High Protein
High Protein BBQ Chicken Sweet Potato Bowl is a filling dinner with chicken breast, roasted sweet potatoes, black beans, corn, romaine lettuce, cherry tomatoes, red bell pepper, red onion, green onions, cilantro, and a creamy BBQ yogurt sauce.
It has that BBQ chicken bowl vibe without feeling heavy. You get tender chicken, soft roasted sweet potatoes, crisp lettuce, and a creamy sauce that ties the whole bowl together.
The black beans and corn make it feel hearty, while the tomatoes, peppers, and onions keep it fresh.
This is a solid option for meal prep, lunch, or a weeknight dinner when you want something that actually holds you over.
It’s also a good recipe for using kitchen staples like canned beans, frozen or canned corn, bottled BBQ sauce, and Greek yogurt.
Why You’ll Love This High Protein BBQ Chicken Sweet Potato Bowl
It’s Filling
Chicken breast, black beans, sweet potatoes, and Greek yogurt give this bowl plenty of protein and fiber. It’s a full meal in one bowl.
It Uses Simple Ingredients
This recipe uses common ingredients like chicken, sweet potatoes, lettuce, beans, corn, BBQ sauce, and yogurt.
It Works for Meal Prep
The chicken, sweet potatoes, beans, corn, and sauce can be prepped ahead and stored separately.
It Has a Good Mix of Textures
You get roasted sweet potatoes, warm BBQ chicken, crisp romaine, tender beans, juicy tomatoes, and creamy sauce.
It’s a Full Dinner Bowl
This bowl has protein, vegetables, beans, and sauce all in one recipe.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead of chicken breast. The cook time may need a small adjustment.
Sweet Potatoes
Butternut squash can be used in place of sweet potatoes. Keep the pieces about the same size so they cook evenly.
Romaine Lettuce
Chopped green leaf lettuce, iceberg lettuce, or spring mix can be used instead of romaine.
Black Beans
Pinto beans or kidney beans can be used instead of black beans.
Corn
Frozen corn, canned corn, or fresh cooked corn will work in this recipe.
Barbecue Sauce
Use your favorite BBQ sauce. A smoky, sweet, or spicy sauce will change the taste of the bowl.
Greek Yogurt
Plain regular yogurt can be used instead of Greek yogurt, but the sauce will be thinner.
Light Ranch Dressing
Regular ranch dressing can be used if that is what you have on hand.
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High Protein BBQ 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
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil divided
- 1 teaspoon garlic powder divided
- ¾ teaspoon smoked paprika divided
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- ⅓ cup barbecue sauce
- 4 cups chopped romaine lettuce
- 1 cup black beans well drained and rinsed
- 1 cup corn well drained
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- 2 tablespoon sliced green onions
- 2 tablespoon fresh chopped cilantro
For the Creamy BBQ Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon barbecue sauce
- 1 tablespoon light ranch dressing
- 1 tablespoon water
- ½ teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil. Sprinkle the sweet potatoes with ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, chili powder, ¼ teaspoon salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Bake the sweet potatoes for 22 to 25 minutes, or until tender and lightly browned.
- While the sweet potatoes bake, pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining ½ teaspoon garlic powder, remaining ½ teaspoon smoked paprika, onion powder, and remaining ¼ teaspoon salt.
- In a large skillet, heat the remaining 1 teaspoon olive oil over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes per side, or until cooked through. Check the chicken with an instant-read thermometer to make sure it reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes. Slice or dice the chicken.
- Place the chicken in a medium mixing bowl. Add ⅓ cup barbecue sauce. Toss until the chicken is coated.
- In a small bowl, add Greek yogurt, barbecue sauce, light ranch dressing, water, apple cider vinegar, garlic powder, and black pepper. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Top each bowl with roasted sweet potatoes, BBQ chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, green onions, and cilantro.
- Drizzle each bowl with creamy BBQ yogurt sauce.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the sweet potato pieces close to the same size so they roast at the same pace. Store the sauce separately – Keep the creamy BBQ yogurt sauce in its own container if making this recipe ahead. Add the lettuce last for meal prep – Store the warm ingredients away from the lettuce so it stays crisp.Storing and Reheating
Store in the Refrigerator – Store the chicken, sweet potatoes, beans, corn, and vegetables in airtight containers in the refrigerator for up to 4 days. Keep the sauce in a separate container. Reheat in the Microwave – Place the chicken, sweet potatoes, beans, and corn in a microwave-safe bowl. Heat in 30-second intervals until warm. Reheat in a Skillet – Place the chicken and sweet potatoes in a skillet over medium-low heat. Warm until heated through, stirring as needed. Assemble After Reheating – Add the romaine lettuce, tomatoes, peppers, onions, cilantro, and sauce after the warm ingredients are reheated.Nutrition
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