Description
This BBQ Chicken & Roasted Sweet Potato Bowls recipe combines tender, smoky grilled chicken glazed with tangy BBQ sauce with sweet, caramelized roasted sweet potatoes. Served over a bed of fresh greens like spinach or kale, these bowls offer a flavorful and balanced meal perfect for a nutritious lunch or dinner. Optional avocado and cilantro toppings add creamy and fresh notes to round out the dish.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup BBQ sauce (your choice)
- Optional spices (e.g. garlic powder, paprika)
Roasted Sweet Potatoes
- 2 large sweet potatoes (about 1 lb)
- 1 tbsp olive oil
- Salt and pepper to taste
Salad Base and Toppings
- 2 cups fresh greens (spinach or kale)
- Optional: 1 avocado, sliced
- Optional: fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Chop the sweet potatoes into bite-sized cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper to ensure even roasting.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast for 25-30 minutes, until the sweet potatoes are golden brown and tender, stirring once halfway through for even cooking.
- Season Chicken: While the potatoes roast, season chicken breasts with the remaining 1 tablespoon of olive oil, salt, pepper, and any preferred spices such as garlic powder or paprika.
- Cook Chicken: Grill or pan-sear the chicken breasts over medium heat for about 6-7 minutes per side, or until fully cooked through and no longer pink inside.
- Glaze Chicken: Brush the cooked chicken with BBQ sauce and allow it to cook for a few more minutes on the grill or pan to caramelize the sauce and lock in flavor.
- Assemble Bowls: In serving bowls, lay down the fresh greens as a base. Top with roasted sweet potatoes and sliced BBQ chicken. Drizzle additional BBQ sauce over the top if desired. Add optional sliced avocado and fresh cilantro for extra creaminess and freshness.
Notes
- You can substitute kale for spinach or vice versa depending on preference.
- Feel free to add your favorite spices to the chicken to tailor the flavor.
- To save time, you can grill the chicken while the potatoes roast in the oven.
- Avocado and cilantro add great texture and taste but are optional.
- Leftovers can be stored in the refrigerator for up to 3 days.
