These BBQ Chicken and Roasted Sweet Potato Bowls are a tasty treat! With juicy chicken coated in barbecue sauce and sweet potatoes roasted to perfection, it’s a perfect dish for any day.
I love how colorful and filling these bowls are! Plus, it’s super easy to whip up after a busy day. You can even mix in some veggies for a little extra crunch. Enjoy a bowl of happiness! 😊
Key Ingredients & Substitutions
Chicken Breasts: Fresh, large chicken breasts are perfect for this dish. If you’re looking for a quicker option, rotisserie chicken works great as well! Just shred it and mix with BBQ sauce.
BBQ Sauce: Use your favorite BBQ sauce to match your taste. If you’re looking for a healthier alternative, try a low-sugar BBQ sauce or make your own with tomato sauce, vinegar, and spices.
Sweet Potatoes: Sweet potatoes are nutritious and add sweetness to the dish. You can swap them for regular potatoes or butternut squash if you prefer something different.
Broccoli: Fresh broccoli gives a nice crunch. If you don’t have it, try using asparagus or green beans instead. They work just as well in this bowl.
Olive Oil: Olive oil is best for roasting due to its flavor and health benefits. If you’re out, you can use avocado oil or even vegetable oil as a substitute.
How Do You Roast Vegetables to Perfection?
Roasting brings out the natural sweetness of vegetables through caramelization. Here’s how to do it right:
- Preheat your oven to 425°F (220°C) to get an excellent roast.
- Combine vegetables like sweet potatoes and onions with olive oil, salt, and pepper in a bowl.
- Spread them evenly on a lined baking sheet for even cooking.
- Roast for about 25-30 minutes, flipping halfway to ensure all sides get crispy.
- In the last 10 minutes, add broccoli to the same sheet for fast cooking. Adjust seasoning as needed.
This method gives you tender vegetables with a crispy edge – simply delicious! Enjoy your cooking!
Delicious BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 large chicken breasts
- 1 cup BBQ sauce (your choice)
For the Vegetables:
- 2 large sweet potatoes, diced
- 1 large onion, diced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
For Garnish (Optional):
- Chopped green onions
- Fresh parsley
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 45 minutes for cooking, bringing the total to around 55 minutes. You’ll be roasting vegetables and cooking chicken, which come together for a delicious and satisfying meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will get it ready for the lovely roasted veggies.
2. Prepare the Vegetables:
In a large bowl, toss the diced sweet potatoes and onion with olive oil, salt, and pepper until they’re well-coated. Spread them out evenly on a baking sheet to roast.
3. Roast the Sweet Potatoes and Onion:
Place the baking sheet in the preheated oven and roast the sweet potatoes and onion for about 25-30 minutes. Make sure to flip them once halfway through to ensure they cook evenly. They should be tender and slightly crispy when done.
4. Cook the Chicken:
While the vegetables are roasting, let’s focus on the chicken! You can grill, bake, or cook the chicken in a skillet over medium heat. If you choose to bake, set your oven to 375°F (190°C) and cook the chicken for about 20-25 minutes, or until fully cooked through.
5. Shred the Chicken:
Once the chicken is cooked, remove it from the heat. Use two forks to shred the chicken into bite-sized pieces, then mix it with the BBQ sauce in a bowl until the chicken is well-coated and flavorful.
6. Add the Broccoli:
With about 10 minutes left on the sweet potatoes, toss the broccoli florets onto the same baking sheet. Drizzle them with a little olive oil, and sprinkle with salt and pepper, then continue roasting until the broccoli is tender.
7. Assemble the Bowls:
Once everything is cooked, it’s time to put together your bowls! Start by dividing the roasted sweet potatoes, onions, broccoli, and the BBQ chicken into individual bowls.
8. Garnish and Serve:
If you’d like, sprinkle some chopped green onions or fresh parsley on top for added flavor and color. Serve warm and enjoy your tasty BBQ Chicken and Roasted Sweet Potato Bowls!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The best way to do this is to place it in the refrigerator overnight or, if you’re short on time, seal it in a plastic bag and submerge it in cold water until thawed. Pat it dry before seasoning and cooking.
What Other Vegetables Can I Add to the Bowl?
Feel free to get creative! Vegetables like bell peppers, zucchini, or even corn would add great flavor and color to your bowls. Just make sure to adjust the cooking time as needed based on how quickly those vegetables cook.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat gently in the microwave or on the stovetop, adding a splash of water to help steam the vegetables for even heating.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the chicken with chickpeas or black beans for a protein boost, and you can replace the BBQ sauce with a tangy BBQ-flavored vegan sauce. Roast the chickpeas alongside the sweet potatoes for a deliciously hearty bowl!
