If you are craving a meal that delivers comfort, vibrant flavors, and a perfect balance of hearty and fresh, the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe is exactly what you need. This dish combines tender, shredded BBQ chicken with roasted sweet potatoes, crisp coleslaw, and tangy pickles to create a bowl bursting with textures and layers of taste that will make every bite a joyous celebration. Whether you’re feeding family or entertaining friends, this recipe turns simple everyday ingredients into a colorful, wholesome feast.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in crafting a dish that is as delicious as it is balanced. From the smoky BBQ sauce that infuses the chicken with rich flavor to the bright acidity of the pickles that awaken your palate, every component brings something special to the table.
- Boneless skinless chicken breasts: The lean protein base that becomes tender and juicy when cooked with BBQ sauce.
- Whole30 BBQ sauce: Brings a sweet, smoky, and tangy flavor that’s perfect for coating the chicken.
- Italian dressing: Adds a subtle herbaceous note to enhance the BBQ sauce.
- Salt: Essential for seasoning and bringing out all the flavors.
- Sweet potatoes: Cubed and roasted to golden perfection, providing natural sweetness and a creamy texture.
- Chili powder: Introduces a gentle warmth that complements the sweetness of the potatoes.
- Cinnamon: Just a dash provides unexpected depth and warmth.
- Avocado or refined coconut oil: Used for roasting to ensure crispy edges without overpowering flavors.
- Fresh dill: Bright, fragrant herb to flavor the pickles.
- Garlic: Minced to give a punch of savory aroma in the pickling liquid.
- English cucumber: Thinly sliced for the pickles, adding a refreshing crunch.
- Yellow mustard seeds: Provide a subtle tang and texture in the pickling mix.
- Water, white or white wine vinegar, salt: The tangy and salty base for quick pickles.
- Mayonnaise: Creamy binder for the coleslaw, balancing acidity with richness.
- Apple cider vinegar: Adds brightness and acidity to the coleslaw dressing for a perfect zesty kick.
- Coconut aminos: Adds a gently sweet, umami-rich depth to the coleslaw dressing.
- Kosher salt: Enhances all flavors in the coleslaw.
- Shredded coleslaw mix: Provides crunch and freshness, key for contrast in the bowl.
How to Make BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven so it’s hot and ready. Toss the peeled and cubed sweet potatoes with chili powder, cinnamon, avocado or coconut oil, and a pinch of salt. Spread them evenly on a baking sheet and roast until they’re tender and edges are caramelized, bringing out their natural sweetness and beautiful golden color.
Step 2: Prepare Quick Pickles
While the sweet potatoes roast, prepare the pickles by combining sliced English cucumber, minced garlic, fresh dill, yellow mustard seeds, salt, water, and white or white wine vinegar. Letting these ingredients mingle while you work on the chicken lets the flavors develop into crisp, tangy pickles that will brighten the bowl.
Step 3: Cook the BBQ Chicken
In an Instant Pot or slow cooker, combine the chicken breasts with Whole30 BBQ sauce, Italian dressing, and a pinch of salt. Cook until the chicken is tender enough to shred easily. This slow cooking allows the chicken to soak up the smoky, tangy BBQ flavors fully, making each bite satisfying and juicy.
Step 4: Make the Coleslaw
Mix mayonnaise, apple cider vinegar, coconut aminos, kosher salt, and a little water to create a creamy yet tangy coleslaw dressing. Toss with the shredded coleslaw mix so every crunchy bite is coated with those bright, savory flavors that cut through the richness of the chicken and sweet potatoes.
Step 5: Assemble the Bowls
Divide the roasted sweet potatoes, shredded BBQ chicken, and creamy coleslaw evenly into bowls. Top with the quick pickles for add a crunchy cold contrast and a sprig of fresh parsley or dill if you have it on hand. Your colorful, flavorful BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe are now ready to enjoy.
How to Serve BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Garnishes
Fresh herbs like parsley or dill make excellent garnishes, adding a pop of bright green color and aroma that elevates the bowl visually and flavor-wise. Consider a sprinkle of sesame seeds or red pepper flakes if you want a touch of texture or heat.
Side Dishes
Although this bowl is a complete meal on its own, pairing it with a light green salad or a simple corn on the cob can round out the meal beautifully. A chilled glass of iced tea with lemon works wonders to balance the smoky and tangy flavors.
Creative Ways to Present
For a fun twist, serve the components deconstructed on a platter and let everyone build their own bowls. You could also scoop the bowl contents into lettuce wraps or stuff everything into warm pita bread for handheld BBQ chicken wraps that are perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe keep beautifully in airtight containers in the refrigerator for up to four days. Keep the pickles separate if you want to retain their crispness longer.
Freezing
You can freeze the shredded BBQ chicken and roasted sweet potatoes separately for up to three months. The coleslaw and pickles do not freeze well, so it’s best to prepare those fresh when ready to serve again.
Reheating
Reheat the chicken and sweet potatoes gently in the oven or microwave until warmed through. Add fresh coleslaw and pickles after reheating to maintain their crunch and freshness, keeping the bowl vibrant and tasty.
FAQs
Can I use different types of BBQ sauce for this recipe?
Absolutely! Feel free to use your favorite BBQ sauce. Just consider the flavor profile and sweetness level to ensure it complements the other ingredients in the bowl.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prepping. You can cook the chicken and sweet potatoes ahead, prepare the coleslaw fresh, and assemble your bowls quickly for lunches or dinners during the week.
Can I substitute sweet potatoes with regular potatoes?
You can, but sweet potatoes add a natural sweetness and creamy texture that really balances the BBQ flavors. If you prefer regular potatoes, roasting them with some paprika and garlic powder will still be delicious.
What if I don’t have an Instant Pot?
No problem! Slow cooking the chicken on low heat or even cooking it on the stovetop with a covered pan until tender works just as well, though timing will vary.
How spicy is this dish?
This recipe is mild with just a hint of warmth from the chili powder on the sweet potatoes. You can easily adjust the spice level by adding extra chili flakes or hot sauce if you like more heat.
Final Thoughts
There’s something incredibly satisfying about the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe that keeps me coming back for more. It’s an easy-to-make, wholesome meal filled with contrasting flavors and textures that feel both comforting and refreshing. I truly hope you give it a try and enjoy every colorful, delicious bite as much as I do!
Print
BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This delicious BBQ Chicken Bowl recipe features tender shredded chicken cooked in a flavorful Whole30 BBQ sauce, paired with roasted sweet potatoes seasoned with chili powder and cinnamon, refreshing homemade pickles, and a creamy coleslaw. Perfect for a wholesome and satisfying meal that balances savory, sweet, and tangy flavors.
Ingredients
Chicken and BBQ Sauce
- 2 boneless skinless chicken breasts (about 1 ¼ pounds)
- ¾ cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing
- Salt to taste
Roasted Sweet Potatoes
- 2 sweet potatoes (peeled and cubed)
- 2 teaspoons chili powder
- Dash of cinnamon
- 1 tablespoon avocado or refined coconut oil
Pickles
- Sprig of fresh dill
- 1 clove garlic (minced)
- ¼ English cucumber (sliced thin)
- Pinch yellow mustard seeds
- ¼ cup water
- ¼ cup white or white wine vinegar
- ½ tablespoon salt
Coleslaw
- 1 14-ounce bag shredded coleslaw mix
- ½ cup + 2 tablespoons mayonnaise
- 1 ½ tablespoon apple cider vinegar (or white wine vinegar)
- 3 tablespoons coconut aminos
- ¼ teaspoon kosher salt
Instructions
- Preheat oven and make sweet potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with avocado or refined coconut oil, chili powder, cinnamon, and a pinch of salt. Spread them out evenly on a baking sheet.
- Roast sweet potatoes: Roast the sweet potatoes in the preheated oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Prepare pickles: In a bowl, combine sliced English cucumber, fresh dill sprig, minced garlic, yellow mustard seeds, water, white or white wine vinegar, and salt. Mix well and allow the mixture to pickle while you prepare the other components, at least 15-20 minutes for best flavor.
- Cook BBQ chicken: Place the chicken breasts, Whole30 BBQ sauce, Italian dressing, and salt into an Instant Pot. Seal the lid and cook on high pressure for 15 minutes. Once done, release the pressure carefully and shred the chicken using two forks.
- Make coleslaw: In a separate bowl, whisk together the mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt. Toss this dressing with the shredded coleslaw mix until the vegetables are well coated.
- Assemble bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, and coleslaw evenly among four bowls. Top each serving with pickles and a sprinkle of fresh parsley if desired for garnish. Serve immediately and enjoy!
Notes
- Use Italian dressing with clean, Whole30-compliant ingredients or make your own with olive oil, vinegar, herbs, and spices.
- The coleslaw mix can often be found pre-shredded in the produce section; choose a fresh mix of cabbage and carrots for best texture.
- Avocado or refined coconut oil is preferred for roasting sweet potatoes due to their high smoke points.
- For extra spice, add a pinch of cayenne pepper to the sweet potato seasoning.
- Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.
