If you’re craving a vibrant, hearty, and utterly delicious meal that feels like a warm hug in a bowl, you’re going to love this BBQ Chicken & Roasted Sweet Potato Bowls Recipe. It combines tender, smoky BBQ chicken with the natural sweetness of perfectly roasted sweet potatoes, paired with tender broccoli and caramelized onions. Every bite bursts with flavor and satisfying textures, making it a perfect weeknight dinner or a meal prep superstar. Trust me, once you try this recipe, it’ll quickly become one of your favorite go-to bowls!
Ingredients You’ll Need
These ingredients are straightforward yet essential — each one adds a crucial touch of flavor, color, or texture that makes the dish shine. From sweet potatoes that roast to caramelized perfection, to perfectly seasoned chicken, everything comes together seamlessly.
- 2 medium sweet potatoes: Peeled and chopped for tender, sweet bite-sized chunks that roast beautifully.
- 1 large yellow onion: Adds a subtle sweetness and depth when roasted alongside the sweet potatoes.
- 1 Tablespoon olive oil: Helps to crisp up the veggies and chicken while adding richness.
- 1/4 teaspoon salt (divided): Essential for bringing out all the natural flavors of the ingredients.
- 1/2 teaspoon garlic powder: Adds a gentle savory note without overpowering the dish.
- 1/2 teaspoon chipotle powder or chili powder: Gives a smoky, spicy kick that jazzes up the sweet potatoes and onions.
- 1 medium head broccoli: Chopped into florets for a bright green, crunchy contrast.
- 1 pound boneless skinless chicken breasts: The protein star that soaks up the BBQ sauce flavors.
- 1/2 cup BBQ sauce (divided): The star seasoning, split between marinading and tossing for ultimate flavor.
How to Make BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This high heat is key for roasting the vegetables until they’re tender and caramelized and cooking the chicken through without drying it out. It sets the stage for perfectly cooked ingredients.
Step 2: Prepare Sweet Potatoes and Onions
Peel and chop those sweet potatoes into 1/2-inch chunks and chop the onion into 1-inch pieces. Spread them on a lined sheet pan and drizzle with a tablespoon of olive oil. Sprinkle with 1/4 teaspoon salt, garlic powder, and chipotle or chili powder. Toss everything until the veggies are coated evenly. Pop the pan into the oven for 20 minutes, giving the sweet potatoes time to become tender and deliciously caramelized.
Step 3: Add Broccoli and Chicken
After the initial 20 minutes, take the sheet pan out of the oven. Give the sweet potatoes and onions a good toss, then push them to one side. Add the broccoli florets to the empty space, drizzle them with a tablespoon of olive oil and a pinch of salt, tossing to coat well. Arrange the chicken breasts on the pan and brush them generously with 1/4 cup of BBQ sauce. Return everything to the oven for 15 to 20 minutes, allowing the chicken to bake through and the broccoli to become tender but still crisp.
Step 4: Shred and Toss the Chicken
Once the chicken is cooked, remove the pan from the oven. Using two forks, shred the chicken breasts right on the pan into bite-sized pieces. Then toss the shredded chicken with the remaining 1/4 cup BBQ sauce. This step ensures every bit of chicken is coated in that smoky, tangy BBQ flavor we all love.
Step 5: Assemble and Serve Your BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Divide the shredded BBQ chicken, roasted sweet potatoes, onions, and broccoli evenly among three bowls. Serve immediately while everything is hot and fresh for that unbeatable combo of textures and flavors. This meal not only tastes amazing but looks beautiful with its mix of vibrant colors.
How to Serve BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Garnishes
Elevate your bowls with fresh garnishes like chopped cilantro or green onions for a pop of freshness. A dollop of sour cream or a sprinkle of shredded cheese can add creaminess and extra indulgence. If you like a bit of heat, a few sliced jalapeños or a drizzle of hot sauce complements the smoky BBQ sauce beautifully.
Side Dishes
These bowls are satisfying on their own, but if you want to add some sides, consider a crisp green salad or tangy coleslaw to lighten things up. Cornbread or garlic bread can make the meal feel more comforting while providing a different texture that pairs nicely.
Creative Ways to Present
For a fun twist, serve the bowl ingredients family-style and let everyone assemble their own with their preferred toppings. You can also swap out the chicken breasts for grilled chicken thighs for a richer flavor or add a fried egg on top for a brunch vibe. Don’t hesitate to experiment with different BBQ sauces—sweet, spicy, or smoky—to keep this recipe exciting every time you make it.
Make Ahead and Storage
Storing Leftovers
Once your bowls are assembled or if you have leftovers, transfer them to airtight containers and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your lunch or dinner the next day just as delicious.
Freezing
You can freeze portions of the cooked chicken and roasted vegetables separately for up to 2 months. Make sure to cool everything completely before freezing in sealed containers or freezer bags. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your BBQ Chicken & Roasted Sweet Potato Bowls in the microwave until warmed through. If you want to refresh the veggies’ texture, a quick stir-fry or oven roast at 375°F for 10 minutes works wonders. The shredded chicken reheats nicely without drying out thanks to the BBQ sauce coating.
FAQs
Can I use other vegetables instead of broccoli?
Absolutely! Cauliflower, Brussels sprouts, or even green beans work great. Just keep an eye on cooking times since some veggies roast faster or slower than broccoli.
Is this recipe suitable for meal prep?
Yes! These bowls are perfect for meal prep because they hold up well in the fridge and taste fantastic reheated. Simply portion into containers for easy grab-and-go meals.
Can I make this recipe with chicken thighs instead of breasts?
Definitely. Chicken thighs are more forgiving and tend to stay juicy. Adjust baking time slightly if needed to ensure they’re fully cooked.
How spicy is this BBQ Chicken & Roasted Sweet Potato Bowls Recipe?
The heat level mainly comes from the chipotle or chili powder and BBQ sauce used. You can adjust spiciness by reducing the chili powder or choosing a milder BBQ sauce to suit your taste.
What can I substitute for BBQ sauce if I want a gluten-free option?
Many BBQ sauces are naturally gluten-free but always check the label. You can also make your own simple BBQ sauce with tomato paste, vinegar, honey, and spices to control ingredients.
Final Thoughts
This BBQ Chicken & Roasted Sweet Potato Bowls Recipe is a total winner for busy nights or when you want a meal that’s cozy yet packed with bold flavors. It’s easy to prepare, satisfying, and versatile enough to make your own. Give it a try, and I’m sure you’ll want to keep this one in your regular recipe rotation!
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 features tender shredded chicken coated in smoky BBQ sauce, accompanied by perfectly roasted sweet potatoes, onions, and broccoli. It’s a wholesome, flavorful dish ideal for a balanced weeknight dinner, combining vibrant vegetables and protein in one satisfying bowl.
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 into florets
Seasonings & Oils
- 1 Tablespoon olive oil (for sweet potatoes and onions)
- 1/4 teaspoon salt (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder or chili powder
- 1 Tablespoon olive oil (for broccoli)
- 1/4 teaspoon salt (for broccoli)
Protein & Sauce
- 1 pound boneless skinless chicken breasts
- 1/2 cup BBQ sauce (divided into 1/4 cup and 1/4 cup)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure the oven is hot and ready for roasting the vegetables and chicken evenly.
- Prepare Sweet Potatoes & Onions: Peel and chop the sweet potatoes into 1/2 inch chunks and chop the onion into 1 inch pieces. Spread both on a lined sheet pan. Drizzle with 1 Tablespoon olive oil, sprinkle 1/4 teaspoon salt, garlic powder, and chipotle or chili powder. Toss everything well to coat the veggies evenly. Place in the oven and bake for 20 minutes to start the roasting process.
- Add Broccoli & Chicken: After the first 20 minutes, remove the sheet pan from the oven. Toss the sweet potatoes and onions and push them to one side of the pan. Add the broccoli florets to the open space, drizzle with 1 Tablespoon olive oil and 1/4 teaspoon salt, then toss to combine all the vegetables. Lay the chicken breasts on the pan and brush them generously with 1/4 cup BBQ sauce. Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Shred & Toss Chicken: Remove the pan from the oven. Using two forks, shred the cooked chicken breasts into bite-sized pieces right on the pan. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce ensuring every piece is flavorful and coated.
- Assemble & Serve: Divide the shredded BBQ chicken, roasted sweet potatoes, onions, and broccoli evenly among three bowls. Serve immediately while hot to enjoy the best texture and flavors of this nutritious, hearty bowl.
Notes
- For more heat, increase the chipotle or chili powder to 3/4 teaspoon.
- You can substitute broccoli with other veggies like cauliflower or Brussels sprouts.
- If you prefer, swap chicken breasts for thighs for a juicier meat option.
- Use gluten-free BBQ sauce if you need this recipe to be gluten-free.
- Leftover bowls keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
