Fresh, hearty, and perfect for springtime meals!
A Taste of Home, A Touch of Spring
Spring has always felt like a fresh beginning in our family. I remember my grandmother firing up the grill just as the first warm breezes swept through our garden. Her love for simple, hearty meals, packed with bold flavors and vibrant colors, inspired today’s recipe: BBQ Chicken & Roasted Sweet Potato Bowls.
Combining smoky, tender BBQ chicken with caramelized sweet potatoes and crisp spring veggies, these bowls are the perfect blend of comfort and freshness. Whether you’re meal-prepping for the week or serving a casual family dinner, this recipe captures the essence of American spring cuisine light, colorful, and utterly satisfying.
Let’s dive right into this seasonal favorite!
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights.
- Nutrient-Packed: Rich in protein, fiber, and healthy fats.
- Flavor Explosion: Sweet, smoky, tangy, and fresh all at once.
- Customizable: Swap out veggies or add a grain like quinoa for extra heartiness.
Ingredients
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the BBQ Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup of your favorite BBQ sauce (plus extra for serving)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bowls:
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese (optional)
- Fresh cilantro or parsley for garnish
Optional for serving:
- Lime wedges
- Extra BBQ sauce for drizzling
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, flipping halfway through, until the edges are crispy and caramelized.
Step 2: Cook the BBQ Chicken
- While the sweet potatoes roast, season the chicken breasts with salt and pepper.
- Heat a grill pan or outdoor grill over medium-high heat and brush with olive oil.
- Grill the chicken for about 5–6 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C).
- During the last few minutes of grilling, brush the chicken generously with BBQ sauce on both sides to caramelize.
- Remove from the grill and let the chicken rest for a few minutes before slicing.
Step 3: Assemble the Bowls
- In each serving bowl, start with a generous handful of mixed greens.
- Top with roasted sweet potatoes, sliced BBQ chicken, cherry tomatoes, avocado slices, and red onion.
- Sprinkle with crumbled feta cheese, if using, and garnish with fresh herbs.
- Serve with lime wedges and a drizzle of extra BBQ sauce if desired.
For more ways to stretch a cooked chicken throughout the week, you’ll love One Rotisserie Chicken, Seven Days of Meals, a guide that maximizes your meal prep.
Tips for the Best BBQ Chicken Bowls
- Marinate for Extra Flavor: For deeper BBQ flavor, marinate the chicken in BBQ sauce for 30 minutes before grilling.
- Use Homemade BBQ Sauce: If you have time, try making your own smoky, tangy BBQ sauce for an extra personal touch.
- Switch It Up: Replace sweet potatoes with roasted butternut squash or carrots for a twist.
- Make It Vegan: Substitute grilled tofu or tempeh slathered in BBQ sauce instead of chicken.
Want even juicier BBQ chicken? Try using a Spatchcock Chicken Recipe method for even cooking and maximum flavor.
Wondering about the health aspect of using store-bought BBQ chicken? Read Are Rotisserie Chickens Healthy? before you shop!
What to Serve With BBQ Chicken Bowls
Though these bowls are a complete meal on their own, you could pair them with:
- Lemon-Garlic Asparagus for an extra green bite.
- Chilled Cucumber Salad to cool the smoky heat.
- Refreshing Mint Lemonade — a perfect spring drink!
Storing and Meal-Prepping Tips
These bowls are ideal for meal prep!
- Storage: Keep all components separate in airtight containers in the fridge for up to 4 days.
- Reheating: Warm the chicken and sweet potatoes in the microwave or oven. Assemble fresh when ready to eat for best texture.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a bit juicier and more forgiving on the grill. Just adjust the cooking time slightly — thighs may take a few minutes longer to reach an internal temperature of 165°F (74°C).
2. What is the best BBQ sauce to use?
The best BBQ sauce is one you love!
For a smoky-sweet flavor, opt for a hickory or honey BBQ sauce. If you like a little heat, choose a spicy chipotle BBQ sauce. Homemade BBQ sauces also work wonderfully for extra customization.
3. Can I roast the chicken instead of grilling it?
Yes! If you don’t have a grill, you can bake the chicken breasts at 400°F (200°C) for about 20–25 minutes, brushing with BBQ sauce during the last 5 minutes for that signature glaze.
4. How can I make this recipe vegan or vegetarian?
Swap the chicken for BBQ-marinated tofu, tempeh, or even roasted chickpeas. Keep the same bowl structure with greens, sweet potatoes, and toppings for a delicious plant-based meal.
5. Are these bowls good for meal prep?
Definitely! Store the grilled chicken, roasted sweet potatoes, and veggies separately in airtight containers. Assemble just before eating for the freshest taste and texture. They stay fresh for up to 4 days in the refrigerator.
BBQ Chicken & Roasted Sweet Potato Bowls
Equipment
- Baking Sheet
- Skillet
Ingredients
For the Bowls
- 2 large sweet potatoes peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- salt and pepper to taste
- 2 cups cooked shredded chicken
- 1/2 cup barbecue sauce plus extra for drizzling
- 4 cups mixed greens like spinach or arugula
- 1/2 red onion thinly sliced
- 1 avocado sliced
- ranch dressing or extra BBQ sauce optional for drizzling
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- While potatoes roast, toss shredded chicken with barbecue sauce in a skillet over low heat until warmed through.
- To assemble, fill bowls with mixed greens, then top with roasted sweet potatoes, BBQ chicken, red onion, and avocado slices.
- Drizzle with ranch dressing or extra BBQ sauce if desired. Serve immediately and enjoy!
Notes
Conclusion: Bring a Little Spring to Your Table
BBQ Chicken & Roasted Sweet Potato Bowls are more than just a meal — they’re a celebration of fresh beginnings, bold flavors, and gathering loved ones around the table. Whether you enjoy them under the first sunny skies of spring or prep them for your weekday lunches, this dish promises to brighten your season one bite at a time.
I’d love to hear how your bowls turned out! Did you add your own twist? Share your version in the comments below! 🍴
