BBQ Chicken & Sweet Potato Bowls
These BBQ chicken and sweet potato bowls are an easy, budget-friendly weeknight dinner packed with flavor. Smoky BBQ-glazed chicken, golden roasted sweet potatoes, a charred corn salsa and creamy avocado get piled over massaged kale, then drizzled with cilantro lime crema. These BBQ chicken bowls are colorful, filling and perfect for meal prep.
For another bowl night favorite, try my Greek Bowl with Air-Fried Greek Yogurt Chicken.
Why You’ll Love These BBQ Chicken Bowls
- Smoky, sweet BBQ chicken with a quick glaze.
- Roasted sweet potatoes that get golden and tender.
- Fresh corn salsa and cilantro lime crema.
- Budget friendly and great for meal prep.
Ingredients for BBQ Chicken and Sweet Potato Bowls
The BBQ Chicken
Chicken breasts seasoned with smoked paprika, garlic powder, salt and pepper, glazed with BBQ sauce.
The Sweet Potatoes
Cubed sweet potatoes roasted with olive oil, salt and pepper.
The Corn Salsa
Charred frozen corn, cherry tomatoes, red onion, cilantro and lime juice.
The Cilantro Lime Crema and Kale
Sour cream, cilantro, garlic, lime and salt for the crema, plus kale massaged with olive oil, lemon and salt. Top with avocado.
Dietary note: These bowls are naturally gluten free when your BBQ sauce is gluten free. For dairy free, swap the sour cream for a plant-based yogurt.
How to Make BBQ Chicken Bowls
Step 1: Roast the sweet potatoes
Preheat the oven to 425°F. Toss the sweet potatoes with olive oil, salt and pepper and roast 25 to 30 minutes, flipping halfway, until tender and golden.
Step 2: Cook the chicken
Season the chicken with smoked paprika, garlic powder, salt and pepper. Sear in a hot skillet 4 to 6 minutes per side until cooked through, then brush with BBQ sauce and let it rest.
Step 3: Make the corn salsa
Char the corn in the same skillet, then toss with the tomatoes, red onion, cilantro and lime juice.
Step 4: Make the crema
Whisk the sour cream with cilantro, grated garlic, lime juice and salt, thinning with water as needed.
Step 5: Massage the kale
Massage the kale with olive oil, lemon juice and salt until tender.
Step 6: Build the bowls
Layer kale, sliced chicken, sweet potatoes, corn salsa and avocado. Drizzle with crema, top with cilantro and finish with lime.
Carly’s Expert Tips
- Don’t crowd the sweet potatoes so they roast instead of steam.
- Glaze at the end so the BBQ sauce does not burn.
- Massage the kale well. It softens and tastes less bitter.
- Add cayenne to the chicken seasoning for extra heat.
Make It Your Own
- Chicken thighs: Use boneless thighs for extra juicy chicken.
- Rice bowls: Swap the kale for rice or quinoa.
- Fresh corn: Use fresh corn in summer for extra sweetness.
- Black beans: Add black beans for more fiber.
Make-Ahead and Meal Prep: Roast the sweet potatoes, cook the chicken and make the salsa and crema up to 3 days ahead. Store separately and add the avocado fresh.
What to Serve With BBQ Chicken Bowls
These bowls are a full meal, but tortilla chips, Cowboy Caviar or a Watermelon Cucumber Cooler make them extra fun.
Storing and Reheating
Store each component separately in the fridge for up to 4 days.
Reheat the chicken and sweet potatoes, then add the cold toppings.
What People Ask About BBQ Chicken Bowls
Can I use chicken thighs instead of chicken breasts?
Yes. Thighs stay extra juicy.
Can I make BBQ chicken bowls ahead?
Yes. Prep the parts ahead and assemble when ready.
How do you massage kale?
Rub it with olive oil, lemon and salt for 1 to 2 minutes until softened.
What BBQ sauce is best?
Use your favorite. A smoky, slightly sweet sauce works great.
BBQ Chicken & Sweet Potato Bowls
Ingredients
Method
- Preheat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and golden.
- Season chicken breasts with smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and sear the chicken for 4 to 6 minutes per side until cooked through. Brush with BBQ sauce to glaze, then remove from the pan and let rest.
- In the same skillet, char the frozen corn over medium-high heat until lightly browned. Remove from heat and toss with halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice.
- Whisk sour cream with chopped cilantro, grated garlic, lime juice, and salt. Thin the mixture with water until it reaches your desired consistency.
- Massage kale with olive oil, lemon juice, and salt until softened and tender.
- Layer kale, sliced chicken, roasted sweet potatoes, corn salsa, and sliced avocado in bowls. Drizzle with cilantro lime crema, top with fresh cilantro, and finish with a squeeze of lime.
Nutrition
Notes
- For a dairy-free option, substitute sour cream with a plant-based yogurt.
- If you prefer a spicier kick, add a dash of cayenne pepper to the chicken seasoning.
- Use fresh corn instead of frozen for an even sweeter flavor.
