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

Scale

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!