Prepare all ingredients as listed.

Add the water and cucumber slices to a pitcher. Refrigerate while preparing the meal. Add ice before serving, if desired.

Preheat the oven to 425°F (218°C) and preheat a grill or grill pan to medium heat.

Toss the sweet potatoes with olive oil and black pepper. Spread onto a sheet pan and roast for 15 minutes.

Whisk together the tomato paste, apple cider vinegar, molasses, yellow mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, a pinch of black pepper, and water in a small saucepan. Simmer over low heat for 5–7 minutes, stirring occasionally, until thickened. Set aside. (Reserve 2 TBSP of the BBQ sauce for the pinto beans and 3 TBSP in a separate clean bowl for drizzling before serving BBQ Bean Chicken Bowl.)

Toss the broccoli with olive oil. Add it to the sheet pan with the sweet potatoes and continue roasting for 15–20 minutes, until the vegetables are tender and lightly browned.

Season the chicken with the smoked paprika and black pepper. Grill on both sides to an internal temperature of 165°F (74°C), brushing with remaining BBQ sauce during the final minute. Transfer to a plate, squeeze lemon juice on top, and rest for 5 minutes before slicing.

Heat the pinto beans in a small saucepan with reserved BBQ sauce and a splash of water until warmed through.

Grill the corn on all sides until lightly charred and tender. Spread with oil and season with black pepper.

Assemble the bowls: Portion the sweet potatoes, broccoli, and BBQ beans into bowls. Top with sliced chicken, drizzle with the remaining BBQ sauce, and garnish with scallions.

Serve with grilled corn, watermelon slices, and cucumber water.