairs well with a side salad. Pack them into containers for easy weekday lunches. Your coworkers will be very jealous.
How to Store Leftovers
Keep these bowls in airtight containers. They stay fresh in the fridge for four days. You can also freeze the chicken and potatoes. Reheat them in the microwave for two minutes. You can use a 350°F oven for ten minutes. This helps the potatoes stay nice and crisp. It is the best way to save time.
Recipe Tips
- Don’t skip the parchment paper for easy cleanup.
- Cut your sweet potatoes into even cubes for roasting.
- Avoid crowding the baking sheet so potatoes get crispy.
- Use a rotisserie chicken to save even more time.
- Check your BBQ sauce label for hidden sugars.
- For a fall twist, add a dash of cinnamon.
- Add a handful of fresh summer berries for sweetness.
- Double the batch if you have a large family.
Ways to Switch It Up
- Swap sweet potatoes for roasted butternut squash in fall.
- Use black-eyed peas instead of black beans for variety.
- Swap maple syrup for honey for milder sweetness.
- Add sliced jalapeños for a spicy southern kick.
- Use cauliflower rice for a lower carb option.
Quick Answers
Can I make this ahead of time?
Yes, this is perfect for meal prep. You can roast the potatoes on Sunday. Mix the chicken and store it separately. Assemble everything when you are ready to eat. It stays fresh and delicious all week.
Is this recipe gluten-free?
It can be if you choose carefully. Most ingredients are naturally gluten-free. Just check your BBQ sauce label. Some brands use thickeners that contain gluten. It is a very safe and healthy choice.
Will my kids eat this?
Kids usually love the sweet BBQ flavor. The sweet potatoes are also a hit. You can serve the items separately. This helps picky eaters feel more comfortable. It is a family favorite in my house.
I hope this BBQ chicken sweet potato bowl makes your week easier. It is such a cozy and satisfying meal. Give it a try and enjoy the extra time in your day. Happy cooking!
— Lidia
BBQ Chicken Sweet Potato Bowl - Prepper Protein
Ingredients
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 1 lb boneless skinless chicken breast, cooked and shredded
- 1/2 cup low -sodium barbecue sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, toss the 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 25 to 30 minutes, or until tender and golden brown.
- While potatoes roast, combine the shredded chicken breast and barbecue sauce in a mixing bowl, stirring until the chicken is thoroughly saturated.
- Assemble the prep bowls by dividing the roasted sweet potatoes, BBQ chicken, black beans, corn, and red onion into four equal containers.
- Allow the components to cool slightly before garnishing with chopped cilantro and sealing for refrigerated storage.
