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BBQ Chicken Sweet Potato Bowls - A Hearty, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the sweet potatoes: 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 cup BBQ sauce (use your favorite; more for drizzling)
  • 1 tablespoon apple cider vinegar (optional, for brightness)
  • 1 teaspoon chili powder (optional, for heat)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • For the slaw: 2 cups shredded cabbage or coleslaw mix
  • 1/4 cup plain Greek yogurt (or mayo)
  • 1 tablespoon lime juice or apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • Pinch of salt and pepper
  • Toppings and extras: 1 avocado, sliced or diced
  • 1/4 cup chopped fresh cilantro
  • Thinly sliced red onion (optional)
  • Pickled jalapeños (optional)
  • Lime wedges

Method
 

  1. Preheat and prep: Set your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Season the sweet potatoes: Toss cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the sheet.
  3. Roast until caramelized: Bake for 25–30 minutes, flipping once, until the edges are browned and the centers are tender.
  4. Cook the chicken: While the potatoes roast, season the chicken with salt, onion powder, and chili powder. Grill, bake at 400°F (205°C) for 18–22 minutes, or sauté until cooked through (165°F/74°C internal temp).
  5. Shred and sauce: Let the chicken rest 5 minutes, then shred or slice. Toss with BBQ sauce and a splash of apple cider vinegar to brighten.
  6. Mix the slaw: Stir together Greek yogurt, lime juice, honey, salt, and pepper. Fold in the shredded cabbage until lightly coated.
  7. Assemble the bowls: Start with a bed of roasted sweet potatoes. Top with BBQ chicken, a generous handful of slaw, avocado, cilantro, and any extras like red onion or jalapeños.
  8. Finish and serve: Drizzle with a little extra BBQ sauce and a squeeze of lime. Taste and adjust salt or heat if needed.