These bowls are loaded with smoky BBQ chicken, caramelized sweet potatoes, and fresh toppings like avocado, corn, and bell pepper—all layered over a hearty base of quinoa or brown rice. It’s a meal prep-friendly, customizable dish that’s full of bold flavor and natural sweetness.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Calories per serving: Approximately 400–450
Ingredients
For the BBQ Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
Salt and pepper to taste
½ cup BBQ sauce (your favorite)
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
For the Bowl Assembly:
1 cup cooked quinoa or brown rice
1 cup corn kernels (fresh or frozen)
1 red bell pepper, diced
1 avocado, sliced
Fresh cilantro, for garnish
Extra BBQ sauce for drizzling
Instructions
Make the BBQ Chicken: Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Heat a grill pan or skillet over medium heat. Cook the chicken for 5–6 minutes per side, until cooked through and golden. In the last minute of cooking, brush with BBQ sauce and let it caramelize. Let the chicken rest for 5 minutes before slicing.
Roast the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Assemble the Bowls: Divide the quinoa or rice into 4 bowls. Top with roasted sweet potatoes, corn, bell pepper, and avocado. Add sliced BBQ chicken, drizzle with more BBQ sauce, and garnish with fresh cilantro.
Notes
Use Rotisserie Chicken: For quicker prep, swap in shredded rotisserie chicken and toss it with warmed BBQ sauce.
Spice It Up: Add sliced jalapeños, hot sauce, or a spicy BBQ sauce for extra heat.
Make It Vegan: Replace chicken with grilled tofu or roasted chickpeas, and use vegan BBQ sauce.
Switch the Base: Quinoa, rice, cauliflower rice, or greens all work well as a base.
Prep-Friendly: Keep components stored separately and assemble just before eating.
Air-Fried Sweet Potatoes: For extra crispiness, cook sweet potatoes in the air fryer at 400°F for 15–20 minutes.
Add Cheese: A sprinkle of feta, cheddar, or shredded Monterey Jack makes this extra indulgent.
Drizzle Ideas: Cilantro-lime dressing, ranch, or chipotle mayo work great in place of BBQ sauce.
Make It Tropical: Add grilled pineapple or mango for sweet contrast.
Great for Leftovers: Leftovers keep well in the fridge for up to 3 days. Reheat gently and enjoy!
BBQ Chicken & Roasted Sweet Potato Bowls
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Description
These bowls are loaded with smoky BBQ chicken, caramelized sweet potatoes, and fresh toppings like avocado, corn, and bell pepper—all layered over a hearty base of quinoa or brown rice. It’s a meal prep-friendly, customizable dish that’s full of bold flavor and natural sweetness.
Ingredients
For the BBQ Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
Salt and pepper to taste
½ cup BBQ sauce (your favorite)
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
For the Bowl Assembly:
1 cup cooked quinoa or brown rice
1 cup corn kernels (fresh or frozen)
1 red bell pepper, diced
1 avocado, sliced
Fresh cilantro, for garnish
Extra BBQ sauce for drizzling
Instructions
Make the BBQ Chicken: Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Heat a grill pan or skillet over medium heat. Cook the chicken for 5–6 minutes per side, until cooked through and golden. In the last minute of cooking, brush with BBQ sauce and let it caramelize. Let the chicken rest for 5 minutes before slicing.
Roast the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Assemble the Bowls: Divide the quinoa or rice into 4 bowls. Top with roasted sweet potatoes, corn, bell pepper, and avocado. Add sliced BBQ chicken, drizzle with more BBQ sauce, and garnish with fresh cilantro.
Notes
Use Rotisserie Chicken: For quicker prep, swap in shredded rotisserie chicken and toss it with warmed BBQ sauce.
Spice It Up: Add sliced jalapeños, hot sauce, or a spicy BBQ sauce for extra heat.
Make It Vegan: Replace chicken with grilled tofu or roasted chickpeas, and use vegan BBQ sauce.
Switch the Base: Quinoa, rice, cauliflower rice, or greens all work well as a base.
Prep-Friendly: Keep components stored separately and assemble just before eating.
Air-Fried Sweet Potatoes: For extra crispiness, cook sweet potatoes in the air fryer at 400°F for 15–20 minutes.
Add Cheese: A sprinkle of feta, cheddar, or shredded Monterey Jack makes this extra indulgent.
Drizzle Ideas: Cilantro-lime dressing, ranch, or chipotle mayo work great in place of BBQ sauce.
Make It Tropical: Add grilled pineapple or mango for sweet contrast.
Great for Leftovers: Leftovers keep well in the fridge for up to 3 days. Reheat gently and enjoy!