These BBQ Chicken and Roasted Sweet Potato Bowls are bright and tasty! With juicy chicken smothered in sweet BBQ sauce and soft, caramelized sweet potatoes, every bite is like a party in your mouth!
Honestly, who doesn’t love a good bowl meal? I like to add a sprinkle of green onions on top for a little crunch. It’s fun, filling, and perfect for any day of the week!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. If you want a quicker option, you can use rotisserie chicken instead. It’s already cooked and will soak up the BBQ sauce beautifully.
BBQ Sauce: Use your family favorite BBQ sauce for flavor. If you’re looking for a healthier option, make a homemade sauce using tomato sauce, vinegar, and spices. Experimenting with flavors can be a fun twist!
Sweet Potatoes: Sweet potatoes give a yummy sweetness and creamy texture. If you don’t have them, you can substitute with butternut squash or regular potatoes, but cook times may vary.
Broccoli: Broccoli adds color and nutrients to the bowl. If you prefer, green beans or cauliflower are great alternatives. They both roast well and will add a wonderful crunch.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can be super easy if you follow a few simple steps. The key is the right preparation and cooking temperature.
- Start by peeling and cubing the sweet potatoes into uniform pieces. This helps them cook evenly.
- Toss the cubes in a bowl with olive oil, paprika, garlic powder, salt, and pepper. Don’t be shy with the seasoning!
- Spread them out in a single layer on a baking sheet to ensure they roast properly without steaming.
- Flip them halfway through the cooking time to promote that nice caramelization and browning.
Using this technique, you’ll achieve perfectly tender and slightly crispy sweet potatoes every time!
BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 chicken breasts, boneless and skinless
- 1 cup BBQ sauce (your favorite brand or homemade)
For the Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Broccoli:
- 2 cups broccoli florets
Optional Garnishes:
- Fresh parsley or cilantro
- Additional BBQ sauce
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, around 30 minutes to roast the sweet potatoes, and 2-6 hours to cook the chicken (depending on whether you use low or high heat in the slow cooker). So, set aside around 2 to 6 hours in total, depending on your cooking method!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature for roasting sweet potatoes until they are nice and tender.
2. Prepare the Sweet Potatoes:
In a large mixing bowl, toss your cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Make sure each piece is well-coated to get all the flavors. Once they are coated, spread them out evenly on a baking sheet in a single layer.
3. Roast the Sweet Potatoes:
Place your baking sheet with the sweet potatoes in the preheated oven. Roast them for about 25-30 minutes, flipping them halfway through to ensure they cook evenly. They should be tender and slightly caramelized when done.
4. Cook the Chicken:
While the sweet potatoes are roasting, take your chicken breasts and place them in a slow cooker. Pour your BBQ sauce over the chicken, making sure it’s well-covered. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and easily shreds with a fork.
5. Prepare the Broccoli:
During the last 10 minutes of cooking for the sweet potatoes, you can prepare the broccoli. You can either steam it in a pot with a little water until tender or roast it on a baking sheet with some olive oil, salt, and pepper during the final minutes of roasting the sweet potatoes.
6. Assemble the Bowls:
Once everything is cooked, take a fork and shred the BBQ chicken. To assemble your bowls, layer the roasted sweet potatoes, the shredded chicken, and the prepared broccoli.
7. Garnish:
To finish off, you can drizzle some extra BBQ sauce on top if you’d like, and sprinkle with fresh parsley or cilantro for a lovely touch. And there you have it – delicious BBQ Chicken and Roasted Sweet Potato Bowls!
Enjoy your meal!
Can I Use Bone-In Chicken Instead of Boneless?
Yes, you can use bone-in chicken! Just be aware that it will require a longer cooking time; you’ll need to cook it on low for about 6-8 hours or on high for 3-4 hours. Make sure the internal temperature reaches 165°F (75°C) before serving.
What Can I Substitute for Sweet Potatoes?
If you don’t have sweet potatoes, you can substitute them with regular potatoes or butternut squash. Keep in mind that cooking times may vary, so check for tenderness around the same 25-30 minute mark.
How to Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3-4 days. You can reheat in the microwave or on the stove until warmed through, but avoid reheating broccoli more than necessary to maintain its texture.
Can I Make This Recipe in the Oven Instead of a Slow Cooker?
Absolutely! Preheat your oven to 375°F (190°C) and place the chicken in a baking dish. Pour the BBQ sauce over it and cover with foil. Bake for about 25-30 minutes or until fully cooked. Shred the chicken after baking, just like you would from the slow cooker!
