These BBQ Chicken and Roasted Sweet Potato Bowls are a tasty treat! Juicy chicken smothered in BBQ sauce pairs perfectly with sweet, roasted potatoes for a fun meal.
Plus, it’s a colorful dish that looks great on your table. I love loading mine up with fresh veggies or a sprinkle of cheese to make it even better. Yum! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe since they cook easily and shred well. If you’re looking for alternatives, you might use chicken thighs for more flavor or even shredded rotisserie chicken to save time.
BBQ Sauce: The choice of BBQ sauce can truly change the flavor. You can use a sweet, tangy, or smoky variety based on your taste. If you need a healthier option, consider a low-sugar or homemade BBQ sauce.
Sweet Potatoes: Sweet potatoes give a lovely sweetness and creamy texture. If you don’t have them, butternut squash or regular potatoes could be substitutes, though they will change the taste and texture slightly.
Broccoli: Fresh broccoli adds nutrition and crunch. Feel free to swap it for green beans, asparagus, or any other veggies you enjoy.
Garlic Powder and Smoked Paprika: These spices enhance the flavor. If you’re out of garlic powder, fresh garlic works as well. For smoked paprika, regular paprika is fine, though you’ll lose the smoky element.
How Do I Roast Vegetables to Perfection?
Roasting vegetables is all about getting that nice caramelization! Here are some tips to make sure they turn out great:
- Make sure to cut your veggies into similar sizes for even cooking.
- Toss them well with olive oil and your seasonings to ensure they’re evenly coated.
- Spread them out in a single layer on the baking sheet to prevent steaming.
- Stir them halfway through cooking; this helps them brown evenly. Watch for a golden color, which indicates they’re ready!
How to Make BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup BBQ sauce (your choice)
For the Vegetables:
- 2 large sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 bell pepper, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and then roughly 25-30 minutes for cooking—either in the oven or on the stove! If you’re using a slow cooker, plan for about 6-8 hours to get that tender, juicy chicken. It’s a cozy meal that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help the sweet potatoes and veggies roast perfectly!
2. Toss the Vegetables:
In a medium bowl, combine the diced sweet potatoes, bell pepper, and onion. Drizzle with olive oil, and sprinkle garlic powder, smoked paprika, salt, and pepper over them. Give it a good toss until everything is evenly coated.
3. Roast the Vegetables:
Spread the sweet potatoes and vegetables evenly on a baking sheet. Pop them in the oven and roast for about 20-25 minutes or until they’re tender and golden brown. Don’t forget to stir them halfway through for even cooking!
4. Cook the Chicken:
While the veggies are roasting, place your chicken breasts in a slow cooker or a pot. Pour the BBQ sauce over the chicken, making sure all pieces are well-coated. If you’re using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. For the pot method, simmer on low heat for about 20-30 minutes until the chicken is cooked through and shreds easily.
5. Shred the Chicken:
Once the chicken is ready, take it out and shred it using two forks. Mix the shredded chicken back into the remaining BBQ sauce in the slow cooker or pot. Yum!
6. Add the Broccoli:
In the last 5-10 minutes of roasting the sweet potatoes and veggies, add the broccoli florets to the baking sheet. They’ll roast nice and tender while the other veggies finish up.
7. Assemble Your Bowls:
Now it’s time to put it all together! In bowls, place a generous scoop of the roasted sweet potatoes, colorful veggies, and the tasty shredded BBQ chicken.
8. Garnish and Enjoy:
If you like, sprinkle some fresh parsley on top for a lovely touch. Serve each bowl warm and enjoy your hearty BBQ Chicken and Roasted Sweet Potato Bowl!
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use shredded rotisserie chicken, diced turkey, or even tofu for a vegetarian option. If using tofu, press and marinate it in BBQ sauce before sautéing until golden brown.
What Can I Use Instead of Sweet Potatoes?
If you don’t have sweet potatoes on hand, regular potatoes or butternut squash work well too! Just remember that cooking times may vary slightly; keep an eye on them while roasting.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the chicken and veggies separately. Reheat thoroughly before serving!
Can I Make This Bowl Vegan?
Yes! Simply replace the chicken with chickpeas or sautéed mushrooms and use vegan BBQ sauce. All the veggies can stay the same, making it a deliciously hearty and healthy meal!
