BBQ Chicken Sweet Potato Bowl
A smoky-sweet bowl pairing charred BBQ chicken with caramelized sweet potatoes and crunchy toppings, ideal for weeknight dinners or meal prep.
Servings: 4 servings
Calories: 420kcal
Equipment
- Sheet pan - for high-heat roasting of sweet potatoes.
- Heavy skillet or grill pan - to caramelize chicken with BBQ glaze.
- Sharp knife and cutting board - for clean, even chopping.
Ingredients
- 800 g boneless skinless chicken thighs cut into strips
- 800 g sweet potatoes peeled and cubed
- 60 ml barbecue sauce
- 30 ml olive oil
- 5 g smoked paprika
- 5 g garlic powder
- 5 g kosher salt
- 2 g black pepper
- 100 g baby spinach or mixed greens
- 60 g red cabbage thinly sliced
- 30 g chopped cilantro
- 40 g roasted pepitas
- 30 ml lime juice
Instructions
- Preheat oven to 220 C (425 F). Toss sweet potato cubes with 15 ml (1 tbsp) olive oil, half the smoked paprika, salt and pepper. Spread on a sheet pan in one layer. Roast 20-25 minutes until edges are deeply caramelized and tender when pierced.
- Meanwhile, pat chicken dry and season with remaining paprika, garlic powder, salt and pepper. Heat a heavy skillet over medium-high heat with 15 ml (1 tbsp) olive oil until shimmering. Sear chicken strips in batches until golden, about 3 minutes per side, with a fragrant crust forming.
- Lower heat to medium, add barbecue sauce to the pan and toss chicken to coat. Let it simmer 2-3 minutes until glaze thickens and becomes lacquer-like. The aroma should be sweet-tangy with roasted notes.
- Build bowls: place 25 g (about 1 cup lightly packed) greens per bowl, arrange roasted sweet potato and glazed chicken on top. Add red cabbage and cilantro for contrast. Squeeze lime juice over each bowl to cut richness with bright acidity.
- Finish with roasted pepitas for crunch and an extra drizzle of barbecue sauce if you like. Serve warm so the textures stay crisp and the chicken remains juicy.
Notes
- Meal prep: Store components separately to keep sweet potatoes crisp.
- Substitute: Use chicken breast if you prefer leaner meat, but avoid overcooking.
- Spice level: Add cayenne or chipotle for smoky heat.