These BBQ Chicken and Roasted Sweet Potato Bowls are a yummy mix of flavors! Tender chicken is slathered in barbecue sauce, while sweet potatoes add a pop of sweetness. What’s not to love?
Honestly, I could eat these bowls every day and never get tired of them. Perfect for lunch or dinner, plus they’re easy to make. Just toss the veggies in the oven while you cook the chicken, and voilà!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great, but you can also use thighs for a juicier result. If you’re looking for a meatless option, try tofu or tempeh marinated in BBQ sauce for a hearty substitute.
Barbecue Sauce: Feel free to use your favorite store-bought BBQ sauce or try making your own for a personal touch. If you’re looking for a low-sugar option, choose sugar-free BBQ sauce or a homemade version using tomato sauce with spices.
Sweet Potatoes: These provide natural sweetness, but you can swap them for regular potatoes or even butternut squash if needed. Both will work nicely, although the flavor will vary slightly.
Broccoli: Fresh broccoli is fantastic here, but you can use frozen broccoli florets if you’re short on time. Other greens like green beans or Brussels sprouts can also be great substitutes!
Olive Oil: This is my go-to for roasting, but you could use avocado oil or even melted coconut oil if you prefer. Just remember that each oil has its own unique flavor profile.
How Do I Perfectly Roast Sweet Potatoes and Broccoli?
Roasting veggies can seem tricky, but with the right technique, you can achieve perfectly tender and flavorful results every time. Here’s how to do it:
- Preheat your oven to 400°F (200°C) for a nice even roast.
- Cut sweet potatoes into even-sized pieces, so they cook uniformly. Toss them with olive oil and spices for flavor.
- After the sweet potatoes roast for 20 minutes, add broccoli, which needs less time. This way, they both finish cooking perfectly.
- Keep an eye on the veggies. If they start to brown too much, you can stir them to ensure even cooking.
With these tips, your sweet potatoes and broccoli will come out tender and slightly crispy – just the way you want them!
How to Make BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Bowls:
- 2 chicken breasts
- 1 cup barbecue sauce (your choice)
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 40 minutes to cook, giving you a total of about 50 minutes from start to finish. It’s a straightforward meal perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
First, turn your oven on and preheat it to 400°F (200°C). Give it a few minutes to heat up while you prepare the sweet potatoes and onions.
2. Prepare the Sweet Potatoes:
In a large mixing bowl, combine the diced sweet potatoes and diced onion. Add in the olive oil, garlic powder, paprika, salt, and pepper. Toss everything together well, so all the pieces are nicely coated with the seasonings.
3. Roast the Sweet Potatoes:
Spread the sweet potato mixture out on a large baking sheet in a single layer. Pop it into the preheated oven and bake for about 20 minutes, until they start to get tender.
4. Cook the Chicken:
While the sweet potatoes are roasting, heat a grill pan or skillet over medium heat. Season the chicken breasts with salt and pepper. Cook them for about 5-7 minutes on each side. You want them cooked through and no longer pink in the middle. Once done, take them off the heat and use two forks to shred the chicken into pieces.
5. Add Broccoli:
After the sweet potatoes have been roasting for 20 minutes, add the broccoli florets to the baking sheet. If you’d like, drizzle a little more olive oil over the broccoli. Return the baking sheet to the oven and roast for an additional 10-15 minutes until the sweet potatoes are tender and the broccoli is slightly crispy.
6. Warm the Barbecue Sauce:
In the meantime, pour the barbecue sauce into a small saucepan and gently heat it over low heat until it’s warmed through.
7. Assemble the Bowls:
Now it’s time to put everything together! Grab your bowls and start by dividing the roasted sweet potatoes, broccoli, and shredded chicken into each bowl. Drizzle the warmed barbecue sauce over the top of the chicken.
8. Garnish and Serve:
If you’d like, sprinkle some fresh parsley over your bowls for a little extra flair. Serve immediately and enjoy your tasty BBQ Chicken and Roasted Sweet Potato Bowls!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap the broccoli for other veggies like bell peppers, zucchini, or asparagus. Just adjust the roasting time based on the vegetable’s cooking requirements to ensure everything is perfectly tender and slightly crispy.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken and sweet potatoes from becoming soggy, store the barbecue sauce separately. Reheat the chicken and sweet potatoes in the microwave or on the stovetop until warmed through, and drizzle with fresh sauce before serving.
Can I Use Store-Bought BBQ Sauce?
Yes, store-bought BBQ sauce works perfectly in this recipe! Choose your favorite flavor—whether it’s sweet, spicy, or smoky—just be mindful of the sodium content and adjust salt seasoning in the recipe accordingly!
Can I Prep This Recipe in Advance?
Yes, you can prep the sweet potatoes and chicken ahead of time! Chop the sweet potatoes and onions, and store them in an airtight container in the fridge for up to 2 days. You can also cook the chicken in advance and shred it so that it’s ready to use—just reheat it together with the sweet potatoes when you’re ready to eat!
