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A vibrant and delicious Smoky Bbq Chicken Sweet Potato Bowl, featuring grilled chicken, roasted sweet potatoes, and colorful toppings, is showcased as the featured image.

Smoky BBQ Chicken Sweet Potato Bowl Ultimate

This ultimate Smoky BBQ Chicken Sweet Potato Bowl recipe delivers restaurant-quality results with tender, flavorful chicken and caramelized sweet potatoes. The combination of smoky spices and fresh toppings creates a satisfying and healthy meal perfect for any weeknight.
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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
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil for chicken
  • 2 tablespoons BBQ spice rub
  • 1/2 teaspoon smoked paprika for chicken
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup BBQ sauce, divided
  • 1 tablespoon brown sugar for BBQ spice rub
  • 1 tablespoon paprika for BBQ spice rub
  • 1 teaspoon garlic powder for BBQ spice rub
  • 1 teaspoon onion powder for BBQ spice rub
  • 1/2 teaspoon chili powder for BBQ spice rub
  • 1/2 teaspoon salt for BBQ spice rub
  • 1/4 teaspoon black pepper for BBQ spice rub
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 tablespoon olive oil for sweet potatoes
  • 1/2 teaspoon salt for sweet potatoes
  • 1/4 teaspoon black pepper for sweet potatoes
  • 1/4 teaspoon cinnamon optional, for sweet potatoes
  • 2 cups cooked quinoa or rice
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • Avocado slices, for garnish
  • Lime wedges, for garnish

Equipment

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

Method
 

  1. Preheat oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, pepper, and cinnamon (if using). Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  2. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper to make the BBQ spice rub.
  3. In a large bowl, toss the chicken pieces with olive oil, BBQ spice rub, smoked paprika, and cayenne pepper (if using).
  4. Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until cooked through and slightly charred, stirring occasionally.
  5. Reduce heat to medium. Pour in 1/4 cup of the BBQ sauce and stir to coat the chicken evenly. Cook for another 2-3 minutes, allowing the sauce to caramelize slightly. Remove from heat.
  6. Divide the cooked quinoa or rice between bowls.
  7. Top with roasted sweet potatoes, BBQ chicken, black beans, corn, red onion, and cilantro.
  8. Drizzle with the remaining BBQ sauce (or more, if desired). Garnish with avocado slices and lime wedges. Serve immediately.

Notes

For best flavor, marinate the chicken with the BBQ spice rub for at least 30 minutes, or even overnight. You can use your favorite BBQ sauce or make your own. Store leftover components separately in airtight containers in the refrigerator for up to 3 days. For a spicier kick, add more cayenne pepper or a dash of hot sauce. To save time, use pre-cooked rice or quinoa.