Quick BBQ Chicken and Roasted Sweet Potato Bowls

Looking for a healthy, hearty dinner that’s easy to make and bursting with flavor? BBQ Chicken and Roasted Sweet Potato Bowls are a perfect solution. This meal combines lean chicken, roasted sweet potatoes, and vibrant vegetables, all topped with a tangy BBQ sauce that ties everything together. Whether you’re meal prepping for the week or cooking for your family, these bowls offer a wholesome and delicious option that will leave everyone satisfied.

Why BBQ Chicken and Roasted Sweet Potato Bowls?

Sometimes we fall into a dinner rut, repeating the same meals week after week. If you find yourself in that situation, this dish is the perfect way to shake things up. The balance of savory chicken, sweet potatoes, and a hint of smoky spice creates a satisfying meal that feels indulgent yet healthy. Not only is it simple to prepare, but it’s also packed with nutrients that your body will love.

BBQ Chicken and Roasted Sweet Potato Bowls are not only delicious but also versatile. You can adjust the ingredients based on your preferences or dietary restrictions. Whether you’re looking for a high-protein meal, a gluten-free option, or simply a hearty dinner, this dish ticks all the boxes.

Ingredients You Need for BBQ Chicken and Roasted Sweet Potato Bowls

To make these delicious bowls, you only need a handful of ingredients. Everything cooks on a single sheet pan, making cleanup a breeze.

Sweet Potatoes and Vegetables

Sweet Potatoes: The natural sweetness of roasted sweet potatoes adds a perfect contrast to the savory chicken and tangy BBQ sauce.
Yellow Onion: Adds depth and sweetness when roasted, pairing beautifully with the sweet potatoes.
Broccoli: Adds crunch and a burst of green to the dish, making it both flavorful and nutrient-rich.

Chicken

Boneless Skinless Chicken Breasts: Lean protein that is easily cooked and shredded, making it the perfect base for these bowls.

Seasoning and Sauces

Olive Oil: Used for tossing the vegetables and adding a rich texture to the roasted ingredients.
Garlic Powder: Adds savory flavor to the sweet potatoes and onions.
Chipotle Powder or Chili Powder: Adds a bit of smoky heat to the vegetables. Adjust to your spice preference.
BBQ Sauce: The key ingredient for this dish, BBQ sauce brings all the flavors together, coating the chicken and vegetables for that sweet and smoky finish.

How to Making BBQ Chicken and Roasted Sweet Potato Bowls

This dish may sound complex, but it’s surprisingly easy to make, especially with just one pan involved. Follow these simple steps to create a delicious, nutritious meal.

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This high heat will help roast the sweet potatoes and vegetables quickly while caramelizing the flavors.

Step 2: Prepare the Sweet Potatoes and Vegetables

Peel and chop the sweet potatoes into 1/2-inch chunks. Chop the onion into 1-inch pieces and add them to a lined sheet pan. Toss them in olive oil, garlic powder, and chipotle powder (or chili powder) for extra flavor. Make sure everything is well-coated.

Step 3: Roast the Sweet Potatoes and Onions

Place the sheet pan in the oven and roast the sweet potatoes and onions for 20 minutes. Roasting at high heat caramelizes the natural sugars in the sweet potatoes, making them soft on the inside and slightly crispy on the outside.

Step 4: Add the Broccoli and Chicken

After the first 20 minutes, take the sheet pan out of the oven. Push the sweet potatoes and onions to one side of the pan to make space for the broccoli and chicken breasts. Toss the broccoli in a little olive oil and salt before adding it to the pan. Place the chicken breasts on the other side of the pan and brush them with BBQ sauce.

Step 5: Bake the Chicken and Vegetables

Return the sheet pan to the oven and bake everything for 15-20 more minutes. This will cook the chicken through and allow the broccoli to become tender and the sweet potatoes to finish roasting. The chicken should be cooked to an internal temperature of 165°F.

Step 6: Shred the Chicken

Once the chicken is done, remove the pan from the oven and let the chicken cool for a few minutes. Then, use two forks to shred the chicken into bite-sized pieces. Toss the shredded chicken with the remaining BBQ sauce for extra flavor.

Step 7: Assemble the Bowls

Divide the roasted sweet potatoes, broccoli, and BBQ chicken among three bowls. You can also add extra toppings like avocado, cheese, or cilantro for added flavor and texture.

Why You’ll Love These BBQ Chicken and Roasted Sweet Potato Bowls

These bowls are not only easy to make but also offer a variety of benefits:

Nutrient-Dense: Packed with vitamins, fiber, and lean protein, this meal provides everything you need to fuel your body.
Meal Prep Friendly: You can easily double the recipe and store the bowls in airtight containers for up to 4-5 days, making it a great option for weekly meal prep.
Customizable: Feel free to add your favorite veggies, swap the chicken for chicken thighs or even tofu, or adjust the spice level to your liking.

Meal Prep and Leftover Ideas for BBQ Chicken and Roasted Sweet Potato Bowls

One of the best aspects of BBQ Chicken and Roasted Sweet Potato Bowls is how easy they are to meal prep. If you’re looking for a hassle-free way to ensure you have healthy, delicious meals throughout the week, this recipe is for you.

How to Meal Prep BBQ Chicken and Roasted Sweet Potato Bowls

Prepare the Recipe: Follow the recipe instructions to cook the chicken, sweet potatoes, broccoli, and BBQ sauce.
Portion into Containers: After cooking, divide the ingredients into individual portions. Store them in airtight meal prep containers. Each bowl should include a serving of sweet potatoes, broccoli, and shredded chicken.
Refrigerate or Freeze: These bowls can be stored in the refrigerator for 4-5 days. If you want to store them longer, place the bowls in the freezer for up to 3 months. Just be sure to omit any fresh toppings (like avocado) until you’re ready to eat.
Reheat and Enjoy: When it’s time to eat, simply reheat the bowl in the microwave or on the stove. Add any desired toppings, such as fresh herbs or a squeeze of lime, to freshen it up.

Leftover Ideas

Wrap it up: If you have leftover chicken and veggies, wrap them up in a whole wheat tortilla for a quick and healthy wrap. Add a drizzle of extra BBQ sauce for more flavor.
Add to Salads: Toss the roasted sweet potatoes, chicken, and broccoli into a salad. Add leafy greens, a sprinkle of cheese, and a light dressing for a refreshing lunch.
Make a Stir-Fry: Take the leftovers and turn them into a quick stir-fry. Just add a little extra sauce and sauté everything in a hot pan for a minute or two.

Variations and Customizations

One of the things that makes BBQ Chicken and Roasted Sweet Potato Bowls so great is their versatility. You can easily customize the ingredients to suit your preferences or dietary needs.

Protein Options

Chicken Thighs: If you prefer dark meat, chicken thighs are a great alternative. They’re juicier and more flavorful, and they work wonderfully with the BBQ sauce.
Tofu or Tempeh: For a vegetarian or vegan twist, swap the chicken for tofu or tempeh. These plant-based proteins will soak up the BBQ sauce and provide a satisfying texture.
Turkey: Ground turkey can also be used in place of chicken for a lean, flavorful option. It’s a great alternative for anyone looking to add a little variety to their protein sources.

Vegetable Options

Bell Peppers: Add colorful bell peppers for a pop of color and extra vitamin C. Simply slice them and roast them alongside the sweet potatoes.
Brussels Sprouts: If you’re a fan of Brussels sprouts, toss them in olive oil and roast them until crispy. They’ll add a delicious crunch to the dish.
Cauliflower: Roasted cauliflower makes a great addition to this dish, adding a mild flavor and another nutritious veggie.

BBQ Chicken and Roasted Sweet Potato Bowls

Ingredients

For the Sweet Potatoes and Vegetables

2 medium sweet potatoes, peeled and chopped into 1/2-inch chunks
1 large yellow onion, chopped into 1-inch pieces
1 tablespoon olive oil
1/4 teaspoon salt (divided)
1/2 teaspoon garlic powder
1/2 teaspoon chipotle powder or chili powder (adjust to spice preference)

For the Broccoli

1 medium head of broccoli, cut into florets
1 tablespoon olive oil
1/4 teaspoon salt

For the Chicken

1 pound boneless skinless chicken breasts
1/2 cup BBQ sauce (divided)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Sweet Potatoes and Onion: Peel and chop the sweet potatoes into 1/2-inch chunks. Chop the onion into 1-inch pieces. Place the sweet potatoes and onion on a lined sheet pan, toss with olive oil, salt, garlic powder, and chipotle powder until evenly coated.
Roast Sweet Potatoes and Onion: Roast in the oven for 20 minutes.
Prepare the Broccoli and Chicken: After 20 minutes, remove the sheet pan from the oven. Push the sweet potatoes and onions to one side. Toss the broccoli florets with olive oil and salt, then add them to the pan. Place the chicken breasts on the other side of the pan and brush with 1/4 cup of BBQ sauce.
Bake the Chicken and Vegetables: Return the pan to the oven and bake for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is tender.
Shred the Chicken: Remove the chicken from the pan and allow it to cool slightly. Shred the chicken with two forks and toss it in the remaining 1/4 cup of BBQ sauce.
Assemble the Bowls: Divide the roasted sweet potatoes, broccoli, and shredded BBQ chicken into bowls and serve immediately.

Notes

For a spicier version, add extra chipotle powder or a drizzle of hot sauce.
You can substitute chicken thighs for chicken breasts if you prefer dark meat.
For a vegan or vegetarian version, replace the chicken with tofu or tempeh, brushed with BBQ sauce for flavor.
Meal prep: This recipe holds up well in the fridge for 4-5 days, making it perfect for meal prep. Store in airtight containers and reheat when needed.

Nutritional Facts (Per Serving)

Nutrient	Amount
Calories	524 kcal
Carbohydrates	45g
Protein	51g
Fat	15g
Saturated Fat	3g
Polyunsaturated Fat	11g
Cholesterol	129mg
Sodium	1040mg
Fiber	6g
Sugar	24g