Chicken & Sweet Potato Bowls

This BBQ chicken and roasted sweet potato bowl is the ultimate comfort food with a healthy twist. It combines smoky, tender chicken with caramelized sweet potatoes and fresh vegetables for a meal that satisfies both your taste buds and nutritional needs.

I created this recipe when looking for a healthier alternative to traditional BBQ dishes but didn't want to sacrifice flavor. Now it's in my weekly rotation because my entire family devours it without realizing how nutritious it really is.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and take on the BBQ flavors beautifully. Look for organic or free range when possible.
• Sweet potatoes: bring natural sweetness and a hearty texture. Choose firm potatoes with smooth skin for the best roasting results.
• Smoked paprika: adds authentic BBQ flavor without additional cooking time. Spanish varieties offer the richest taste profile.
• BBQ sauce: ties everything together. Opt for one without high fructose corn syrup or make your own for a cleaner option.
• Quinoa or brown rice: creates a filling base with extra protein and fiber. Rinse quinoa thoroughly before cooking to remove bitterness.
• Fresh vegetables: like corn, bell pepper, and avocado add color, nutrients, and different textures. Seasonal produce always tastes best.
• Herbs and spices: including garlic powder, onion powder, and cumin build layers of flavor without excess sodium.

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts thoroughly with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper making sure to coat evenly on all sides. This spice blend creates a flavorful crust that enhances the BBQ sauce later. Let the chicken sit with seasonings for at least 5 minutes to absorb flavors.

Cook the Perfect Chicken:

Heat a grill pan or skillet over medium heat until hot but not smoking. Place seasoned chicken in the pan without overcrowding. Cook for 5 to 6 minutes on the first side until a golden crust forms before flipping. In the final minute of cooking brush generously with BBQ sauce allowing it to caramelize slightly but not burn. The internal temperature should reach 165°F for food safety.

Roast Sweet Potatoes:

Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper in a large bowl ensuring even coating. Spread in a single layer on a baking sheet giving each piece space for proper caramelization. Roast at 400°F for 25 to 30 minutes until edges are crispy and centers are tender. Stir halfway through for even browning.

Build Your Bowl:

Start with a base of warm cooked quinoa or brown rice about 1/4 cup per bowl. Arrange roasted sweet potatoes, corn kernels, diced red bell pepper, and avocado slices around the perimeter. Place sliced BBQ chicken in the center as the star of the bowl. Drizzle with additional BBQ sauce and sprinkle fresh cilantro over everything. Each component should be visible for a beautiful presentation.

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Sweet potatoes are the unsung hero of this dish. I discovered their perfect pairing with BBQ chicken when trying to use up pantry ingredients during a particularly busy week. My children now request the orange potatoes specifically saying they taste like candy when roasted properly.

Meal Prep Magic

These bowls maintain their flavor and texture remarkably well for meal prep. Prepare all components and store them separately in airtight containers in the refrigerator for up to 4 days. Keep avocado separate and add fresh just before eating to prevent browning. Reheat chicken and sweet potatoes in a 350°F oven for 10 minutes or microwave for 1 to 2 minutes until warmed through.

Make It Your Own

The beauty of bowl meals lies in their flexibility. For a lower carb version, substitute cauliflower rice for the grain base. Vegetarians can replace chicken with grilled tempeh or tofu using the same seasonings and BBQ sauce. Add black beans for extra protein and fiber. Try different vegetables based on seasonal availability such as grilled zucchini in summer or roasted brussels sprouts in fall.

Flavor Boosters

Create a sauce station with additional toppings like ranch dressing, hot sauce, or lime crema for family members to customize their bowls. A sprinkle of toasted pepitas or sunflower seeds adds welcome crunch. For a tangy contrast, add quick pickled red onions by soaking thinly sliced onions in lime juice for 15 minutes before serving.

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Recipe FAQs

→ Can I meal prep these bowls?

Absolutely! Prepare all components and store separately in airtight containers for up to 3-4 days. Keep the avocado and any fresh garnishes separate until serving. When ready to eat, reheat the chicken and sweet potatoes, then assemble your bowl with the cold ingredients.

→ What can I substitute for quinoa?

Besides brown rice, you can use farro, barley, cauliflower rice for a low-carb option, or even white rice. The key is choosing a base that will complement the other flavors while providing texture contrast.

→ How do I know when my chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - properly cooked chicken should be opaque throughout with no pink areas.

→ Is there a vegetarian alternative?

For a vegetarian version, replace the chicken with BBQ-seasoned tofu, tempeh, or even roasted chickpeas. Marinate your protein alternative in the same spices and BBQ sauce for similar flavor profiles.

→ How can I make this dish spicier?

Add a diced jalapeño to your bowl, use a spicy BBQ sauce, incorporate cayenne pepper into your chicken seasoning, or drizzle with hot sauce before serving. You can also include red pepper flakes in the sweet potato seasoning mix.

→ Can I grill the chicken instead?

Definitely! Grilling adds wonderful smoky flavor that complements the BBQ sauce perfectly. Grill over medium heat for 5-7 minutes per side, brushing with BBQ sauce toward the end of cooking to prevent burning.