Welcome to a truly delicious and colorful meal that’s as nourishing as it is flavorful. This BBQ Chicken & Roasted Sweet Potato Bowls Recipe brings together tender, smoky chicken, caramelized sweet potatoes, and vibrant, wholesome ingredients in a bowl that’s perfect for lunch or dinner. It’s a fantastic combination of spices, textures, and fresh elements that makes every bite a comforting yet exciting experience. Whether you’re feeding the family or whipping up a quick solo meal, this recipe is a guaranteed crowd-pleaser that you’ll want to return to again and again.
Ingredients You’ll Need
The magic of this BBQ Chicken & Roasted Sweet Potato Bowls Recipe lies in its simple but thoughtfully chosen ingredients. Each one adds an essential layer of flavor, color, or nutrition that brings the whole bowl to life.
- 2 boneless, skinless chicken breasts: The perfect lean protein base that soaks up spices beautifully.
- 1 tablespoon olive oil: Used to keep the chicken juicy and add a subtle richness.
- 1 teaspoon paprika: For that smoky depth that makes the chicken pop.
- 1 teaspoon garlic powder: Offers a mellow garlic flavor without overpowering the dish.
- 1 teaspoon onion powder: Enhances savory notes and rounds out the spices.
- 1 teaspoon ground cumin: Adds earthiness and warmth to the seasoning blend.
- 1 teaspoon chili powder: Delivers a gentle kick and complexity.
- 1/2 teaspoon salt: Essential for balancing and highlighting all flavors.
- 1/4 teaspoon black pepper: Gives a subtle heat and bite.
- 2 medium sweet potatoes: Roasted to golden perfection for natural sweetness and creamy texture.
- 2 tablespoons olive oil: Helps sweet potatoes roast crisp and caramelized.
- 1/2 teaspoon salt: To season the sweet potatoes just right.
- 1/4 teaspoon black pepper: Compliments the sweetness with a hint of spice.
- 1 cup cooked quinoa: A nutty, protein-packed base that fills out the bowl.
- 1/2 cup BBQ sauce: Coats the chicken with sweet and tangy flavor that ties everything together.
- 1/2 cup corn kernels: Adds bursts of juicy sweetness and a pop of color.
- 1/2 cup black beans, drained and rinsed: Introduces creaminess and extra protein.
- 1/4 cup chopped cilantro: Brightens the bowl with fresh herbal notes.
- 1/4 cup sliced green onions: Adds crunch and a mild, oniony tang.
- 1/2 cup crumbled feta cheese (optional): For a salty, creamy finish that’s simply divine.
How to Make BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C), an ideal temperature to bring out the sweet potatoes’ natural sugars and crisp up their edges beautifully. Peel and cube the sweet potatoes into bite-sized pieces, ensuring even roasting. Toss these cubes with olive oil, salt, and pepper before spreading them out on a parchment-lined baking sheet so they roast evenly and get that irresistible caramelized finish after about 25-30 minutes.
Step 2: Prepare the Spice Mix and Season the Chicken
While the sweet potatoes are roasting, it’s time to mix up the aromatic spice blend. Combining paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper gives the chicken a flavorful punch. Drizzle olive oil over the chicken breasts to help the spices adhere, then rub this vibrant mixture all over both sides. This thorough seasoning ensures every bite bursts with smoky, spicy goodness.
Step 3: Cook the Chicken
Heat a skillet on medium and add the prepared chicken breasts. Cook them for around 6-7 minutes per side until they develop a golden crust and reach an internal temperature of 165°F (74°C). Resting the chicken before slicing helps retain the juices, leaving you with perfectly moist strips that will layer delightfully in your bowl.
Step 4: Prepare Quinoa and Warm BBQ Sauce
If your quinoa isn’t already ready, cook according to the package instructions. This fluffy and nutty grain will be the hearty base for your bowl. Meanwhile, gently heat your BBQ sauce on low to bring out its tangy-sweet character, perfect for drizzling over the chicken and veggies to tie all those flavors together.
Step 5: Assemble the Bowls
In a large bowl, combine the cooked quinoa with the roasted sweet potatoes, corn, and black beans. Layer the sliced chicken on top, then drizzle with the warm BBQ sauce. Finish with fresh cilantro, green onions, and, if you’re feeling indulgent, sprinkle some crumbled feta cheese for a creamy contrast. Toss gently if you like or leave the layers as they are—this dish is pretty, tasty, and nourishing either way.
How to Serve BBQ Chicken & Roasted Sweet Potato Bowls Recipe
Garnishes
Adding fresh chopped cilantro and sliced green onions at the end brings a bright freshness that balances the smoky, sweet, and savory elements. Crumbled feta adds a creamy tang that elevates each spoonful. Feel free to add a squeeze of lime or a dash of hot sauce if you want a zesty kick.
Side Dishes
This bowl is a complete meal on its own but can be paired nicely with a simple green salad dressed lightly with lemon vinaigrette or some crunchy pickled vegetables. These sides introduce additional layers of texture and acidity that complement the rich BBQ chicken and roasted sweet potatoes perfectly.
Creative Ways to Present
For a fun twist, serve your BBQ Chicken & Roasted Sweet Potato Bowls Recipe over a bed of fresh greens instead of quinoa for a lighter version. Alternatively, transform it into wraps by rolling the ingredients into a warm tortilla or pita bread for a handheld meal that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
Store any leftover BBQ Chicken & Roasted Sweet Potato Bowls in airtight containers in the fridge. The cooked chicken, roasted sweet potatoes, and quinoa keep well for up to three days, making this perfect for easy lunches or quick dinners during a busy week.
Freezing
If you want to keep your bowls longer, separate the chicken and roasted sweet potatoes from the fresh garnishes and freeze them in portioned containers. They’ll last up to two months and thaw easily in the fridge overnight.
Reheating
Reheat leftovers gently in the microwave or a skillet until warmed through, being careful not to overcook the chicken. Add fresh garnishes after reheating to preserve their crispness and flavor. BBQ sauce can be stirred in again at this point for an extra burst of flavor.
FAQs
Can I use other types of protein in this bowl?
Absolutely! Grilled shrimp, tofu, or even pulled pork would work beautifully with the spices and sides in this recipe. Just adjust cooking times accordingly for your protein of choice.
Is this recipe gluten-free?
Yes, this BBQ Chicken & Roasted Sweet Potato Bowls Recipe is naturally gluten-free, especially when using gluten-free BBQ sauce. Always double-check your sauce to be sure.
Can I make this recipe vegan or vegetarian?
Definitely. Swap out the chicken for grilled or roasted tofu or tempeh, and use a plant-based BBQ sauce. The beans and quinoa will ensure it’s filling and full of protein.
How spicy is this dish?
The seasoning blend offers mild warmth with a smoky kick, but it isn’t overly spicy. You can easily adjust the chili powder amount to suit your heat preference or add hot sauce if you desire more spice.
What’s the best way to reheat the roasted sweet potatoes?
The oven or a toaster oven reheats roasted sweet potatoes wonderfully, preserving their crispy edges. If you’re using a microwave, cover them lightly to avoid drying out and reheat in short bursts.
Final Thoughts
This BBQ Chicken & Roasted Sweet Potato Bowls Recipe is a fantastic way to enjoy a balanced, tasty meal that feels both comforting and fresh. With its simple ingredients and layered flavors, it’s sure to become a regular in your recipe rotation. Grab your ingredients and dive into this bowl of goodness that’s as delightful to make as it is to eat!
Print
BBQ Chicken & Roasted Sweet Potato Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
These BBQ Chicken & Roasted Sweet Potato Bowls are a wholesome and flavorful meal that combines tender, spice-rubbed chicken breasts with sweet roasted potatoes, fluffy quinoa, corn, black beans, and a tangy BBQ sauce. Topped with fresh cilantro, green onions, and optional feta cheese, these bowls are perfect for a nutritious lunch or dinner packed with vibrant colors and balanced textures.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowls Mix
- 1 cup cooked quinoa
- 1/2 cup BBQ sauce
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes evenly and to a perfect tenderness.
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into 1-inch cubes for even cooking.
- Arrange Sweet Potatoes: Spread the cubed sweet potatoes on a parchment-lined baking sheet to prevent sticking and facilitate easy cleanup.
- Oil and Season Sweet Potatoes: Drizzle with 2 tablespoons of olive oil and toss to coat, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the cubes.
- Roast Sweet Potatoes: Spread the potatoes in a single layer and roast in the oven for 25-30 minutes, flipping halfway through to ensure even browning and tenderness.
- Prepare Chicken: While the sweet potatoes roast, drizzle the chicken breasts with 1 tablespoon olive oil. In a small bowl, combine paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper, then rub the spice mix evenly over the chicken on both sides.
- Cook Chicken: Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C) and the centers are no longer pink.
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest a few minutes before slicing into thin strips to retain juices and tenderness.
- Prepare Quinoa: If your quinoa isn’t cooked, prepare it according to package instructions during the chicken cooking time to synchronize readiness.
- Warm BBQ Sauce: In a small saucepan, gently heat the BBQ sauce over low heat until warmed through to enhance flavor and ease mixing.
- Combine Bowl Ingredients: Once the sweet potatoes are roasted and removed from the oven, in a large bowl combine the cooked quinoa, roasted sweet potatoes, corn kernels, and black beans.
- Assemble the Bowl: Top the quinoa mixture with the sliced chicken, then drizzle the warmed BBQ sauce over everything and toss gently to distribute flavors evenly.
- Garnish and Serve: Finish with chopped cilantro, sliced green onions, and optional crumbled feta cheese for a fresh, vibrant touch. Serve immediately either warm or at room temperature for best taste.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Feta cheese is optional and can be omitted for a dairy-free version.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Flipping the sweet potatoes halfway through roasting promotes even browning.
- This recipe can be made ahead by cooking all components and assembling just before serving.
