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BBQ Chicken Sweet Potato Bowls - A Hearty, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, cubed (about 1-inch pieces)
  • 1 to 1.25 pounds boneless, skinless chicken breasts or thighs
  • 1 cup BBQ sauce (your favorite, plus more for drizzling)
  • 1 tablespoon olive oil (plus more as needed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 red onion, sliced
  • 1 red or yellow bell pepper, sliced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups shredded green or purple cabbage (or a slaw mix)
  • 1 avocado, sliced or cubed
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional add-ons: plain Greek yogurt or sour cream, corn kernels, pickled jalapeños, green onions

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Season the sweet potatoes: Toss the cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread in an even layer on the sheet pan.
  3. Start roasting: Roast the sweet potatoes for 12 minutes to give them a head start.
  4. Prep the chicken: While the potatoes roast, cut the chicken into bite-size pieces or keep them as whole breasts if you prefer shredding later. Toss with 1/2 cup BBQ sauce until coated.
  5. Add chicken and veggies: Pull the pan from the oven. Scoot the potatoes to one side and add the chicken pieces to the other. Scatter sliced onion and bell pepper around, drizzling them with a touch of oil and a pinch of salt.
  6. Roast again: Return the pan to the oven and roast 12–15 minutes more, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and caramelized on the edges.
  7. Glaze with more BBQ: Brush or toss the cooked chicken with another 1/4–1/2 cup BBQ sauce for a glossy, sticky finish. If you like, broil for 2 minutes to get some char on the edges.
  8. Warm the black beans: Heat the beans in a small pot or microwave until warm. Season with a pinch of salt and a squeeze of lime for brightness.
  9. Assemble bowls: Add a generous scoop of sweet potatoes to each bowl. Top with BBQ chicken, peppers and onions, warm black beans, cabbage, avocado, and cilantro.
  10. Finish and serve: Drizzle with extra BBQ sauce. Add lime wedges on the side. For creaminess, spoon on a little Greek yogurt or sour cream. Serve immediately.