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Smoky BBQ Chicken Sweet Potato Bowl

This Smoky BBQ Chicken Sweet Potato Bowl recipe balances smoky and sweet flavors with tender chicken and caramelized sweet potatoes. It's a customizable and satisfying meal perfect for a weeknight dinner. The recipe includes a variety of toppings to add texture and freshness to the bowl.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper optional
  • Salt to taste
  • Black pepper to taste
  • 1 cup BBQ sauce
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tbsp olive oil for sweet potatoes
  • 1/2 tsp smoked paprika for sweet potatoes
  • 1/4 tsp salt for sweet potatoes
  • 1/4 tsp black pepper for sweet potatoes
  • 2 cups cooked quinoa or rice
  • 1 cup black beans, rinsed and drained
  • 1 avocado, diced
  • 1/2 cup corn kernels fresh or frozen
  • 1/4 cup red onion, thinly sliced
  • Cilantro, chopped for garnish
  • Lime wedges for serving

Equipment

  • Large bowl
  • baking sheet
  • large skillet
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • spatula
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper.
  3. Spread the 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. While the sweet potatoes are roasting, prepare the chicken.
  6. In a large bowl, combine the chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  7. Toss to coat evenly.
  8. Heat a large skillet over medium-high heat.
  9. Add the marinated chicken and cook for 6-8 minutes, or until cooked through and slightly browned, stirring occasionally.
  10. Pour the BBQ sauce over the cooked chicken and stir to coat.
  11. Reduce heat to low and simmer for 5-10 minutes, allowing the sauce to thicken and glaze the chicken.
  12. Divide the cooked quinoa or rice between bowls.
  13. Top with roasted sweet potatoes, BBQ chicken, black beans, avocado, corn, and red onion.
  14. Garnish with cilantro and serve with lime wedges.

Notes

For best results, use chicken thighs instead of chicken breast for juicier chicken. Adjust the amount of smoked paprika and cayenne pepper to your preference. Simmering the chicken in the BBQ sauce allows the flavors to meld together. Feel free to customize the bowl with your favorite toppings, such as Greek yogurt or sour cream.