Roast the sweet potatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced sweet potatoes with olive oil, salt, black pepper, and smoked paprika until evenly coated. Spread them in a single layer on the baking sheet, making sure they are not overcrowded so they roast properly. Bake for 25–30 minutes, flipping halfway through, until tender inside and lightly caramelized on the edges.

Prepare the BBQ chicken: While the sweet potatoes are roasting, place the shredded chicken in a saucepan over medium-low heat. Add the BBQ sauce and stir well to coat every piece evenly. Let it simmer gently for 5–7 minutes, stirring occasionally, until the chicken is heated through and slightly saucy. If it looks too thick, you can add a tablespoon of water to loosen it slightly.

Warm the grains and vegetables: If using leftover quinoa or brown rice, warm it in the microwave or in a small pan over low heat until heated through. Warm the corn in a skillet for 2–3 minutes or microwave briefly. Make sure the black beans are well drained and rinsed before using.

Assemble the bowls: Divide the cooked quinoa or rice evenly among four bowls, creating the base layer. Top each bowl with roasted sweet potatoes, BBQ chicken, corn, and black beans. Arrange the avocado slices, cherry tomatoes, and red onion neatly on top for a colorful presentation.

Finish and serve: Sprinkle shredded cheddar cheese and chopped cilantro over each bowl. Drizzle with ranch dressing or Greek yogurt if desired for extra creaminess. Serve immediately while warm, or enjoy at room temperature for an easy meal prep option.