BBQ Pulled Chicken Sweet Potato Bowl gives you barbecue comfort in a colorful, filling meal.
This meal has smoky shredded chicken, roasted sweet potatoes, black beans, corn, crunchy cabbage, tomatoes, and red onion in every bowl. A creamy BBQ yogurt sauce ties everything together without making the meal feel heavy.
This is also a great way to use cooked chicken from another meal. Pick up shredded cabbage and pre-cooked chicken at the grocery store when you want to cut down on prep.
Each serving has 40 grams of protein and 14 grams of fiber, so it can carry you through a busy afternoon or settle the dinner situation without needing much on the side.
Keep the ingredients in separate containers for meal prep, then build each bowl when you’re ready to eat. The mix of warm chicken and sweet potatoes with cool vegetables keeps the leftovers from feeling dull.
Why You’ll Love This BBQ Pulled Chicken Sweet Potato Bowl
High in Protein
Each serving has 40 grams of protein from chicken, Greek yogurt, and black beans.
Plenty of Fiber
Sweet potatoes, beans, corn, cabbage, and tomatoes provide 14 grams of fiber per serving.
Useful for Leftover Chicken
Cooked chicken breast or leftover roasted chicken can go directly into the barbecue mixture.
Made for Meal Prep
The cooked and fresh parts can be stored separately, helping the cabbage and vegetables stay crisp.
A Full Meal in One Bowl
Chicken, sweet potatoes, beans, and vegetables cover the main parts of dinner without requiring another side dish.
Ingredient Substitutions
Cooked Chicken
Use shredded rotisserie chicken or leftover turkey in place of the cooked chicken breast.
Black Beans
Replace the black beans with pinto beans or kidney beans.
Green Cabbage
Use shredded red cabbage or a bagged coleslaw mix without dressing.
Grape Tomatoes
Cherry tomatoes or chopped Roma tomatoes can be used instead.
Greek Yogurt
Plain low-fat Greek yogurt or plain skyr can replace the nonfat Greek yogurt.
Apple Cider Vinegar
Use white wine vinegar or fresh lime juice for a similar tangy note.
Cilantro
Replace the cilantro with sliced green onions or leave it out.
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BBQ Pulled Chicken Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the BBQ Pulled Chicken:
- 3 cups cooked shredded chicken breast
- ⅓ cup reduced-sugar barbecue sauce
- 2 tablespoon water
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
For the Bowls:
- 1 can (15-ounce) black beans Well rinsed and drained
- 1 cup frozen corn thawed
- 2 cups shredded green cabbage
- 1 cup grape tomatoes halved
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh cilantro
For the Creamy BBQ Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon reduced-sugar barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss until the sweet potatoes are coated. Spread the sweet potatoes in a single layer.
- Roast for 15 minutes. Turn the sweet potatoes. Roast for another 10 to 15 minutes, or until tender and browned around the edges.
- In a medium saucepan, add the shredded chicken, barbecue sauce, water, smoked paprika, and garlic powder.
- Cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until the chicken is hot and coated with sauce.
- In a small bowl, add the Greek yogurt, barbecue sauce, apple cider vinegar, water, and garlic powder. Using a wire whisk, mix until smooth.
- Divide the sweet potatoes, chicken, black beans, corn, cabbage, tomatoes, and red onion among four bowls.
- Drizzle the creamy BBQ yogurt sauce over each bowl. Sprinkle with cilantro.
Notes
Tips and Tricks
Use leftover chicken – Cooked chicken from another meal cuts down on prep time. Keep the components separate – Store the cabbage, tomatoes, onion, cilantro, and yogurt sauce away from the warm ingredients until serving. Adjust the sauce consistency – Add water 1 teaspoon at a time if the yogurt sauce becomes too thick to drizzle.Storing and Reheating
Store the components – Refrigerate the chicken and sweet potatoes together in an airtight container for up to 4 days. Keep the vegetables and yogurt sauce in separate containers. Reheat in the microwave – Place the chicken and sweet potatoes in a microwave-safe bowl. Heat in 30-second intervals until hot. Reheat in the oven – Place the chicken and sweet potatoes in an oven-safe dish. Cover and warm at 350°F until heated through. Assemble after reheating – Add the cold vegetables and yogurt sauce after warming the chicken and sweet potatoes.Nutrition
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