Preheat your oven to 400°F (200°C).

Wash and peel the sweet potatoes, then cut them into bite-sized cubes.

Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

Roast in the oven for about 25-30 minutes or until fork-tender and slightly caramelized.

While the sweet potatoes are roasting, season the chicken breasts with salt and pepper.

In a skillet over medium heat, cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink inside.

Reduce the heat to low and pour the BBQ sauce over the chicken. Let it simmer for an additional 5 minutes until the chicken is coated and heated through.

Once the sweet potatoes and chicken are cooked, start assembling your bowls.

Begin with a generous scoop of roasted sweet potatoes at the base.

Slice the BBQ chicken and place it on top of the sweet potatoes.

If you’re adding broccoli or any other veggies, sauté them quickly in the same skillet for extra flavor before layering them in your bowl.

Garnish with fresh cilantro or chopped green onions for a pop of color and added flavor.