BBQ Chicken Sweet Potato Bowl Recipe
A smoky, vibrant bowl of crispy roasted sweet potatoes, tender BBQ chicken with tangy sauce, and fresh toppings like avocado, cheese, and jalapeños. Fast, customizable, and packed with global flavors.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 servings
- Category: dinner
- Method: Roasting, Stovetop
- Cuisine: Modern American
Ingredients
2 medium sweet potatoes (peeled, cubed)
2 boneless chicken thighs (boiled or cooked to 165°F)
1/4 cup BBQ sauce (pork/alcohol-free)
1/2 ripe avocado (sliced)
1/4 cup shredded cheddar cheese
1 jalapeño (thinly sliced)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste
Optional: fire-roasted corn, lime wedges
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper
Spread on a baking sheet and roast for 25-30 minutes until crispy
While roasting, shred cooked chicken and mix with BBQ sauce
Layer sweet potatoes in a bowl, top with BBQ chicken, avocado, cheese, jalapeños, and optional toppings
Notes
Use gluten-free BBQ sauce if needed
Store leftovers in airtight containers for up to 3 days
Substitute tofu for a vegan version