These BBQ Chicken Roasted Sweet Potato Bowls are a tasty treat! They mix tender chicken, sweet potatoes, and yummy BBQ sauce, creating a dish that feels like a hug in a bowl.
I love how colorful and vibrant this meal is! Perfect for impressing friends or just treating yourself after a long day. Plus, it’s easy to make, so who wouldn’t enjoy this? 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to cook and shred. For a quicker option, consider using rotisserie chicken or leftover grilled chicken instead. It saves time and adds great flavor!
Barbecue Sauce: You can choose any flavor you like, whether it’s sweet, smoky, or spicy. If you’re looking for a healthier option, try a homemade version with lower sugar or opt for a sauce made with natural ingredients.
Sweet Potatoes: Sweet potatoes add a tasty sweetness and nutrition. If they’re hard to find, you can substitute regular potatoes or even butternut squash for a different flavor.
Broccoli: Fresh broccoli florets fit well here, but feel free to swap for other vegetables like green beans or Brussels sprouts. You can also use frozen broccoli; just adjust the roasting time a bit.
How Do I Ensure My Sweet Potatoes Roast Perfectly?
Roasting sweet potatoes can be simple, but getting them just right takes a few steps. Make sure to cut them into even pieces so they cook uniformly. Coat them well in olive oil and seasonings for the best flavor.
- Preheat the oven to 425°F (220°C) for that crispy texture.
- Spread the diced sweet potatoes in a single layer on the baking sheet. Avoid overcrowding them; this helps in roasting rather than steaming.
- Turn them midway for even browning. Aim for about 25-30 minutes until they are soft on the inside and lightly browned outside.
BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup barbecue sauce (your choice of flavor)
For the Broccoli:
- 2 cups broccoli florets
- 1 tablespoon additional barbecue sauce for drizzling (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and 40 minutes to cook. You’ll spend 25-30 minutes roasting the sweet potatoes, while the chicken cooks on the stovetop. The broccoli gets added in the last 10 minutes, making everything come together beautifully!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure that your sweet potatoes roast perfectly.
2. Prepare the Sweet Potatoes:
In a large bowl, combine the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Toss everything together until the sweet potatoes are well coated in the seasoning.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes onto a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes. Remember to turn them halfway through cooking for even roasting! They should be tender and lightly browned when done.
4. Cook the Chicken:
While the sweet potatoes are roasting, season your chicken breasts with salt and pepper. Heat a little oil in a skillet over medium heat, then add the chicken. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked through. You can check this by cutting into it; there should be no pink inside.
5. Shred the Chicken:
Once the chicken is cooked, take it off the heat and shred it with two forks. In a bowl, mix the shredded chicken with the barbecue sauce until it’s all coated nicely.
6. Add the Broccoli:
In the last 10 minutes of roasting sweet potatoes, add the broccoli florets to the same baking sheet. Drizzle them with a bit of olive oil and season with salt and pepper. Let them roast alongside the sweet potatoes until tender.
7. Assemble the Bowls:
Now it’s time to put everything together! Start with a base of the roasted sweet potatoes, add a generous scoop of the shredded BBQ chicken on top, and place roasted broccoli on the side.
8. Drizzle and Enjoy:
If you like, drizzle a little extra barbecue sauce on top for added flavor. Then, dig in and enjoy your colorful and tasty BBQ chicken and roasted sweet potato bowls!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s essential to fully thaw it beforehand. Thaw the chicken breasts in the refrigerator overnight for the best results. If you’re short on time, place them in a sealed plastic bag and submerge in cold water until thawed. Pat them dry with paper towels before cooking to ensure even browning!
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, you can substitute the chicken with chickpeas or tofu. For chickpeas, use one can (drained and rinsed), and for tofu, press to remove excess moisture and cut into cubes before cooking. Sauté the chickpeas or tofu in a little oil and add the BBQ sauce just like you would with the chicken!
What Are Some Good Storage Tips for Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. To reheat, just microwave the individual components or warm them on the stove over medium heat until heated through. If you find the sweet potatoes have dried out, add a splash of water or a little olive oil when reheating.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or corn according to your preference. Just remember to cut them into similar sizes for even roasting. Adjust the cooking time accordingly, especially if the new vegetables have different roasting times!
