Easy BBQ Chicken Bowl with Sweet Potatoes – Big Flavor, Simple Ingredients

I’m always on the hunt for meals that feel satisfying without being too heavy. This BBQ Chicken and Sweet Potato Bowl checks every box. It’s smoky, sweet, filling, and full of textures—from roasted potatoes to juicy chicken and crunchy slaw. And the best part? It’s just as easy to put together as it is to crave.

This bowl came together one busy evening when I had leftover grilled chicken in the fridge and a few sweet potatoes to use up. I chopped everything up, tossed it with some BBQ sauce, and served it over greens with a quick ranch drizzle. It was so good, my husband asked me to make it again the next night. That’s always a win.

Now I keep this recipe on rotation. It’s great for meal prep, perfect for packed lunches, and you can adjust it to use what you have. It’s a bowl that tastes like comfort food but still feels fresh and balanced.

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• ⅓ cup BBQ sauce (plus more for drizzling)

For the sweet potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper

For the slaw:

• 1 cup shredded cabbage (or coleslaw mix)
• 1 small carrot, grated
• 2 tbsp mayo or plain Greek yogurt
• 1 tsp apple cider vinegar
• Salt to taste

For serving:

• 2 cups cooked brown rice or quinoa
• 1 avocado, sliced
• 2 tbsp ranch dressing (optional)
• Fresh chopped cilantro (optional)

Cooking Instructions

Step 1: Roast the Sweet Potatoes

Preheat the oven to 425°F. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until golden and tender.

Step 2: Cook the Chicken

While the potatoes roast, season the chicken with garlic powder, paprika, salt, and pepper. Heat a skillet over medium heat and add olive oil. Cook the chicken for about 5 to 6 minutes per side until cooked through and golden. Remove from heat and let it rest for a few minutes. Slice thin, then toss with BBQ sauce while it’s still warm.

Step 3: Make the Slaw

In a small bowl, mix the cabbage, carrot, mayo (or yogurt), apple cider vinegar, and a pinch of salt. Stir well and chill in the fridge until ready to serve.

Step 4: Build the Bowls

Start with a scoop of cooked rice or quinoa. Top with roasted sweet potatoes, BBQ chicken, slaw, and avocado. Drizzle with more BBQ sauce and a spoonful of ranch dressing if you like. Finish with chopped cilantro or a squeeze of lime juice.

Tips and Tricks

• Use rotisserie chicken if you’re short on time. Just warm it up and mix with BBQ sauce.
• Make it vegetarian by swapping chicken with crispy chickpeas or grilled tofu.
• Add greens like arugula or baby spinach as a base for extra crunch.
• Don’t skip the slaw. It adds a nice tang that cuts through the sweetness of the BBQ sauce.
• Double the sweet potatoes and keep extras in the fridge for later meals. They reheat well.

Serving Suggestions and Presentation Ideas

• Serve in wide shallow bowls so every ingredient is visible.
• Garnish with fresh herbs like cilantro or chives.
• Add a side of warm cornbread for a Southern-inspired twist.
• For kids, serve deconstructed so they can build their own plates.
• If prepping for a group, keep ingredients in separate containers and let everyone build their own bowl.

Nutrition Info (Approximate per serving)

• Calories: 540
• Protein: 35g
• Carbohydrates: 46g
• Fat: 24g
• Fiber: 7g
• Sugar: 14g (mostly from BBQ sauce and sweet potatoes)
• Sodium: 680mg

This bowl balances protein, carbs, and healthy fats. The sweet potatoes provide fiber and vitamins. Chicken brings lean protein. Add avocado and slaw for healthy fats and a dose of crunch.

If you want to cut back on calories or sugar, use a no-sugar BBQ sauce or go lighter on the dressing. You can also skip the rice or use cauliflower rice for a low-carb option.

Recipe FAQ

Can I grill the chicken instead of pan-cooking it?
Yes. Grilling adds a smoky flavor that pairs perfectly with BBQ sauce. Just season and grill for about 5 to 7 minutes per side.

What kind of BBQ sauce should I use?
Use your favorite. I like a smoky or honey BBQ sauce for this recipe. If you want to keep it low-sugar, look for one made with natural sweeteners.

Can I use chicken thighs instead?
Absolutely. Thighs are juicy and full of flavor. Just adjust the cook time slightly and make sure they’re cooked through.

How long does this keep in the fridge?
Up to 4 days. Keep the chicken, sweet potatoes, rice, and slaw in separate containers for best texture.

Can I make it dairy-free?
Yes. Use dairy-free mayo for the slaw and skip the ranch or use a plant-based version.

Can I add more toppings?
Go for it. Pickled onions, jalapeños, roasted corn, or black beans would all be great.

Why This Recipe Works for Me

This bowl is one of those meals that just comes together without stress. It uses simple ingredients I almost always have around. The flavors hit all the right notes—sweet, smoky, tangy, creamy. And best of all, it fills you up without weighing you down.

When I make it for my family, I serve everything in big bowls and let everyone build their own. My kids like to leave off the slaw, my husband goes heavy on the BBQ sauce, and I pile on the avocado. It’s flexible and never boring.

If you’re trying to eat a little better but still want something comforting, this bowl is a great place to start. You don’t have to give up flavor to eat well. And when something this good comes together in under an hour, it’s a keeper in my book.