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BBQ Chicken Sweet Potato Bowl

BBQ Chicken Sweet Potato Bowl

Discover the delicious and simple BBQ Chicken Sweet Potato Bowl, a weeknight lifesaver that brings together tender, smoky chicken, sweet roasted sweet potatoes, and a medley of fresh toppings for a truly satisfying meal. This recipe is a game-changer for busy schedules, offering a healthy and incredibly flavorful dinner without the fuss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sweet Potatoes
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
BBQ Chicken & Assembly
  • 1 cup BBQ sauce your favorite brand or homemade
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled feta cheese or cotija cheese optional
  • 1/4 cup pickled jalapeños, sliced optional
  • 1/2 cup cooked corn kernels canned, frozen, or fresh
  • 1/4 cup avocado diced

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Skillet
  • Serving bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a medium bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet.
    2 large sweet potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping them halfway through the cooking time.
  3. While the sweet potatoes are roasting, prepare the chicken. You have a few options here. For a quick stove-top method, place the chicken thighs or breasts in a skillet over medium-high heat. Cook for about 6-8 minutes per side, until cooked through. Alternatively, you can boil or bake the chicken until fully cooked. Once cooked, shred the chicken using two forks.
    1.5 lbs boneless, skinless chicken thighs or breasts
  4. In a medium bowl, combine the shredded chicken with about 3/4 cup of your favorite BBQ sauce. Stir well to ensure all the chicken is coated. The remaining BBQ sauce can be reserved for drizzling or dipping.
    1 cup BBQ sauce, 1.5 lbs boneless, skinless chicken thighs or breasts
  5. Once the sweet potatoes are roasted and the chicken is sauced, it’s time to assemble your delicious BBQ Chicken Sweet Potato Bowls. Divide the roasted sweet potatoes among serving bowls. Top generously with the sauced shredded chicken.
    2 large sweet potatoes, 1.5 lbs boneless, skinless chicken thighs or breasts
  6. Get creative with your toppings! Sprinkle the chopped red onion, fresh cilantro, and cooked corn kernels over the chicken and sweet potatoes. For an extra kick and depth of flavor, add crumbled feta or cotija cheese and sliced pickled jalapeños, if desired. Finish with diced avocado for a creamy contrast.
    1/2 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 cup cooked corn kernels, 1/4 cup crumbled feta cheese or cotija cheese, 1/4 cup pickled jalapeños, sliced, 1/4 cup avocado
  7. Drizzle any remaining BBQ sauce over the bowls to your liking. Serve immediately and enjoy this explosion of flavor and texture!
    1 cup BBQ sauce

Notes

Store components separately for best texture. Reheat gently. Add fresh toppings after reheating.