BBQ Chicken Sweet Potato Bowl

This BBQ chicken sweet potato bowl recipe is a weeknight staple for anyone who loves a nutritious meal with big bold flavors and plenty of texture. With caramelized cubes of sweet potato as the base, saucy BBQ shredded chicken, black beans, veggies, and all the toppings, every bite is satisfying and deeply comforting.

I made this on a rainy Tuesday and we ended up eating leftovers for lunch and dinner the next day. The layers of BBQ chicken and crispy-edged sweet potato were a huge hit with everyone at the table.

Gather Your Ingredients

• Sweet potatoes: Look for Beauregard or Jewel varieties that are smooth and firm. Diced into even cubes for perfect roasting. These add a lightly sweet caramelized flavor and make a sturdy base
• Olive oil: Use extra virgin for deeper flavor. This ensures the potatoes roast up crisp outside and tender inside
• Smoked paprika: Gives an irresistible smoky undertone that complements BBQ sauce beautifully. Choose the freshest you can find
• Garlic powder: Adds a subtle savory warmth. A must for depth
• Salt and black pepper: Help each layer shine use kosher or sea salt for best flavor
• Chicken thighs or breasts: Boneless and skinless. Thighs stay juicy and shred easily but breasts work great too. Choose high quality chicken for best results
• Water or chicken broth: Broth will add a richer taste to the poached chicken
• Optional poaching aromatics: Onion garlic bay leaf will infuse subtle layers into your chicken
• BBQ sauce: Pick your favorite store bought or homemade. Some like it sweet some like it spicy. Choose one with clean ingredients for best taste
• Black beans: Rinse well to remove excess sodium and starchy liquid. They add creaminess and plenty of fiber
• Corn: Fresh or frozen adds sweetness and color. Fire roasted corn contributes extra smokiness
• Red onion: Thinly sliced for punchy crunch. Soak it briefly in cold water to mellow the bite if desired
• Fresh cilantro: Roughly chopped for brightness and a fresh grassy note. Substitute parsley or green onions if you prefer
• Avocado: Ripe and creamy for richness and healthy fats
• Shredded cheese: Sharp cheddar Monterey Jack or Colby Jack blend brings salty melty goodness
• Greek yogurt or sour cream: Adds creamy tang. Light versions are tasty too
• Pickled jalapeños: Bring a little mild heat and zing
• Crispy fried onions or tortilla strips: A must for crunch
• Lime wedges: Essential for that final pop of tangy freshness

How to Make It

Roast the Sweet Potatoes:

Cut your sweet potatoes into even cubes for consistent cooking. Toss with olive oil smoked paprika garlic powder salt and black pepper until all surfaces are coated. Spread the cubes on a parchment lined baking sheet making sure they are not crowded or overlapping. Roast at 400 degrees Fahrenheit for 25 to 35 minutes. Flip the potatoes halfway so they caramelize on all sides. Look for crispy edges and fork tender centers.

Poach and Shred the Chicken:

Place chicken in a pot and cover with water or broth. Add onion garlic and bay leaf for an extra aromatic layer if you like. Bring to a gentle simmer do not boil or the chicken will toughen. Cover slightly let it poach until cooked through about 15 to 25 minutes depending on cut. Let chicken rest for 5 to 10 minutes on a cutting board then shred into bite sized pieces with two forks.

Sauce the Chicken:

Return the shredded chicken to a bowl. Add barbecue sauce starting with one cup and tossing until all the chicken is well coated. Taste and add more sauce for a juicier result if that suits you. You can gently heat the sauced chicken briefly if needed.

Prep Bowl Components and Toppings:

Rinse and drain black beans and corn thoroughly. Thinly slice the red onion and coarsely chop the cilantro. Slice the avocado and set out your cheese yogurt or sour cream pickled jalapeños and any extra toppings you enjoy.

Assemble the Bowls:

Start with a full layer of roasted sweet potato cubes at the base of each bowl. Pile on the saucy shredded chicken then scatter black beans corn and sliced red onion over everything. Add your chosen toppings like creamy avocado cheese cilantro yogurt pickled jalapeños crispy onions and a wedge of lime.

Serve:

Enjoy while everything is warm and vibrant. Squeeze fresh lime over each bowl for the best flavor lift just before eating.

The smoky sweet aroma filling the kitchen from roasted sweet potatoes and BBQ sauce always reminds me of family nights when we would build our own bowls at the counter and every person created a unique masterpiece. The hands on assembling is still my favorite part because even picky eaters happily dig right in.

Flavor Boosters

Try smoked paprika or fresh cilantro for extra flavor depth. Pickled jalapeños and a squeeze of fresh lime add the perfect bright hit at the end. Cheese, avocado, and crispy toppings like tortilla strips layer in rich taste and crunch.

Serving Suggestions

Perfect as a standalone meal or offer a simple green salad on the side. Layer leftovers into a quesadilla or use as taco filling for a twist. Add hot sauce or extra jalapeños for those who like it with more heat.

Creative Twists

Swap out black beans for pinto beans or chickpeas. Try smoked turkey or rotisserie chicken for an even easier shortcut. For a vegan option, use dairy free cheese and coconut yogurt along with plant based chicken. In fall use roasted butternut squash or pumpkin instead of sweet potatoes. Add chopped cherry tomatoes for summer color and juiciness.

Give these bowls your own spin and enjoy a hearty meal that has everyone coming back for seconds. With just a bit of prep you can have fresh nutritious BBQ chicken bowls on the table any night of the week.

Recipe FAQs

→ How should I roast sweet potatoes evenly?

Cut sweet potatoes into uniform cubes and avoid overcrowding the pan. Toss with oil and spread in a single layer before roasting.

→ What type of chicken works best for shredding?

Boneless chicken thighs are flavorful and tender, but breasts shred easily as well. Both options yield juicy results when poached gently.

→ How do I keep the chicken moist?

Simmer at low heat and let the chicken rest before shredding. Using broth for poaching enhances juiciness and depth of flavor.

→ How can I mellow the sharpness of raw red onion?

Soak very thinly sliced red onion in cold water for about 10 minutes to reduce its pungency while retaining crispness.

→ Which toppings add the most flavor and texture?

Avocado provides creaminess, shredded cheese adds richness, and a squeeze of fresh lime brightens the entire bowl. Crispy onions or pickled jalapeños bring crunch and a spicy kick.