These BBQ Chicken and Roasted Sweet Potato Bowls are a tasty and colorful meal! You get juicy chicken, sweet and creamy roasted sweet potatoes, all in one bowl. Yum!
Not only are they fun to eat, but they’re also great for meal prep! I love making a big batch so I can enjoy leftovers all week long—less cooking, more eating! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for absorbing the BBQ flavor. If you’re looking for alternatives, try thighs for a juicier option or even tofu for a plant-based version.
BBQ Sauce: Go for your favorite BBQ sauce to personalize the flavor. If you’re out, any tangy or sweet sauce can work, such as teriyaki or even a homemade mix of ketchup and vinegar.
Sweet Potatoes: These provide natural sweetness. If sweet potatoes aren’t available, regular potatoes or butternut squash are fantastic substitutes that will still provide great texture and flavor.
Broccoli: Fresh broccoli adds color and nutrition. If broccoli isn’t your thing, try green beans, cauliflower, or even spinach for some different colors and flavors.
How Do You Ensure Perfectly Roasted Sweet Potatoes?
Getting your sweet potatoes just right is key to this dish. The trick is to cut them into even cubes for consistent cooking. Here’s how to roast them perfect:
- Preheat your oven to 425°F (220°C) for even cooking.
- Coat sweet potatoes well with olive oil and seasonings so they don’t dry out.
- Spread them out in a single layer on the baking sheet to avoid steaming.
- Stir halfway through cooking to ensure even browning and tenderness.
Delicious BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup BBQ sauce (your choice of flavor)
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Broccoli:
- 2 cups broccoli florets
Optional Garnish:
- Fresh cilantro or parsley
How Much Time Will You Need?
This tasty recipe takes about 10 minutes to prepare, plus 25-30 minutes to roast the sweet potatoes and 6-7 hours to cook the chicken in a slow cooker (or 3-4 hours on high). If you’re grilling or baking the chicken, it might take about 20-30 minutes. So, set aside a little time and enjoy this wonderful meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 425°F (220°C) so it’s hot and ready for the sweet potatoes. This will help them roast nicely!
2. Prepare the Sweet Potatoes:
In a large bowl, add the diced sweet potatoes. Drizzle them with olive oil and sprinkle in the paprika, garlic powder, onion powder, salt, and pepper. Give everything a good toss with your hands or a spatula until the sweet potatoes are well-coated in all the seasonings.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Pop them in the oven and bake for about 25-30 minutes, making sure to stir them halfway through so they get brown and tender all over.
4. Cook the Chicken:
While the sweet potatoes are roasting, let’s get the chicken ready! Place the chicken breasts in a slow cooker and pour half of the BBQ sauce over them, making sure they’re all nicely coated. Set the slow cooker to low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender. If you prefer, you can grill or bake the chicken instead until it’s fully cooked and then shred it into pieces.
5. Prepare the Broccoli:
Next, steam or sauté the broccoli florets until they’re tender—about 5-7 minutes should do. If you’d like, you can add a sprinkle of salt and pepper for some extra flavor!
6. Shred the Chicken:
Once the chicken is cooked, take it out of the slow cooker and shred it using two forks. Mix in the remaining BBQ sauce until everything is nicely coated.
7. Assemble the Bowls:
Now it’s time to put it all together! Start with a good base of roasted sweet potatoes in each bowl, add a nice scoop of the shredded BBQ chicken on top, and finish with some tender steamed broccoli. If you want, sprinkle on some fresh cilantro or parsley for a pop of color and flavor!
8. Serve and Enjoy!
Your BBQ Chicken and Roasted Sweet Potato Bowls are ready to be enjoyed! Serve immediately and dig in for a delicious and satisfying meal.
Can I Substitute the Sweet Potatoes?
Absolutely! If you prefer a different base, you can substitute sweet potatoes with regular potatoes, quinoa, or even cauliflower rice. Just adjust the cooking time accordingly—regular potatoes may take a bit longer, while quinoa cooks faster.
How Can I Make This Recipe Spicier?
If you’re looking to add some heat, consider mixing in cayenne pepper, or adding diced jalapeños to the sweet potatoes before roasting. You could also use a spicier BBQ sauce to enhance the flavor!
What’s the Best Way to Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. For longer storage, you can freeze the shredded BBQ chicken in a separate container. Just thaw it in the fridge overnight before reheating!
Can I Use Frozen Chicken In This Recipe?
Yes, you can use frozen chicken! Just remember to increase the cooking time in the slow cooker by about an hour. Make sure to check that the internal temperature reaches 165°F (75°C) for safety.
