Description
How to make BBQ chicken sweet potato bowls with tender roasted sweet potatoes and smoky barbecue chicken that create the perfect comfort meal.
Ingredients
Scale
Sweet Potato Base
- 4 medium sweet potatoes, scrubbed and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
BBQ Chicken
- 1.5 pounds boneless skinless chicken thighs
- 1/2 cup barbecue sauce, divided
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
Fresh Toppings
- 2 cups coleslaw mix or shredded cabbage
- 1 large avocado, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- Lime wedges for serving
Instructions
- Prep Oven: Preheat your oven to 425°F and line two baking sheets with parchment paper. This high heat will give us those perfect caramelized edges on everything.
- Season Potatoes: Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread on one baking sheet in a single layer.
- Prepare Chicken: Season chicken thighs with brown sugar, onion powder, chili powder, salt, and pepper. Brush with half the barbecue sauce and place on second baking sheet.
- Roast Everything: Bake both sheets for 25-30 minutes until sweet potatoes are tender and chicken reaches 165°F internal temperature. The edges should look golden and slightly crispy.
- Rest Chicken: Let chicken rest for 5 minutes, then slice or chop into bite-sized pieces. This resting time keeps all those delicious juices from running out everywhere.
- Build Bowls: Divide roasted sweet potatoes among four bowls, top with sliced chicken, coleslaw mix, avocado, red onion, cilantro, and green onions for the perfect balanced bite.
- Finish Serving: Drizzle with remaining barbecue sauce and serve with lime wedges on the side. Let everyone squeeze their own lime for that bright, fresh finishing touch.
Notes
- Cut sweet potatoes into uniform 1-inch cubes for even cooking and crispy edges.
- Store cooked components separately from fresh toppings to maintain texture and color.
- Chicken thighs stay more tender than breasts but either works perfectly fine.
- Soak sliced red onions in cold water to reduce their sharp bite.
- Add avocado just before serving to prevent browning and maintain bright color.
- Reheat leftovers gently to avoid drying out the chicken or making potatoes mushy.
Allergy Information: None
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g