BBQ Chicken & Roasted Sweet Potato Bowls

BBQ Chicken & Roasted Sweet Potato Bowls is built for the kind of meal people actually search for: clear ingredients, a direct method, and enough detail to avoid the common texture or timing mistakes.

The recipe below keeps the core flavor familiar while making the process easy to follow on a phone in the kitchen.

Why this recipe works

• Cut sweet potatoes into even 3/4-inch pieces so they cook on schedule.
• Do not coat chicken with a thick layer of sugary BBQ sauce too early; it can burn.
• For meal prep, keep the drizzle separate until serving.

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
• 2 medium sweet potatoes, peeled and cubed
• 1 large yellow onion, cut into wedges
• 1 medium head broccoli, cut into florets
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce, plus more for serving
• 3 cups cooked rice or quinoa
• For drizzle: 1/3 cup plain Greek yogurt, 1 tbsp lime juice, 1 tbsp water, pinch of salt

How to make bbq chicken & roasted sweet potato bowls

1. Step 1

   Heat the oven to 425°F (220°C). Line a large sheet pan.

2. Step 2

   Toss sweet potatoes and onion with 1 tablespoon olive oil, half the paprika, half the garlic powder, salt, and pepper. Roast for 15 minutes.

3. Step 3

   Meanwhile season the chicken with remaining oil, paprika, and garlic powder. Add chicken and broccoli to the sheet pan, brushing the chicken with a thin layer of BBQ sauce.

4. Step 4

   Roast 15 to 18 minutes more, until the chicken is cooked through, broccoli is browned at the edges, and sweet potatoes are tender.

5. Step 5

   Rest and slice the chicken. Whisk the yogurt, lime juice, water, and salt.

6. Step 6

   Divide rice among bowls and top with roasted vegetables and sliced BBQ chicken. Drizzle with yogurt sauce and extra BBQ sauce.

Practical serving ideas

Serve this recipe with a simple vegetable, salad, rice, bread, or another side that fits the dish. Keep the plate focused on the main recipe instead of padding the page with unrelated pairings. The related-recipes module below the recipe card should provide the discovery path to other Yumm Recipes pages.

Storage and reheating

Cool leftovers promptly and refrigerate them in a covered container. Reheat only the portion you plan to eat, and use normal food-safety guidance for meat, seafood, dairy, and egg dishes. For recipes where crispness matters, use an oven, toaster oven, skillet, or air fryer rather than relying only on a microwave.

Recipe tips

• Cut sweet potatoes into even 3/4-inch pieces so they cook on schedule.
• Do not coat chicken with a thick layer of sugary BBQ sauce too early; it can burn.
• For meal prep, keep the drizzle separate until serving.

Looking for another dependable option? Browse more dinner recipes from the restored Yumm Recipes collection.

Frequently asked questions

Yumm Recipes

BBQ Chicken & Roasted Sweet Potato Bowls

BBQ chicken and roasted sweet potato bowls with broccoli, rice and a creamy tangy drizzle. A colorful meal-prep friendly dinner.

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
• 2 medium sweet potatoes, peeled and cubed
• 1 large yellow onion, cut into wedges
• 1 medium head broccoli, cut into florets
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce, plus more for serving
• 3 cups cooked rice or quinoa
• For drizzle: 1/3 cup plain Greek yogurt, 1 tbsp lime juice, 1 tbsp water, pinch of salt

Instructions

1. Heat the oven to 425°F (220°C). Line a large sheet pan.
2. Toss sweet potatoes and onion with 1 tablespoon olive oil, half the paprika, half the garlic powder, salt, and pepper. Roast for 15 minutes.
3. Meanwhile season the chicken with remaining oil, paprika, and garlic powder. Add chicken and broccoli to the sheet pan, brushing the chicken with a thin layer of BBQ sauce.
4. Roast 15 to 18 minutes more, until the chicken is cooked through, broccoli is browned at the edges, and sweet potatoes are tender.
5. Rest and slice the chicken. Whisk the yogurt, lime juice, water, and salt.
6. Divide rice among bowls and top with roasted vegetables and sliced BBQ chicken. Drizzle with yogurt sauce and extra BBQ sauce.

YR

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