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Easy BBQ Chicken Sweet Potato Bowl

This recipe delivers a balanced and flavorful BBQ Chicken Sweet Potato Bowl with ease. It combines sweet and savory elements, featuring roasted sweet potatoes, tender BBQ chicken, and a variety of fresh toppings for a complete and satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1/2 cup BBQ sauce smoky bourbon BBQ preferred
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup coleslaw
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • Lime wedges, for serving
  • Optional: pickled jalapenos
  • Optional: crumbled cotija cheese

Equipment

  • baking sheet
  • Large bowl
  • large skillet
  • Oven
  • measuring cups and spoons
  • fork
  • knife
  • cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread sweet potatoes in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  5. In a bowl, combine chicken with olive oil, chili powder, onion powder, and cayenne pepper (if using).
  6. Heat a large skillet over medium-high heat.
  7. Add the chicken and cook for 5-7 minutes per side, or until cooked through and nicely browned.
  8. Remove chicken from the skillet and let it rest for a few minutes.
  9. Shred the chicken with two forks.
  10. Return the shredded chicken to the skillet and stir in the BBQ sauce.
  11. Cook for 2-3 minutes, or until the sauce is heated through and evenly coats the chicken.
  12. Divide the roasted sweet potatoes among bowls.
  13. Top with BBQ chicken, coleslaw, black beans, red onion, cilantro, and avocado.
  14. Serve with lime wedges.

Notes

For best results, ensure sweet potatoes are evenly coated with oil and spices before roasting. Sear the chicken to get a golden-brown crust. Add BBQ sauce to the shredded chicken after it's cooked to prevent burning and maintain flavor. Feel free to experiment with different toppings to find your favorite combination. Leftovers can be stored in the refrigerator for up to 3 days.