There’s something irresistibly comforting about a meal served in a bowl. Maybe it’s the way all the ingredients nestle together, or maybe it’s the memories bowls bring back—like sitting cross-legged on the couch on a rainy evening with a hearty, warm meal in hand. This BBQ Chicken Roasted Sweet Potato Bowl has that kind of magic. It’s vibrant, nourishing, and loaded with flavor.
Growing up, BBQ chicken was a summer weekend tradition in our house—sticky fingers, smoky air, and family gathered around the backyard table. Sweet potatoes, on the other hand, were always a fall staple. We’d roast them until their edges caramelized and the inside turned creamy and sweet. This bowl brings those two moments together in the most delicious way, blending warm, roasted sweet potatoes with smoky BBQ chicken, crisp slaw, and a drizzle of tangy sauce for good measure.
It’s the kind of meal that works for just about any time of year. It feels wholesome but indulgent, comforting but fresh. Whether you’re meal prepping for the week or just need a dinner that feels like a hug in a bowl, this one’s got you covered.
Why You’ll Love This Recipe:
- Flavor-packed and satisfying: With sweet, smoky, tangy, and crunchy elements all in one bowl, each bite is a little different and totally delicious.
- Meal prep-friendly: Make everything in advance and assemble when you’re ready.
- Simple ingredients, big payoff: No fancy or hard-to-find ingredients, just everyday favorites that work together beautifully.
- Customizable: Add your favorite veggies, swap out toppings, or make it meatless—this bowl plays well with others.
INGREDIENTS YOU’LL NEED:
For the sweet potatoes:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For the BBQ chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup BBQ sauce (your favorite variety)
For the coleslaw:
- 2 cups shredded cabbage (purple or green, or a mix)
- 1/4 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and black pepper, to taste
Optional toppings:
- Sliced green onions
- Diced avocado
- Chopped cilantro
- Extra BBQ sauce
HOW TO MAKE BBQ CHICKEN ROASTED SWEET POTATO BOWLS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Roast the sweet potatoes
Preheat your oven to 425°F (220°C). On a large baking sheet, toss your diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer—this helps them get those caramelized edges we all love. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
Step 2: Cook the chicken
While your sweet potatoes are roasting, season the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium heat, then cook the chicken for about 5–6 minutes per side, or until it’s fully cooked and golden on the outside. Let it rest for a few minutes, then slice or shred it and toss it in the BBQ sauce.
Step 3: Make the slaw
In a medium bowl, mix together the shredded cabbage, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Give it a good toss and set it aside while the other components finish cooking. The flavors deepen as it sits, giving the slaw a nice tangy crunch.
Step 4: Assemble the bowls
Now comes the fun part. In each bowl, layer a generous scoop of roasted sweet potatoes, a portion of BBQ chicken, and a handful of crunchy slaw. Top with your favorite extras—maybe some sliced green onions, creamy avocado chunks, a sprinkle of cilantro, or an extra drizzle of BBQ sauce.
HELPFUL TIPS:
- Even roasting: Try to cut your sweet potatoes into evenly-sized cubes so they cook at the same rate.
- Marinate for more flavor: If you have extra time, let the chicken sit in the BBQ sauce for 20–30 minutes before cooking for deeper flavor.
- Shortcut option: Use store-bought rotisserie chicken and toss it in BBQ sauce for a quick version.
- Slaw swap: You can use pre-shredded slaw mix to save time—just mix it with the yogurt dressing.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Roasting + Stovetop
- Cuisine: American
- Diet: Gluten-Free (depending on BBQ sauce used)
NOTES:
This recipe is wonderfully flexible—if you’re missing one or two ingredients, don’t sweat it. You can add black beans, roasted corn, or even swap the cabbage for kale or spinach if that’s what you have on hand. Make it your own!
NUTRITIONAL INFORMATION:
(Approximate per serving)
Calories: 400–450
Protein: 30g
Carbohydrates: 35g
Fat: 15g
Fiber: 6g
Note: This will vary based on your BBQ sauce and toppings.
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely! Each component can be made ahead and stored separately. Just assemble the bowl when you’re ready to eat.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free BBQ sauce.
Can I make this dairy-free?
Sure! Swap the Greek yogurt in the slaw for a dairy-free yogurt or just use a vinegar-based slaw instead.
What’s a good substitute for chicken?
You could use grilled tofu, roasted chickpeas, or beef sausage slices for a meatier twist.
STORAGE INSTRUCTIONS:
Store each component separately in airtight containers. The chicken and sweet potatoes will last up to 4 days in the fridge. Reheat the sweet potatoes and chicken before assembling your bowl. The slaw can be made up to 2 days in advance but is best fresh.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Pesto Chicken
- Greek Yogurt Marinated Chicken
- Grilled Buffalo Chicken Salad
- Sweet Chili Rotisserie Chicken Bowls
CONCLUSION
This BBQ Chicken Roasted Sweet Potato Bowl is the kind of meal you’ll come back to again and again—it’s easy, comforting, and packed with flavor. Whether you’re cooking for one or feeding a family, it’s a guaranteed crowd-pleaser. Don’t be surprised if it makes its way into your weekly meal rotation. It’s a bowlful of cozy, smoky-sweet goodness you’ll crave all year long.
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BBQ Chicken Roasted Sweet Potato Bowls
Description
There’s something irresistibly comforting about a meal served in a bowl. Maybe it’s the way all the ingredients nestle together, or maybe it’s the memories bowls bring back—like sitting cross-legged on the couch on a rainy evening with a hearty, warm meal in hand. This BBQ Chicken Roasted Sweet Potato Bowl has that kind of magic. It’s vibrant, nourishing, and loaded with flavor.
Growing up, BBQ chicken was a summer weekend tradition in our house—sticky fingers, smoky air, and family gathered around the backyard table. Sweet potatoes, on the other hand, were always a fall staple. We’d roast them until their edges caramelized and the inside turned creamy and sweet. This bowl brings those two moments together in the most delicious way, blending warm, roasted sweet potatoes with smoky BBQ chicken, crisp slaw, and a drizzle of tangy sauce for good measure.
It’s the kind of meal that works for just about any time of year. It feels wholesome but indulgent, comforting but fresh. Whether you’re meal prepping for the week or just need a dinner that feels like a hug in a bowl, this one’s got you covered.
Ingredients
For the sweet potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
For the BBQ chicken:
2 boneless, skinless chicken breasts
1 teaspoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/2 cup BBQ sauce (your favorite variety)
For the coleslaw:
2 cups shredded cabbage (purple or green, or a mix)
1/4 cup plain Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper, to taste
Optional toppings:
Sliced green onions
Diced avocado
Chopped cilantro
Extra BBQ sauce
Instructions
Step 1: Roast the sweet potatoes
Preheat your oven to 425°F (220°C). On a large baking sheet, toss your diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer—this helps them get those caramelized edges we all love. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
Step 2: Cook the chicken
While your sweet potatoes are roasting, season the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium heat, then cook the chicken for about 5–6 minutes per side, or until it’s fully cooked and golden on the outside. Let it rest for a few minutes, then slice or shred it and toss it in the BBQ sauce.
Step 3: Make the slaw
In a medium bowl, mix together the shredded cabbage, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Give it a good toss and set it aside while the other components finish cooking. The flavors deepen as it sits, giving the slaw a nice tangy crunch.
Step 4: Assemble the bowls
Now comes the fun part. In each bowl, layer a generous scoop of roasted sweet potatoes, a portion of BBQ chicken, and a handful of crunchy slaw. Top with your favorite extras—maybe some sliced green onions, creamy avocado chunks, a sprinkle of cilantro, or an extra drizzle of BBQ sauce.
Notes
This recipe is wonderfully flexible—if you’re missing one or two ingredients, don’t sweat it. You can add black beans, roasted corn, or even swap the cabbage for kale or spinach if that’s what you have on hand. Make it your own!