BBQ Chicken & Roasted Sweet Potato Bowls

This bowl brings sweet roasted potatoes, warm BBQ chicken, quinoa, beans, and corn together in one simple meal. It is easy to make and fills you up. If you like oven-roasted chicken with simple sides, try this similar recipe for an easy weeknight meal: oven roasted chicken with garlic and potatoes.

Why This Recipe Works

The sweet potato adds soft, sweet bites that match the smoky BBQ on the chicken. Quinoa gives the bowl a light, nutty base. Corn and black beans add texture and protein. The mix of warm and cool toppings keeps each bite balanced.

Why you should try this recipe

You can make this dish in under an hour. It uses common ingredients and simple steps. You can change the toppings to fit your taste. It works for meal prep or a quick family dinner.

How to make BBQ Chicken & Roasted Sweet Potato Bowls

This section shows the order to cook and build the bowls. Roast the sweet potatoes first, cook the chicken while the potatoes cook, warm the BBQ sauce, then toss everything together and top.

Ingredients :

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil (for chicken)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt (for chicken)
• 1/4 teaspoon black pepper (for chicken)
• 2 medium sweet potatoes
• 2 tablespoons olive oil (for sweet potatoes)
• 1/2 teaspoon salt (for sweet potatoes)
• 1/4 teaspoon black pepper (for sweet potatoes)
• 1 cup cooked quinoa
• 1/2 cup BBQ sauce
• 1/2 cup corn kernels
• 1/2 cup black beans, drained and rinsed
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 1/2 cup crumbled feta cheese (optional)

Equipments Needed

• Oven and baking sheet
• Parchment paper (optional)
• Large skillet
• Small bowl for spices
• Small saucepan for BBQ sauce
• Mixing bowl
• Knife and cutting board
• Meat thermometer (optional but helpful)

Step-by-Step Instructions :

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the sweet potatoes into small 1-inch pieces.
3. Place the sweet potato cubes on a baking sheet lined with parchment paper.
4. Drizzle 2 tablespoons of olive oil over the sweet potatoes and toss to coat evenly.
5. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the sweet potatoes.
6. Spread the sweet potatoes into a single layer on the baking sheet.
7. Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and lightly browned, flipping halfway through.
8. While the sweet potatoes are roasting, prepare the chicken breasts by drizzling 1 tablespoon of olive oil over them.
9. In a small bowl, mix together 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Rub the spice mixture evenly over both sides of the chicken breasts.
11. Heat a large skillet over medium heat.
12. Once the skillet is hot, add the seasoned chicken breasts to the pan.
13. Cook the chicken breasts for 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are no longer pink in the center.
14. Remove the cooked chicken breasts from the skillet and let them rest for a few minutes before slicing them into thin strips.
15. While the chicken is cooking, prepare the quinoa by following the instructions on the package if it’s not already cooked.
16. In a small saucepan, heat the BBQ sauce over low heat until warmed through.
17. Once the sweet potatoes are done roasting, remove them from the oven and set them aside.
18. In a large mixing bowl, combine the cooked quinoa, corn kernels, black beans, and roasted sweet potatoes.
19. Add the sliced chicken on top of the quinoa mixture.
20. Drizzle the warmed BBQ sauce over the entire bowl and toss gently to combine.
21. Top the mixture with chopped cilantro, sliced green onions, and crumbled feta cheese (if using).
22. Serve the BBQ chicken and roasted sweet potato bowls immediately, either warm or at room temperature.

How to serve BBQ Chicken & Roasted Sweet Potato Bowls

Serve the bowls warm. Offer extra BBQ sauce on the side for more flavor. Add a squeeze of lime if you like a bright touch. You can also serve over greens instead of quinoa for a lighter meal.

How to store BBQ Chicken & Roasted Sweet Potato Bowls

Cool the bowls to room temperature, then store in airtight containers. Keep in the fridge up to 3-4 days. Reheat in the microwave or in a pan on medium heat until warm. For longer storage, freeze components separately (quinoa and sweet potatoes freeze well) for up to 2 months.

Tips & Tricks

• Cut sweet potatoes to the same size so they cook evenly.
• Let the chicken rest a few minutes before slicing to keep it juicy.
• Warm the BBQ sauce gently to avoid burning sugar in the sauce.
• For a faster meal, use pre-cooked rotisserie chicken and heat it with the BBQ sauce. You can find another simple chicken bowl idea here: buffalo chicken bowls.
• Taste as you go and add salt or more BBQ sauce to adjust flavor. You might also like a simple chicken wrap idea for leftovers: cheesy chicken garlic wraps.

Variations & Substitutions

• Swap quinoa for rice, couscous, or mixed greens.
• Use chicken thighs instead of breasts for more fat and flavor.
• Swap black beans for pinto or kidney beans.
• Use a spicy BBQ sauce or mix BBQ with hot sauce for heat.
• Make it vegetarian: replace chicken with grilled tofu or roasted chickpeas and use a plant-based BBQ sauce.

FAQs

Q: Can I make this meal ahead?
A: Yes. Roast the sweet potatoes and cook the quinoa ahead. Keep chicken separate and warm before serving.

Q: Is this recipe freezer friendly?
A: Yes, freeze quinoa and sweet potatoes in airtight containers. Thaw and reheat, then add fresh toppings after heating.

Q: Can I use frozen sweet potato cubes?
A: Yes, but reduce roasting time and check often so they do not overcook.

Q: What if I don’t have feta?
A: You can skip it or use goat cheese, cotija, or cheddar for a different flavor.

Q: Can I grill the chicken instead of pan-cooking?
A: Yes. Grill on medium heat 6-8 minutes per side until 165°F (74°C).

Conclusion

This bowl is a simple, tasty weeknight dish that mixes smoky BBQ chicken with sweet roasted potatoes and hearty quinoa. For another take on BBQ chicken and sweet potatoes, see this full recipe for BBQ Chicken & Roasted Sweet Potato Bowls at The Creative Bite. If you want a stuffed sweet potato version, check this easy guide to BBQ Chicken Stuffed Sweet Potatoes at One Balanced Life.

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