These BBQ Chicken and Roasted Sweet Potato Bowls are a hearty meal that blends sweet and smoky flavors. You have tender chicken coated in BBQ sauce alongside tasty roasted sweet potatoes!
Honestly, it’s like a party in a bowl! I love to add fresh greens on top for a pop of color and crunch—plus, who can resist that sweet potato goodness? It’s super easy and satisfying!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, bringing natural sweetness. If you can’t find sweet potatoes, you could use regular potatoes or butternut squash for a similar texture.
Chicken: Boneless, skinless chicken breasts are great for quick cooking. You can substitute with thighs for a juicier option or even use tofu or chickpeas for a vegetarian version!
BBQ Sauce: Use your favorite BBQ sauce to give flavor. If you’re looking for a lower-sugar option, homemade sauce or a sugar-free variety can work. You can also swap it for teriyaki sauce for a different flavor twist.
Broccoli: Fresh broccoli adds nice crunch. Cauliflower or green beans are good substitutes if you prefer something else or have them on hand.
Honey: The honey adds a bit of sweetness to the dish. You can replace it with maple syrup for a vegan option or simply skip it if you want to keep it light.
How Do I Roast Vegetables Perfectly?
Roasting vegetables is simple but can be tricky if you’re new to it. The key is to ensure they are cut evenly and well-coated with oil and seasoning. Here’s how to get it just right:
- Preheat your oven to 425°F (220°C) to get a good roast.
- Cut the vegetables into similar-sized pieces for even cooking.
- Mix vegetables with olive oil, salt, and spices well for a uniform coating.
- Avoid overcrowding the baking sheet; this helps them roast rather than steam.
- Turn them halfway through cooking for even browning.
Following these steps will give you beautifully caramelized sweet potatoes and perfectly roasted broccoli every time!
How to Make BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the BBQ Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 cup BBQ sauce (your choice)
- 1 tablespoon honey (optional)
For the Broccoli:
- 2 cups broccoli florets
- Olive oil, salt, and pepper for seasoning
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time. In total, it will take roughly 40 minutes from start to finish. You’ll enjoy the delicious flavors of roasted sweet potatoes, BBQ chicken, and fresh broccoli in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 425°F (220°C). This ensures everything cooks evenly and gets that lovely roasted flavor. While it heats, line a baking sheet with parchment paper to make clean-up easier later!
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, garlic powder, and onion powder until they’re all evenly coated. Spread these tasty beauties out on one side of the prepared baking sheet, giving them space to roast nicely.
3. Add the Chicken:
On the other side of the baking sheet, place the boneless, skinless chicken breasts. Brush them with half of your BBQ sauce, making sure they’re well covered. This will infuse them with flavor while they cook!
4. Roast Everything:
Pop the baking sheet into your preheated oven and roast for about 25-30 minutes. Keep an eye on things! The chicken should reach an internal temperature of 165°F (74°C), and the sweet potatoes will become tender and slightly caramelized.
5. Add the Broccoli:
During the last 10 minutes of roasting, add the broccoli florets to the baking sheet. Drizzle them lightly with some olive oil, salt, and pepper, and toss them gently to coat. They’ll roast perfectly alongside the chicken and sweet potatoes!
6. Shred the Chicken:
Once everything is cooked, carefully remove the baking sheet from the oven. Using two forks, shred the chicken right on the baking sheet. Stir in the remaining BBQ sauce and honey (if you’re using it) until everything is well combined.
7. Serve It Up:
To serve, divide the roasted sweet potatoes, the shredded BBQ chicken, and the broccoli among your bowls. If you like, sprinkle some fresh parsley on top for a pop of color and flavor.
8. Enjoy Your Meal!
Sit back, relax, and enjoy your delicious BBQ chicken and roasted sweet potato bowls! You’ve earned it!
Can I Use Different Vegetables in This Recipe?
Absolutely! This recipe is versatile, and you can substitute the broccoli with other veggies like bell peppers, zucchini, or asparagus. Just ensure they’re cut into similar-sized pieces for even cooking. Adjust the roasting time if needed, especially for softer veggies like zucchini.
What If I Don’t Have BBQ Sauce?
No problem! You can make a quick substitute by mixing together equal parts ketchup and mustard or combine some soy sauce with a bit of honey and vinegar for a unique flavor. Feel free to add spices to it to mimic your favorite BBQ sauce’s flavor!
How to Store Leftovers
Store any leftover BBQ chicken and sweet potato bowls in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or oven until heated through. If the sweet potatoes dry out a bit, add a splash of water before covering and reheating.
Can I Prep This Dish in Advance?
Yes! You can prepare the sweet potatoes and chicken ahead of time. Simply season them as instructed and allow them to marinate in the fridge for a few hours or overnight. Cook according to the recipe when you’re ready to enjoy!
