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BBQ Chicken & Roasted Sweet Potato Bowls

BBQ Chicken & Roasted Sweet Potato Bowls for Flavorful Nights

BBQ Chicken & Roasted Sweet Potato Bowls combine savory, sweet, and tangy flavors for a comforting meal that's quick to prepare and easily customizable.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Swap with tofu or tempeh for a vegetarian option.
  • 2 tablespoons Olive oil Avocado oil is a great substitute.
  • 1 teaspoon Paprika Smoked paprika for extra depth.
  • 1 teaspoon Garlic powder Fresh garlic can be used for more aroma.
  • 1 teaspoon Onion powder Omit if desired.
  • 1 teaspoon Ground cumin Coriander can be an alternative.
  • 1 teaspoon Chili powder Add cayenne for extra heat.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black pepper Freshly ground is recommended.
For the Roasted Sweet Potatoes
  • 4 cups Sweet potatoes Butternut squash can be swapped in.
For the Bowl Base
  • 2 cups Cooked quinoa Brown rice or farro work well too.
For the Flavor Boost
  • 1 cup BBQ sauce Homemade or vegan BBQ sauce can be used.
  • 1 cup Corn kernels Fresh or frozen varieties are perfect.
  • 1 can Black beans Chickpeas can substitute for different texture.
  • 1/4 cup Chopped cilantro Omit if preferred herb-free.
  • 1/4 cup Sliced green onions Chives or shallots can be alternatives.
  • 1/2 cup Crumbled feta cheese Optional; can use vegan feta.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Saucepan
  • cutting board

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure sweet potatoes roast perfectly.
  2. Peel and cube sweet potatoes into roughly 1-inch pieces. Spread them on a baking sheet lined with parchment paper.
  3. Drizzle sweet potatoes with olive oil and sprinkle with salt and pepper. Toss and roast for 25–30 minutes, flipping halfway through.
  4. Brush chicken breasts with olive oil, season with paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
  5. Cook seasoned chicken in a skillet over medium-high heat for 6–7 minutes on each side until internal temperature reaches 165°F.
  6. Remove chicken from skillet and let it rest for a few minutes before slicing into strips.
  7. Prepare quinoa according to package instructions, usually simmering until fluffy, about 15 minutes.
  8. Warm BBQ sauce in a small saucepan over low heat, stirring occasionally until heated through.
  9. In a large bowl, combine cooked quinoa, roasted sweet potatoes, corn, and black beans. Top with sliced chicken and drizzle warm BBQ sauce over everything.
  10. Finish with chopped cilantro and sliced green onions. Serve warm or at room temperature.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 8gVitamin A: 18000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Customize the bowls with your favorite toppings for a personalized experience.

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