If you’re looking for a healthy, delicious, and meal‑prep‑friendly dinner that tastes indulgent but is actually packed with nutrition, these BBQ chicken sweet potato bowls are exactly what you need. Tender, shredded barbecue chicken sits on top of a fluffy roasted sweet potato alongside fresh vegetables and a drizzle of creamy sauce. Everything comes together in about 40 minutes, and it reheats beautifully, making it perfect for planning ahead for busy weekdays.
Why These Bowls Are Perfect for Meal Prep
These bowls are ideal for meal prep because each component can be made ahead and stored separately, or assembled all at once and portioned into containers. The sweet potatoes can be roasted up to 3 days ahead, the chicken can be made and shredded in advance, and the toppings stay fresh in the fridge. Because the components are kept separate until eating time, everything stays crispy and fresh instead of getting soggy. This makes them perfect for lunch containers that you grab and go, or for a quick weeknight dinner when you’re too busy to cook from scratch.
The beauty of this bowl format is that it’s customizable—you can add or remove toppings based on what you have on hand or what you’re in the mood for. Plus, these bowls are naturally gluten‑free, packed with protein and fiber, and feel like comfort food without being heavy.
Ingredients for BBQ Chicken Sweet Potato Bowls
This recipe serves about 4.
For the Sweet Potatoes:
- 4 medium sweet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: ½ teaspoon smoked paprika or cumin
For the BBQ Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
For the Bowls:
- 2 cups shredded cabbage or coleslaw mix
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro or green onions, chopped
- Optional: sliced jalapeños, cucumber, or avocado
For the Sauce:
- ½ cup Greek yogurt or sour cream
- 2 tablespoons mayo
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- Salt and pepper to taste
Step‑By‑Step Instructions
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean and poke them several times with a fork to allow steam to escape. Rub them lightly with olive oil and season with salt, pepper, and optional paprika or cumin. Place them directly on the oven rack with a sheet pan below to catch any drips. Bake for 30–35 minutes, or until they’re tender when pierced with a fork. You can also microwave them for 8–10 minutes if you’re in a hurry, or roast them in advance and reheat them later.
Step 2: Cook the BBQ Chicken
While the sweet potatoes roast, prepare the chicken. Season the chicken breasts or thighs with salt and pepper. Heat a large skillet over medium‑high heat and add the chicken. Cook for about 5–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once cooked, shred the chicken using two forks or a hand shredder. Return the shredded chicken to the skillet and add the BBQ sauce, honey, and Worcestershire sauce. Stir until the chicken is evenly coated in the sauce. Simmer for 2–3 minutes to let the flavors meld together. The chicken should be glossy and coated in sauce.
Step 3: Make the Creamy Sauce
In a small bowl, whisk together the Greek yogurt (or sour cream), mayo, lime juice, honey, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed. If it’s too thick, add a splash of water or more lime juice to thin it out. This sauce adds a cooling, tangy element that balances the sweetness of the BBQ chicken perfectly.
Step 4: Prepare the Toppings
While everything cooks, prepare the fresh vegetables and toppings. Shred or chop the cabbage, dice the bell pepper, slice the red onion thinly, and chop the cilantro or green onions. Having everything prepped and ready makes assembly quick and easy.
Step 5: Assemble the Bowls
Split the roasted sweet potatoes among four bowls, placing them cut‑side up or halved. Top each sweet potato with a generous portion of the BBQ chicken and its sauce. Arrange the fresh vegetables around the sweet potato—cabbage, corn, bell pepper, red onion—in piles so you can customize each bite. Drizzle the creamy lime sauce over everything and sprinkle with fresh cilantro or green onions. You can add extra toppings like sliced jalapeños, avocado, or cucumber if you like.
Variations to Try
- Spicy Version: Add hot sauce or sriracha to the BBQ sauce or the creamy sauce for extra heat.
- Asian‑Inspired: Use teriyaki or soy‑based BBQ sauce and top with sesame seeds and green onions instead of cilantro.
- Loaded Version: Add crispy bacon bits, black beans, or roasted chickpeas for extra protein and texture.
- Low‑Carb Option: Skip the sweet potato and serve the BBQ chicken over cauliflower rice or a bed of greens for a lighter, low‑carb version.
- Buffalo Chicken Version: Swap the BBQ sauce for buffalo sauce and use ranch dressing instead of the lime crema.
Meal Prep Instructions
These bowls are excellent for meal prep. Here’s how to prepare them ahead:
- Roast the sweet potatoes up to 3 days ahead. Store them in an airtight container in the fridge and reheat them gently in the microwave or oven before serving.
- Cook and shred the chicken and make the BBQ sauce up to 3 days ahead. Store in a separate container from the vegetables to keep it fresh.
- Prepare the fresh vegetables up to 2 days ahead and store them in airtight containers or bags.
- Make the creamy sauce up to 3 days ahead in a separate container.
- Assemble the bowls just before eating, or pack the components in separate containers and assemble at lunchtime to keep everything fresh and crispy.
Storage and Reheating
Store the individual components in airtight containers in the refrigerator for up to 4–5 days. When ready to eat, reheat the sweet potato and chicken gently in the microwave (about 2–3 minutes) or in a skillet over medium heat. Add fresh vegetables and sauce just before eating to keep them crisp. The assembled bowls can also be stored together for up to 2 days, though the fresh vegetables may soften slightly.
Serving and Pairing Ideas
These BBQ chicken sweet potato bowls are hearty and satisfying on their own, but here are some pairing ideas:
- With a cold glass of iced tea or a refreshing limeade.
- Alongside tortilla chips and salsa for a fun, casual meal.
- With a simple green salad or fruit salad on the side.
- As a protein‑packed lunch for work or school.
Final Thoughts
These BBQ chicken sweet potato bowls are the perfect combination of healthy and delicious. The combination of tender BBQ chicken, creamy roasted sweet potato, fresh vegetables, and tangy lime sauce creates a meal that’s comforting and satisfying without feeling heavy. Once you try them, you’ll understand why they’re perfect for meal prep, weeknight dinners, and anyone looking for a balanced, nourishing meal that tastes like indulgence but is actually great for you.