These BBQ chicken and roasted sweet potato bowls are a tasty treat! With juicy chicken smothered in BBQ sauce and sweet, caramelized potatoes, you’ll find this meal is full of flavor and color.
Honestly, who can resist that sweet potato crunch? I love to whip these up for lunch or dinner, and if there’s any left, I sneak it for breakfast. It’s good any time of day! 😄
Key Ingredients & Substitutions
Shredded Chicken: Cooked chicken is perfect here. If you’re short on time, rotisserie chicken works great and saves effort. For a vegetarian option, consider using shredded jackfruit or grilled cauliflower for a similar texture.
Barbecue Sauce: Choose your favorite barbecue sauce for a personal touch. If you’re looking for something healthier, try making your own with tomato paste, vinegar, and spices. Keep in mind that different sauces can greatly alter the flavor.
Sweet Potatoes: They’re sweet and nutritious! If you don’t have sweet potatoes, regular potatoes or butternut squash can be good substitutes, though the flavor will change slightly. I love adding a touch of cinnamon to sweet potatoes for extra warmth.
Broccoli: Fresh broccoli florets add crunch and color. If you’re not a fan, you can easily swap for green beans, asparagus, or even spinach. Frozen broccoli is a quick substitute, too — just thaw and steam!
How Do You Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes to get that perfect tenderness and caramelization takes a bit of care. Start by cutting them evenly to ensure they cook at the same rate. Don’t overcrowd the baking sheet; this helps them roast better rather than steam.
- Preheat your oven to 425°F (220°C) for great results.
- Toss the sweet potatoes with olive oil, paprika, garlic powder, salt, and black pepper until well coated.
- Spread them on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway for even cooking.
Watch for that beautiful golden color — that’s your sweet spot!
How to Make BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the BBQ Chicken:
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce (your choice)
For the Broccoli:
- 2 cups broccoli florets
Optional Toppings:
- sliced green onion
- additional barbecue sauce
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and around 30 minutes for cooking, bringing the total time to about 40 minutes. You’ll be roasting sweet potatoes and broccoli while warming up the BBQ chicken, so it’s a quick and tasty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures your sweet potatoes roast up nicely and get caramelized.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Mix them well until all pieces are evenly coated with the oil and spices. This will give your sweet potatoes great flavor!
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes onto a baking sheet in a single layer. Bake them in the preheated oven for about 25-30 minutes. Flip them halfway through the baking time so they get nice and golden on all sides. They should be tender and slightly caramelized when done.
4. Cook the Broccoli:
While your sweet potatoes are roasting, steam or sauté the broccoli florets until they are bright green and tender, which should take about 5-7 minutes. Once done, set them aside for later.
5. Heat the BBQ Chicken:
In a saucepan, combine the shredded chicken with the barbecue sauce. Heat it over medium heat, stirring occasionally, until everything is warmed through, which will take about 5 minutes. This will ensure your chicken is flavorful and ready to go!
6. Assemble Your Bowls:
Now it’s time to put everything together! Start with a base of roasted sweet potatoes in each bowl. Then, add a portion of the BBQ chicken on top of the sweet potatoes. Finally, serve it with a generous side of broccoli.
7. Add Finishing Touches:
Drizzle some extra barbecue sauce over your bowls and sprinkle with sliced green onions if you like. Serve them warm and enjoy your delicious BBQ Chicken and Roasted Sweet Potato Bowls!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! You can use rotisserie chicken for a quicker option, or even grilled chicken breasts. Just shred or chop them into bite-sized pieces before mixing with the barbecue sauce. If using raw chicken, be sure to cook it thoroughly before combining with the sauce.
What if I Don’t Have Sweet Potatoes?
No problem! You can substitute regular potatoes or even carrots. Just keep in mind that cooking times may vary slightly, so check for tenderness as they roast. Also, using butternut squash can add a nice sweetness to the dish!
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the microwave or oven, adding a splash of water to prevent drying out. If you’re using the oven, cover with foil to keep moisture in.
