BBQ Chicken & Roasted Sweet Potato Bowls: Smoky, Balanced & Filling.

There is a specific kind of satisfaction that comes from a “power bowl” that actually tastes like comfort food. These BBQ Chicken and Roasted Sweet Potato Bowls are exactly that—a vibrant, nutrient-dense meal that hits every flavor note: smoky, sweet, tangy, and fresh.

The beauty of this recipe lies in the contrast. You have the earthy, caramelized sweetness of oven-roasted sweet potatoes playing against the bold, vinegary smoke of the BBQ chicken. Add in some creamy avocado and crisp red onion, and you have a meal that feels intentional and indulgent without the “heavy” feeling of traditional BBQ.

This is a quintessential “template” meal. It is perfect for Sunday meal prep because every component holds up beautifully in the fridge. Whether you’re fueling up for a busy workday or looking for a colorful family dinner, these bowls deliver a balanced mix of complex carbs, lean protein, and healthy fats.

Ingredients

This recipe yields 4 generous bowls.

The Roasted Foundation

2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 tbsp olive oil
1/2 tsp smoked paprika¹
1/2 tsp garlic powder²
Salt and pepper to taste

The Smoky Protein

1.5 lbs chicken breast or thighs, cut into bite-sized pieces
1/2 cup of your favorite BBQ sauce (look for lower-sugar options for a “cleaner” bowl)
1 tsp olive oil
Pinch of chili powder (optional, for heat)

The Fresh Components

4 cups base layer (choose: baby spinach, kale, or cooked quinoa/brown rice)
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, canned, or thawed from frozen)
1 large avocado, sliced or diced
1/4 cup red onion, finely diced
Handful of fresh cilantro, chopped

Instructions: Step-by-Step Assembly

1. Roast the Sweet Potatoes

Preheat: Set your oven to 400°F (200°C).
Season: On a large rimmed baking sheet, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer.
Bake: Roast for 20–25 minutes, tossing halfway through, until the edges are golden-brown and the insides are tender.

2. Cook the BBQ Chicken

Sauté: While the potatoes are roasting, heat 1 tsp of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through (about 8–10 minutes).
Glaze: Turn the heat down to low. Pour the BBQ sauce over the chicken and stir to coat. Let it simmer for 2 minutes until the sauce is thick and “tacky” on the chicken. Remove from heat.

3. Prepare the Base and Mix-ins

If using kale, massage it with a tiny bit of olive oil and lemon juice to soften the leaves.
If using quinoa or rice, ensure it is warmed through.

4. Assemble the Bowls

Divide your base layer (greens or grains) among four bowls.
Arrange the roasted sweet potatoes and BBQ chicken on top.
Add a scoop of black beans, corn, and red onion.
Top with fresh avocado slices and a sprinkle of cilantro.

Flavor & Texture Notes

Element	Texture	Flavor Profile
BBQ Chicken	Juicy & Saucy	Smoky, Tangy, Savory
Sweet Potato	Tender & Creamy	Sweet, Earthy, Caramelized
Black Beans/Corn	Soft & Snappy	Mild, Sweet, Neutral
Avocado	Velvety	Rich, Buttery, Cooling

Tips & Variations

Tip 1: The “Char” Secret

If you want the corn to pop, throw it into the skillet with the chicken for the last 3 minutes of cooking. The high heat will give the corn a charred, “street corn” vibe that pairs perfectly with BBQ sauce.

Tip 2: Sauce Selection

Since BBQ sauce can be quite sugary, I often look for a vinegar-based or sugar-free sauce (like North Carolina style) to keep the bowls from feeling too “dessert-like.”

Variation: The “Plant-Based” Bowl

Substitute the chicken with extra-firm tofu or tempeh. Simply press the tofu, cube it, and sauté until crispy before adding the BBQ sauce.

Storage & Make-Ahead

These bowls are legendary for meal prep.

Store: Keep the chicken, sweet potatoes, and beans/corn in an airtight container for up to 4 days.
Pro Tip: Keep the avocado and fresh greens separate until you are ready to eat. Reheat the chicken and potato mixture for 60–90 seconds in the microwave before adding the fresh toppings.
Avocado Trick: If dicing ahead of time, toss the avocado in a little lime juice to prevent it from browning.³

FAQ

Q: Do I need to peel the sweet potatoes?

A: Not necessarily! The skin contains great fiber. Just make sure to scrub them well before dicing if you choose to leave the skin on.

Q: Can I make this in an Air Fryer?

A: Yes! Roast the sweet potatoes at 380°F (190°C) for 12–15 minutes, shaking halfway through. You can even air fry the seasoned (unsauced) chicken at the same time if your basket is large enough.

Q: Is this bowl spicy?

A: Only if you want it to be! The base recipe is mild. If you love heat, add a sliced jalapeño or a drizzle of Sriracha over the top.