The BBQ Chicken & Roasted Sweet Potato Bowls Recipe is a vibrant, hearty meal that brings together smoky, tender chicken with sweet, caramelized vegetables in a bowl that’s as colorful as it is delicious. This recipe balances the smoky tang of BBQ sauce with the natural sweetness of roasted sweet potatoes, complemented by the bright crunch of roasted broccoli and onions, making it a wholesome, comforting dish perfect for any night of the week. It’s easy to prepare but delivers big on flavor and texture, making it one of those go-to recipes you’ll want to share with friends and family over and over.
Ingredients You’ll Need
Every ingredient in this recipe plays a special role in creating the perfect bowl. Simple yet essential, they come together to build layers of flavor, wonderful textures, and beautiful color that make the BBQ Chicken & Roasted Sweet Potato Bowls Recipe truly standout.
- 2 medium sweet potatoes: Peeled and chopped into 1/2″ chunks for a sweet, soft base with a bit of caramelization.
- 1 large yellow onion: Chopped into 1-inch pieces, lending a subtle sweetness and depth when roasted.
- 1 tablespoon olive oil: Used twice to ensure even roasting and moisture without greasiness.
- 1/4 teaspoon salt (divided): Enhances natural flavors while balancing the spices.
- 1/2 teaspoon garlic powder: Adds a warm, savory note that complements the BBQ sauce perfectly.
- 1/2 teaspoon chipotle or chili powder: Brings a smoky heat that elevates the sweet potatoes and onions.
- 1 medium head broccoli: Chopped into florets, adding vibrant color and a fresh, slightly crisp texture.
- 1 pound boneless skinless chicken breasts: The protein star, tender and juicy once roasted.
- 1/2 cup BBQ sauce (divided): Half for basting and half for tossing the shredded chicken for maximum flavor punch.
How to Make BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C). This temperature ensures your sweet potatoes and chicken roast evenly while developing lovely caramelized edges and juicy interiors, setting the stage for that unbeatable homemade BBQ bowl experience.
Step 2: Prepare Sweet Potatoes and Onions
Peel and chop the sweet potatoes into 1/2 inch chunks, and chop your onion into roughly 1 inch pieces. Spread them out on a lined baking sheet for easy cleanup. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon salt, garlic powder, and chipotle or chili powder. Toss everything so that each piece is nicely coated with oil and spices, then pop the pan in the oven for 20 minutes. This step creates the sweet and smoky foundation of the dish.
Step 3: Add Broccoli and Chicken
After the initial roasting, pull out the pan and give the veggies a good toss. Push the sweet potatoes and onions to one side to make room. Add the broccoli florets, drizzle with the remaining tablespoon of olive oil, sprinkle with 1/4 teaspoon salt, and toss to coat. Nestle the chicken breasts on the pan and generously brush them with 1/4 cup of BBQ sauce. Putting everything together at this stage allows the broccoli to roast until tender and the chicken to soak up the sauce during the final 15-20 minutes of baking.
Step 4: Shred and Toss Chicken
Once the chicken is cooked through, remove the pan from the oven and transfer the breasts to a plate. Using two forks, shred the chicken into bite-sized pieces—this shredding lets the BBQ sauce cling to every morsel. Toss the shredded chicken with the remaining 1/4 cup of BBQ sauce so every bite bursts with flavorful sweetness and smokiness.
Step 5: Assemble Your Bowls
Now for the fun part: divide the roasted sweet potatoes, onions, broccoli, and shredded BBQ chicken evenly into three bowls. Serve them up immediately while everything is hot and vibrant, delivering a comforting combination of smoky, savory, sweet, and fresh flavors in every forkful.
How to Serve BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Garnishes
For that extra pop, add a sprinkle of fresh chopped parsley or cilantro to brighten the bowl with a herbaceous note. You can also include a dollop of Greek yogurt or a drizzle of tangy sour cream to balance the smoky BBQ flavors with some creamy coolness. Toasted pumpkin seeds or chopped green onions add a satisfying crunch and contrast.
Side Dishes
This bowl is a complete meal by itself, but if you’re feeling extra, consider a crisp mixed greens salad tossed with a simple vinaigrette to add freshness alongside the roasted vegetables. Cornbread or garlic bread on the side can complement the BBQ and soak up any leftover sauce. For a lighter option, a chilled cucumber salad with lemon is a refreshing counterpoint.
Creative Ways to Present
Want to impress at a dinner party? Serve the BBQ Chicken & Roasted Sweet Potato Bowls Recipe in rustic cast iron skillets or colorful ceramic bowls to showcase all the vibrant colors. Layer the ingredients separately in a clear glass bowl for a beautiful stacked presentation or arrange the bowls family-style so everyone can customize their own perfect bites. Adding edible flowers or a wedge of lime on the side can also elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover BBQ Chicken & Roasted Sweet Potato Bowls Recipe components separately or together in airtight containers in the refrigerator for up to three days. Keeping the chicken and vegetables separate helps maintain the textures better, preventing sogginess especially for the broccoli and sweet potatoes.
Freezing
You can freeze the shredded BBQ chicken and roasted vegetables in freezer-safe containers for up to three months. When freezing, it’s best to cool everything completely before packaging to avoid ice crystals and freezer burn. Label your containers with the date to keep track.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave until warmed through. If from frozen, thaw overnight in the fridge before reheating for the best texture. Adding a splash of water or extra BBQ sauce during reheating can help keep the chicken and veggies moist and flavorful.
FAQs
Can I use a different vegetable instead of broccoli?
Absolutely! Cauliflower, green beans, or bell peppers would all work beautifully roasted alongside the sweet potatoes and onions, offering different textures and flavors while keeping the dish vibrant and healthy.
Is it okay to use pre-cooked chicken for this recipe?
Yes, pre-cooked rotisserie chicken can be shredded and mixed with BBQ sauce, then added to your roasted vegetables. Just skip the baking time for chicken, and roast only the veggies. This shortcut is great for busy weeknights.
How spicy is the BBQ Chicken & Roasted Sweet Potato Bowls Recipe?
The spice level is mild to medium, thanks to the chipotle or chili powder. If you prefer less heat, use chili powder or reduce the amount. For more kick, add a dash of cayenne or serve with hot sauce on the side.
Can I make this recipe vegan or vegetarian?
Definitely! Replace the chicken with roasted chickpeas or tofu tossed in BBQ sauce. The sweet potatoes and roasted veggies provide plenty of flavor and texture to keep this dish hearty and satisfying.
What type of BBQ sauce works best for this recipe?
Choose a BBQ sauce that suits your taste, whether sweet, smoky, or tangy. A thicker sauce sticks better to the chicken, enhancing each bite, but feel free to experiment with your favorites for a custom flavor twist.
Final Thoughts
If you want a dish that’s easy to make, full of wholesome ingredients, and downright delicious, give this BBQ Chicken & Roasted Sweet Potato Bowls Recipe a try. It’s one of those meals that feels like a warm hug on a plate, perfect for cozy nights or casual get-togethers. Once you experience the wonderful balance of smoky BBQ chicken, sweet tender potatoes, and crisp roasted veggies, you’ll see why this recipe has quickly won a spot in my regular dinner rotation. Grab your ingredients and enjoy every colorful, flavorful bite!
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 combines tender, smoky BBQ chicken with perfectly roasted sweet potatoes, onions, and broccoli. It’s a wholesome, hearty meal that’s easy to prepare and full of vibrant flavors, ideal for a nutritious weeknight dinner or meal prep.
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)
Protein & Sauce
- 1 pound boneless skinless chicken breasts
- 1/2 cup BBQ sauce (divided)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure even roasting for the vegetables and chicken.
- Prepare Sweet Potatoes & Onions: Peel and chop the sweet potatoes into 1/2 inch chunks, and chop the onion into 1 inch pieces. Place both on a lined sheet pan. Drizzle with 1 Tablespoon olive oil, 1/4 teaspoon salt, garlic powder, and chipotle or chili powder. Toss thoroughly to evenly coat the veggies. Bake for 20 minutes.
- Add Broccoli & Chicken: After 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 empty side, drizzle with 1 Tablespoon olive oil and 1/4 teaspoon salt, tossing to coat. Place chicken breasts on the pan and brush with 1/4 cup of the BBQ sauce. Return the pan to the oven and bake for another 15-20 minutes, or until the chicken is cooked through.
- Shred & Toss Chicken: Remove the pan from the oven. Using two forks, shred the chicken breasts into bite-sized pieces. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce to coat it evenly with flavor.
- Assemble & Serve: Divide the chicken, roasted sweet potatoes, onions, and broccoli evenly among three bowls. Serve immediately while hot to enjoy the best flavor and texture.
Notes
- You can substitute chipotle powder with chili powder if you prefer a milder smoky heat.
- For extra flavor, marinate the chicken breasts in BBQ sauce for 30 minutes before cooking.
- To keep this dish gluten-free, ensure your BBQ sauce does not contain wheat-based ingredients.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
