BBQ Chicken & Roasted Sweet Potato Bowls
A nourishing bowl featuring juicy BBQ chicken, perfectly roasted sweet potatoes, and fresh veggies, all drizzled with a light creamy sauce. Sweet–savory flavor balance, high protein, and easy to meal prep.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled & cubed
1–2 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the BBQ Chicken
450g boneless chicken breast or thighs
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
⅓ cup BBQ sauce
Optional: a splash of lemon juice
For the Bowl Add-ins
1 cup cooked rice or quinoa
½ cup corn kernels
½ cup black beans
½ cup fresh cucumber, diced
½ cup red cabbage, shredded
1–2 tbsp green onions, sliced
For Creamy Drizzle Sauce
3 tbsp Greek yogurt
1 tbsp BBQ sauce
1 tsp lemon juice
Pinch of salt & pepper
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 220°C (425°F).
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking tray in a single layer.
Roast 25–30 minutes, flipping halfway, until golden and soft.
2. Cook the BBQ Chicken
Stovetop method:
Season chicken with salt, pepper, garlic powder, and paprika.
Heat a bit of oil in a pan over medium heat.
Cook chicken 4–5 minutes per side until fully cooked.
Brush or toss with BBQ sauce in the last 1–2 minutes of cooking.
Slice or shred as desired.
Air-fryer method:
Air fry at 190°C (380°F) for 12–15 minutes, then coat in BBQ sauce.
3. Prepare the Sauce
Mix Greek yogurt, BBQ sauce, lemon juice, salt, and pepper.
Adjust thickness with a spoon of water if needed.
4. Assemble the Bowls
Add a scoop of cooked rice or quinoa.
Top with roasted sweet potatoes.
Add BBQ chicken slices.
Add veggies: corn, black beans, cucumber, red cabbage.
Drizzle with creamy BBQ sauce.
Garnish with green onions.
Notes
Replace rice with cauliflower rice for low-carb.
Use smoky BBQ sauce for deeper flavor.
Add avocado or pickled onions for extra freshness.
Sweet potatoes can be swapped with butternut squash.
Tips
Cut potatoes into even cubes so they roast evenly.
For more caramelized flavor, roast potatoes until edges are slightly dark.
Toss chicken in BBQ sauce after cooking for the juiciest texture.
Frequently Asked Questions
Q: Can I meal-prep this?
Yes! Keeps 3–4 days in the fridge.
Q: Can I make it spicy?
Use spicy BBQ sauce or add chili flakes.
Q: Can I swap chicken?
Absolutely — turkey, salmon, beef strips, or tofu all work well.
Nutritional Information
Calories: 420–480
Protein: 32g
Carbs: 45–50g
Fat: 12–15g
Fiber: 6g