Bbq Chicken & Roasted Sweet Potato Bowls Recipe

There's something incredibly comforting about the smoky sweetness of BBQ chicken paired with caramelized roasted sweet potatoes. Add a touch of tangy slaw and creamy avocado, and you've got a colorful, flavor-packed bowl that satisfies on every level.

this Recipe

I came up with this BBQ Chicken & Roasted Sweet Potato Bowls recipe after a summer cookout left us with leftover grilled chicken and a few stray vegetables. One improvisational dinner later, it became a weeknight regular. It's hearty, wholesome, and checks all the boxes for a balanced, feel-good meal.

The contrast of warm, roasted veggies with cool, crisp toppings is just unbeatable. And once you try this recipe, I promise it’ll earn a permanent spot in your dinner rotation.

Why You'll Love This BBQ Chicken & Roasted Sweet Potato Bowls Recipe

This is the kind of dish that feels indulgent but is secretly good for you. With a blend of textures and flavors that make every bite interesting, it's easy to see why this has become a go-to meal in our house.

First and foremost, it’s incredibly easy to make. Roast the sweet potatoes, warm the chicken, assemble your toppings, and you’re done. Even on the busiest weeknight, you can pull this off in under 40 minutes.

It’s also great for meal prep. Everything can be made in advance and stored separately, so all you have to do is reheat and build your bowl. Perfect for work lunches or low-effort dinners throughout the week.

This recipe is nutritious and balanced. You’ve got lean protein from the chicken, complex carbs from the sweet potatoes, healthy fats from the avocado, and fiber-rich veggies. It’s a filling meal that still feels light and energizing.

And let’s not forget how customizable it is. Swap in different proteins, switch up the toppings, or drizzle with your favorite sauce. It’s endlessly adaptable, which means no one gets bored.

Next, let’s take a closer look at the key ingredients that make these bowls so irresistible.

Ingredients Notes

The beauty of BBQ Chicken & Roasted Sweet Potato Bowls lies in the balance of wholesome ingredients and bold flavors. Each element contributes something unique to the final dish, so quality and preparation matter.

Sweet potatoes are the star of the base. Roasting brings out their natural sweetness and adds a slight crisp on the edges that plays beautifully against the soft interior. I like to cube them evenly and toss them with a little olive oil, smoked paprika, and salt before roasting.

BBQ chicken provides that signature smoky flavor. You can use grilled chicken breast or thighs, or even leftover rotisserie chicken tossed in your favorite BBQ sauce. I personally love using a hickory-smoked sauce for an extra punch of flavor.

Red cabbage slaw adds freshness and crunch. I usually make a quick slaw with shredded cabbage, apple cider vinegar, a touch of honey, and a pinch of salt. It adds just the right amount of acidity to balance the sweet and savory elements.

Avocado brings creaminess and a cool, buttery texture that ties everything together. Sliced or cubed, it mellows the bold flavors and adds a healthy dose of good fats.

You’ll also need a sheet pan for roasting, a skillet (if you're reheating or freshly cooking chicken), and your favorite bowls for serving. A sharp knife and cutting board will also make prep a breeze.

How To Make This BBQ Chicken & Roasted Sweet Potato Bowls Recipe

Creating these bowls is as simple as roast, toss, and layer. Once you’ve prepped your ingredients, the rest is all about assembly.

Start by preheating your oven to 425°F. While it heats, peel and cube your sweet potatoes. Toss them in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.

While the sweet potatoes roast, prepare your chicken. If you're starting with raw chicken, season it lightly with salt and pepper, and cook it in a skillet over medium heat until done. Then shred or slice it and toss with warm BBQ sauce. If using leftovers, simply reheat and mix with the sauce in a pan.

Next, throw together your slaw. In a medium bowl, combine thinly sliced red cabbage with a splash of apple cider vinegar, a drizzle of honey, and a pinch of salt. Toss well and let it sit to slightly pickle while everything else finishes cooking.

Now it’s time to build your bowls. Start with a generous scoop of roasted sweet potatoes as the base. Add BBQ chicken on top, followed by a handful of slaw, slices of fresh avocado, and any additional toppings you like – sliced green onions, chopped cilantro, or even a drizzle of ranch or extra BBQ sauce.

From start to finish, this dish takes about 35-40 minutes. The sweet potatoes and chicken cook simultaneously, and the rest comes together in the meantime, making it a quick but satisfying dinner.

Storage Options

These bowls are a dream when it comes to leftovers and meal prep. Simply store each component separately in airtight containers in the fridge.

Roasted sweet potatoes will keep well for up to 4 days. Reheat them in the oven or air fryer to bring back that crispy exterior.

BBQ chicken also lasts about 4 days when stored properly. You can reheat it gently in a skillet or microwave with a splash of extra BBQ sauce to keep it moist.

Slaw is best eaten within 2-3 days. It softens over time, but the flavor gets even better as it marinates in the vinegar and honey.

When reheating, warm your chicken and potatoes separately, then assemble with cold toppings like avocado and slaw just before serving. This helps maintain the contrast in temperature and texture that makes the bowl so satisfying.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have or what you're craving.

Try swapping the chicken for pulled pork or even grilled tofu if you want a vegetarian option. BBQ jackfruit also works beautifully for a plant-based version.

Instead of sweet potatoes, you could use roasted butternut squash or even a bed of brown rice or quinoa for a grain-based base that’s just as filling.

Want to change up the flavor profile? Use a different BBQ sauce – spicy, mustard-based, or even a Korean-style gochujang BBQ for a twist.

You can also add extras like black beans, corn, or pickled onions for more variety and color. The possibilities really are endless.

Feel free to play around with this recipe to suit your preferences. Whether you like it smoky, spicy, tangy, or sweet, there's room to make it your own and still keep it simple and satisfying.

Print