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BBQ Chicken and Roasted Sweet Potato Bowls: A Quick 40-Minute Dinner

BBQ Chicken and Roasted Sweet Potato Bowls served in a rustic ceramic dish
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Smoky, tender BBQ chicken paired with perfectly roasted sweet potatoes creates a flavor-packed bowl with the perfect balance of savory, sweet, and tangy goodness.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa
  • 1/2 cup BBQ sauce
  • 1/2 cup corn kernels
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onions
  • 1/2 cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Place the cubed sweet potatoes on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread into a single layer.

3. Roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.

4. While the sweet potatoes roast, drizzle the chicken breasts with 1 tablespoon olive oil.

5. In a small bowl, combine paprika, garlic powder, onion powder, cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub evenly over both sides of the chicken.

6. Heat a large skillet over medium heat. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing.

7. Warm the BBQ sauce in a small saucepan over low heat.

8. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, corn, and black beans.

9. Top with sliced chicken and drizzle with warm BBQ sauce. Toss gently to combine.

10. Garnish with chopped cilantro, sliced green onions, and crumbled feta if using. Serve warm or at room temperature.

Notes

For extra smoky flavor, add smoked paprika or a pinch of chipotle chili powder to the spice mix.

To increase heat, add cayenne pepper or extra chili powder.

For a gluten-free version, use certified gluten-free BBQ sauce.

For a vegetarian option, substitute chicken with tofu or tempeh and omit feta cheese.

Quinoa can be replaced with brown rice or farro if preferred.

Find it online: https://cookingwithramsay.com/bbq-chicken-and-roasted-sweet-potato-bowl/