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A close-up of a healthy chicken bowl with roasted sweet potatoes and fresh toppings. This shows the texture and vibrant colors of the finished dish.

BBQ Chicken Sweet Potato Bowl: Your New Favorite Weeknight Meal

This BBQ Chicken Sweet Potato Bowl is the perfect healthy, flavorful, and easy weeknight dinner. Packed with roasted sweet potatoes, smoky shredded chicken, black beans, and corn, it's a gluten-free meal prep dream come true!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes cubed
  • 1.5 lbs boneless, skinless chicken breast
  • 1 cup BBQ sauce your favorite brand
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen, canned, or fresh
  • 0.5 red onion thinly sliced
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 avocado
  • 1 lime juiced
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • 1 Baking Sheet
  • 1 Large Skillet

Method
 

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender.
  2. Season chicken with garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until cooked through. Remove, rest, then shred with two forks.
  3. Return shredded chicken to the skillet. Reduce heat to low and stir in BBQ sauce until chicken is fully coated and heated through.
  4. In a small bowl, mash the avocado with the lime juice and a pinch of salt until creamy.
  5. Divide roasted sweet potatoes among four bowls. Top with BBQ chicken, black beans, corn, and sliced red onion. Add a dollop of the avocado lime drizzle and garnish with fresh cilantro.

Notes

Meal Prep Tip: Store the bowl components and the dressing separately in the fridge for up to 4 days for quick and easy lunches.
Flavor Boost: For extra flavor, use chicken thighs instead of breasts, or add a pinch of chili powder to the sweet potatoes before roasting.