Soulful BBQ Bowl
A bowl is a quick, easy way to put a meal on your table. All it takes is a few ingredients — we go for protein, vegetables and a starch — plus a base, like rice. Put them all together and you’ve got something really delicious! Make this recipe your own by swapping out elements (maybe you’re not a kale fan so change it to broccoli). Enjoy!
Soulful BBQ Bowl
Ingredients
For the Rice:
1 cup jasmine or brown rice
2 cups chicken broth
1 tbsp olive oil
1/2 tsp salt
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and diced
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp garlic powder
Salt and pepper to taste
For the Sautéed Kale:
1 bunch of kale, stems removed and leaves chopped
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Salt to taste
For the BBQ Chicken:
1 lb boneless, skinless chicken tenderloins
1 cup BBQ sauce (homemade or store-bought)
1 tbsp olive oil
Salt and pepper to taste
Instructions
Prepare the Rice:
Heat olive oil in a medium saucepan over medium heat. Add rice and cook for 3-5 minutes, stirring frequently, until lightly toasted and fragrant.
Add chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes (or per package instructions) until the rice is tender.
Remove from heat and fluff with a fork.
While the rice is cooking, roast the sweet potatoes:
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, smoked paprika, cinnamon, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the rice is cooking and the sweet potatoes are roasting, cook the chicken:
Season chicken with salt and pepper.
Heat olive oil in a skillet over medium heat. Sear chicken for 4-5 minutes on each side until cooked through (internal temperature of 165°F/74°C).
Brush chicken generously with BBQ sauce, reduce heat to low, and let it simmer for another 2-3 minutes. Slice into bite-sized pieces.
Sauté the kale:
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add kale and red pepper flakes (if using), stirring to coat in oil.
Cook for 3-5 minutes until the kale is wilted and tender. Season with salt to taste.
Now it’s time to assemble the soul bowl!
Start with a base of rice in your bowl.
Add a generous serving of roasted sweet potatoes, sautéed kale, and BBQ chicken slices on top.
Drizzle with additional BBQ sauce and top with sliced green onions, crumbled cornbread, sour cream or Greek yogurt if desired. Enjoy!
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Regina is a writer, homeschooling mom, and owner of a soul food catering business. She is the host of the Pray to Play podcast, where she shares practical tips and heartfelt advice for parents navigating the busy world of athletics. A contributor to several publications, including Tracie Miles' Living Unbroken book study, she is also an advocate for young adults with developmental disabilities and serves on the Compel Pro volunteer leadership team. Living in Ohio with her family, she designs Squarespace websites for fellow creatives and spends her free time cheering her sons from the sidelines or sipping tea while chatting with women about God’s goodness.
