Tender, tangy BBQ pulled chicken piled over roasted sweet potato flesh with roasted beans and corn, finished with cheddar, Greek yogurt, cilantro, and lime for bright contrast. Hearty, slightly sweet bowls with a saucy, shreddable chicken texture that reheats and packs well for a
Sheet-Pan BBQ Chicken & Sweet Potato Bowls
A tray-bake that turns roasted sweet potato halves into cozy bowls for tangy, shreddable BBQ chicken and caramelized beans and corn—perfect for batch cooking and easy weekday lunches.
Think of these bowls as comfort food that packs itself: sweet potato halves roasted until their flesh is tender enough to fluff with a fork become the base for everything saucy and savory. The natural sweetness of the potatoes plays beautifully against the smoky, tangy barbecue sauce and a hit of lime at the finish.
Boneless chicken thighs are seasoned simply with garlic powder and smoked paprika, roasted on the same sheet-pan rhythm as the spuds, then shredded and tossed with BBQ sauce so every bite is saucy and easy to eat. The result is a tender, shreddable protein that reheats without drying out—ideal for making a big batch at once.
Roasted red onion, black beans, and corn are added to the pan with the potatoes so they pick up a little char and sweet-caramelized flavor; when you pile them into the bowl they add texture and heft. A scatter of sharp cheddar, a dollop of plain Greek yogurt, fresh cilantro, and a squeeze of lime brighten each portion and cut through the richness.
These bowls are made for meal prep: they store neatly in containers for 4–5 days, reheat well, and assemble in minutes. Pack the yogurt and lime separately if you like a fresher finish, or build them fully dressed for grab-and-go dinners or lunches that feel a little celebratory.
Ingredients
How to Make Tray BBQ Pulled Chicken Sweet Potato Bowls
- Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper or lightly oil them.
- Prep the sweet potatoes: scrub and halve each potato lengthwise, toss cut sides with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, then place cut-side down on one sheet pan.
- Prepare the chicken: pat thighs dry and toss in a bowl with remaining 1 tablespoon olive oil, garlic powder, smoked paprika, 1 teaspoon kosher salt, and black pepper; arrange on the second sheet pan in a single layer.
- Roast both pans in the oven: place the sweet potatoes on the middle rack and the chicken on the top rack; roast 20 minutes, then add the sliced red onion, drained black beans, and frozen corn around the sweet potatoes and continue roasting until the potatoes are tender and chicken reaches 165°F, about 8–12 more minutes (total chicken time ~22–25 minutes).
- Remove the chicken from the oven and transfer to a large bowl; shred with two forks, then stir in the barbecue sauce until evenly coated. Return the sauced chicken to the hot baking sheet and spread into a single layer; bake 4–5 minutes more to set the sauce.
- When the sweet potatoes are done, scoop a generous bowlful of the flesh from each half using a spoon, leaving a small border if you prefer a sturdier bowl for storage.
- Assemble bowls: divide sweet potato flesh among four bowls or meal-prep containers and top with equal portions of the pulled BBQ chicken, then spoon the roasted beans, corn, and onions over each.
- Finish each bowl with a sprinkle of shredded cheddar, a dollop (about 2 tablespoons) of Greek yogurt, a squeeze of lime, and a scatter of chopped cilantro.
- Store cooled bowls in airtight containers in the refrigerator for up to 4 days; reheat in the microwave or oven and add fresh cilantro and lime just before serving.
Recipe Card
Tray BBQ Pulled Chicken Sweet Potato Bowls
Tender, tangy BBQ pulled chicken piled over roasted sweet potato flesh with roasted beans and corn, finished with cheddar, Greek yogurt, cilantro, and lime for bright contrast. Hearty, slightly sweet bowls with a saucy, shreddable chicken texture that reheats and packs well for a
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper or lightly oil them.
- Prep the sweet potatoes: scrub and halve each potato lengthwise, toss cut sides with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, then place cut-side down on one sheet pan.
- Prepare the chicken: pat thighs dry and toss in a bowl with remaining 1 tablespoon olive oil, garlic powder, smoked paprika, 1 teaspoon kosher salt, and black pepper; arrange on the second sheet pan in a single layer.
- Roast both pans in the oven: place the sweet potatoes on the middle rack and the chicken on the top rack; roast 20 minutes, then add the sliced red onion, drained black beans, and frozen corn around the sweet potatoes and continue roasting until the potatoes are tender and chicken reaches 165°F, about 8–12 more minutes (total chicken time ~22–25 minutes).
- Remove the chicken from the oven and transfer to a large bowl; shred with two forks, then stir in the barbecue sauce until evenly coated. Return the sauced chicken to the hot baking sheet and spread into a single layer; bake 4–5 minutes more to set the sauce.
- When the sweet potatoes are done, scoop a generous bowlful of the flesh from each half using a spoon, leaving a small border if you prefer a sturdier bowl for storage.
- Assemble bowls: divide sweet potato flesh among four bowls or meal-prep containers and top with equal portions of the pulled BBQ chicken, then spoon the roasted beans, corn, and onions over each.
- Finish each bowl with a sprinkle of shredded cheddar, a dollop (about 2 tablespoons) of Greek yogurt, a squeeze of lime, and a scatter of chopped cilantro.
- Store cooled bowls in airtight containers in the refrigerator for up to 4 days; reheat in the microwave or oven and add fresh cilantro and lime just before serving.
Nutrition
- Carbohydrates
- 82
- Saturated Fat
- 7
- Sodium
- 950
- Fiber
- 10
- Unsaturated Fat
- 19
- Protein
- 48
- Fat
- 26
- Cholesterol
- 170
- Trans Fat
- 0
- Calories
- 840
- Sugar
- 24