This BBQ Chicken & Roasted Sweet Potato bowl is a weeknight hero: smoky, sweet, crunchy, and filling without feeling heavy. Two BBQ-brushed chicken breasts pair with caramelized sweet potato cubes, creamy avocado, crisp slaw, and corn to make a balanced bowl you can pull together in under an hour. It’s great for meal prep, family dinners, or an easy backyard-grill night.
What makes this recipe special
This bowl hits multiple textures and flavors at once — charred BBQ on tender chicken, sticky-sweet roasted sweet potato, cool avocado, and bright slaw. It’s a complete meal in a single bowl that’s easy to scale up for guests or store for lunches.
"I made this for a busy week and couldn’t believe how fresh it tasted even two days later. The sweet potato caramelization and the extra drizzle of BBQ were what sold it." — a home-cook favorite
If you want to emphasize the sweet-potato side of the bowl, try swapping in Murasaki sweet potatoes for a creamier, slightly nutty flavor. They roast beautifully and add a gourmet touch without extra work.
The cooking process explained
Before you start: you’ll roast the sweet potatoes while the chicken cooks. Once the sweet potatoes are caramelized and the chicken is grilled or baked, you brush the meat with BBQ sauce and give it a quick finish so the sauce sets. Then slice, build bowls with toppings (avocado, corn, slaw), and finish with another drizzle of sauce.
This keeps active cook time low. Most of the work is hands-off roasting and resting, which is perfect for busy evenings.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1–1¼ lb total)
- 1 cup BBQ sauce (plus extra for drizzling) — use your favorite bottle or homemade
- 2 large sweet potatoes, peeled and diced into ½-inch cubes (see notes for swaps)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, sliced
- 1 cup corn (fresh kernels cut from the cob or canned, drained)
- 1 cup slaw (prepackaged cabbage mix or homemade quick slaw)
Ingredient notes and substitutions:
- Chicken: thighs work if you prefer darker meat; adjust cook time.
- Sweet potatoes: if you don’t have regular orange sweet potatoes, purple or Murasaki varieties roast well and add visual interest.
- Corn: frozen thawed corn is fine; pat dry so it doesn’t water down the bowl.
- BBQ sauce: choose a smoky or spicy style depending on preference. For a lower-sugar bowl, use a reduced-sugar or vinegar-based sauce.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Toss the diced sweet potatoes with 1 tablespoon olive oil, a generous pinch of salt, and a few grinds of black pepper. Spread them in an even layer on the baking sheet.
- Roast the sweet potatoes for 25–30 minutes, stirring once halfway through. They’re done when tender and caramelized on the edges. If you like more char, broil for 1–2 minutes at the end—watch closely.
- While the potatoes roast, cook the chicken. Grill over medium-high heat or bake in a 375°F (190°C) oven. Cook until the internal temperature reaches 160–162°F (71–72°C).
- Brush the cooked chicken with BBQ sauce and return to the heat for 3–5 minutes to caramelize the sauce. The chicken’s final safe internal temperature should be 165°F (74°C). Use an instant-read thermometer for accuracy.
- Let the chicken rest 5–10 minutes, then slice thinly against the grain. Resting keeps the meat juicy.
- Assemble bowls: divide roasted sweet potatoes among bowls, add sliced chicken, fan avocado slices, spoon corn, and pile on slaw. Drizzle with extra BBQ sauce before serving.
Quick timing guide: prep 10–15 minutes, roast and cook 25–30 minutes, rest and assemble 10 minutes — total about 45–55 minutes.
Best ways to enjoy it
- For a casual family dinner, serve bowls with lime wedges and chopped cilantro for brightness.
- Meal prep: pack into airtight containers (keep avocado separate to prevent browning) for grab-and-go lunches.
- Make it a grain bowl by adding a base of quinoa, brown rice, or farro. That turns it into a heartier meal for colder weather.
- For a picnic or BBQ, pile components into large tortillas and make BBQ chicken wraps.
Pair with a crisp green salad, pickled red onions, or a simple cucumber-lime salad to cut through the BBQ richness.
Storage and reheating tips
- Refrigerator: Store assembled bowls (without avocado) in airtight containers for 3–4 days. Keep avocado slices in a small separate container with a squeeze of lemon or lime to slow browning and use within 24 hours.
- Freezing: Freeze cooked chicken and roasted sweet potatoes separately for up to 2–3 months. Slaw and avocado do not freeze well. Thaw in the refrigerator overnight.
- Reheating: Reheat chicken and sweet potatoes in a 350°F (175°C) oven for 10–15 minutes or until warmed through. For quicker lunches, microwave in 60-second bursts, stirring between intervals. Finish with fresh avocado and a drizzle of sauce.
- Food safety: never leave perishable cooked food at room temperature for more than two hours (one hour if above 90°F/32°C). Reheat leftovers to at least 165°F (74°C).
Pro chef tips
- Cut sweet potatoes into uniform pieces so they roast evenly.
- Don’t overcrowd the baking sheet — give cubes space to caramelize. If they steam, they won’t brown.
- Use an instant-read thermometer to avoid overcooking chicken. Aim for 160–162°F before glazing; it will rise to 165°F while resting.
- Brush the BBQ sauce on at the end so sugars don’t burn; finishing for 3–5 minutes sets the glaze without charring it.
- For deeper BBQ flavor, marinate the chicken briefly in a light layer of sauce for 30 minutes before cooking, but avoid thick marinades that burn. For more seasoning ideas, check these BBQ seasoning tips to up your sauce and rub game.
Shortcuts:
- Use pre-shredded slaw mix and store-bought BBQ sauce to cut time.
- Bake multiple trays of sweet potato at once to meal-prep for the week.
Creative twists
- Southwestern: add black beans, diced tomatoes, cilantro, and a squeeze of lime. Top with crumbled cotija.
- Spicy chipotle: mix chipotle in adobo into your BBQ sauce for smoky heat.
- Vegetarian swap: replace chicken with smoked or grilled tempeh, or roasted chickpeas tossed in BBQ sauce.
- Grain bowl: add farro, barley, or wild rice for extra chew and fiber.
- Mediterranean spin: swap BBQ sauce for a harissa yogurt drizzle and add pickled peppers and feta.
Your questions answered
Q: How long does this take to make from start to finish?
A: About 45–55 minutes total. Prep is 10–15 minutes, sweet potatoes roast 25–30 minutes, and chicken cooks concurrently.
Q: Can I use frozen sweet potatoes?
A: Frozen diced sweet potatoes can work. Thaw and pat dry, then roast at 400°F; they may release more moisture, so give them space on the sheet and expect slightly less caramelization.
Q: Is this recipe freezer-friendly?
A: Partially. Cooked chicken and roasted sweet potatoes freeze well for 2–3 months if stored separately. Avoid freezing assembled bowls with slaw or avocado.
Q: How can I make this lower-carb or keto?
A: Replace sweet potatoes with roasted cauliflower or turnips and use a low-sugar BBQ sauce. Keep the avocado and slaw for healthy fats and crunch.
Q: What’s the best way to reheat without drying the chicken?
A: Reheat gently in a 350°F oven covered loosely with foil for 10–15 minutes, or slice the chicken and reheat with a splash of water or broth to preserve moisture. Microwaving with a damp paper towel over the chicken helps for quick reheats.
If you have other questions about timing, substitutions, or plating, tell me what equipment you have and I’ll suggest the easiest route.
BBQ Chicken & Roasted Sweet Potato Bowl
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1–1¼ lb total) Thighs work as a substitute if preferred.
- 1 cup BBQ sauce (plus extra for drizzling) Use your favorite bottle or homemade.
- 2 large sweet potatoes, peeled and diced into ½-inch cubes Murasaki or purple sweet potatoes are great substitutes.
- 1 tablespoon olive oil
- Salt and freshly ground black pepper To taste.
- 1 ripe avocado sliced
- 1 cup corn Fresh kernels or canned, drained.
- 1 cup slaw Prepackaged cabbage mix or homemade quick slaw.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Toss the diced sweet potatoes with olive oil, a generous pinch of salt, and black pepper. Spread them in an even layer on the baking sheet.
Roasting Sweet Potatoes
- Roast the sweet potatoes for 25–30 minutes, stirring once halfway through, until tender and caramelized on the edges.
- Optional: broil for 1–2 minutes at the end for more char.
Cooking Chicken
- While the potatoes roast, grill the chicken over medium-high heat or bake in a 375°F (190°C) oven until the internal temperature reaches 160–162°F (71–72°C).
- Brush the cooked chicken with BBQ sauce and return to heat for 3–5 minutes to caramelize the sauce.
- Ensure the final safe internal temperature of chicken is 165°F (74°C).
Resting and Slicing
- Let the chicken rest for 5–10 minutes, then slice thinly against the grain.
Assembling Bowls
- Divide roasted sweet potatoes among bowls and add sliced chicken.
- Fan avocado slices, spoon corn, and pile on slaw. Drizzle with extra BBQ sauce before serving.