If you’re looking for a hearty, flavor‑packed dinner that’s also perfect for meal prep, these BBQ chicken sweet potato bowls are exactly what you need. Tender pieces of chicken are coated in smoky, sweet barbecue sauce and paired with roasted sweet potatoes, fresh vegetables, and a grain or greens base. Everything comes together in about 40–45 minutes, and the bowls store beautifully in the fridge for quick lunches or dinners all week long.
Why These Bowls Are Meal‑Prep Perfect
These bowls work so well for meal prep because they hold up well in the fridge and actually taste great cold or reheated. The sweet potatoes stay soft but don’t turn mushy, the chicken stays juicy, and the barbecue sauce keeps everything flavorful. You can assemble the bowls ahead of time and store them in airtight containers, or keep the components separate and mix them together when you’re ready to eat.
The combination of protein, complex carbs, and vegetables makes this a balanced meal that keeps you full and satisfied. You can easily customize the bowls to fit your dietary preferences—use brown rice or quinoa for extra fiber, add extra veggies for more nutrients, or keep it low‑carb with a bed of greens.
Ingredients for Best BBQ Chicken Sweet Potato Bowls
This recipe serves about 4.
- 1 pound boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 cup cooked grain (rice, quinoa, or farro)
- ½ cup barbecue sauce (your favorite brand)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1 cup shredded cabbage or coleslaw mix, ½ cup black beans, diced tomatoes, red onion, jalapeño, cilantro, ranch or yogurt dressing
Step‑By‑Step Instructions
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Spread them out in a single layer and roast for 25–30 minutes, stirring halfway, until they’re tender and slightly caramelized around the edges.
Step 2: Cook the BBQ Chicken
While the sweet potatoes roast, season the chicken pieces with salt, pepper, smoked paprika, garlic powder, and onion powder. Heat a skillet over medium‑high heat and add a little olive oil. Cook the chicken for about 5–7 minutes per side, or until golden brown and cooked through. Reduce the heat to medium, pour the barbecue sauce over the chicken, and let it simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Step 3: Assemble the Bowls
Divide the cooked grain among four bowls. Top with roasted sweet potatoes and shredded BBQ chicken. Add any extra toppings you like—shredded cabbage or coleslaw, black beans, diced tomatoes, red onion, jalapeño, or cilantro. Drizzle with ranch, yogurt dressing, or extra barbecue sauce if desired.
Variations to Try
- Sheet‑Pan Version: Toss the chicken and sweet potatoes with barbecue sauce and roast everything on a single sheet pan for easier cleanup.
- Vegetable‑Packed: Add broccoli, Brussels sprouts, or bell peppers to the baking sheet with the sweet potatoes.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the barbecue sauce.
- Low‑Carb Option: Use cauliflower rice or a bed of mixed greens instead of grain.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in the microwave or in a skillet over medium heat until warmed through. The sweet potatoes may soften more when reheated, but the flavors will still be delicious.
Serving and Pairing Ideas
These bowls are very versatile. Here are some ideas to get you started.
- With a simple green salad or coleslaw on the side.
- Alongside roasted vegetables like Brussels sprouts or green beans.
- As a meal‑prep lunch with extra toppings like nuts or seeds for crunch.
Final Thoughts
These best BBQ chicken sweet potato bowls are the kind of recipe that feels special but is actually very simple to make. The combination of smoky barbecue chicken, roasted sweet potatoes, and fresh toppings creates a meal that’s comforting and satisfying without being complicated. Once you try it, you’ll understand why it’s going to become a regular in your weeknight rotation and meal‑prep lineup.
