BBQ Chicken Bowls with Roasted Sweet Potatoes, Crunchy Coleslaw, and Pickles Recipe

Introduction

These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles offer a flavorful, balanced meal with bold smoky chicken, tender roasted sweet potatoes, and tangy homemade pickles. Perfect for a wholesome weeknight dinner or meal prep, this dish brings lively textures and tastes together in every bowl.

Ingredients

• 2 boneless skinless chicken breasts (about 1 ¼ pounds)
• ¾ cup Whole30 BBQ sauce
• 2 tablespoons Italian dressing (see Notes)
• Salt (to taste)
• Or about 2 ½ cups shredded BBQ chicken or pork
• 2 sweet potatoes (peeled and cubed)
• 2 teaspoons chili powder
• Dash of cinnamon
• 1 tablespoon avocado or refined coconut oil
• 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
• Or use ¼ cup sliced cold dill pickles (See Notes)
• ½ cup + 2 tablespoons mayonnaise
• 1 ½ tablespoon apple cider vinegar (or white wine vinegar)
• 3 tablespoons coconut aminos
• ¼ teaspoon kosher salt
• 1 14-ounce bag shredded coleslaw mix (see Notes)
• Fresh chopped parsley
• Dry BBQ seasoning

Instructions

1. Step 1: Preheat your oven to 425º F. Toss the peeled and cubed sweet potatoes with chili powder, cinnamon, oil, and salt on a baking sheet. Roast for 20 minutes, then stir and return to the oven for another 10-15 minutes until the edges brown but the potatoes remain tender.
2. Step 2: While the sweet potatoes roast, make the pickles by combining cucumber slices, minced garlic, yellow mustard seeds, water, vinegar, salt, and fresh dill in a small bowl. Set aside to marinate.
3. Step 3: Prepare the BBQ chicken by placing the chicken breasts, BBQ sauce, and Italian dressing into an Instant Pot. Seal and cook on High Pressure for 10 minutes. Use quick release, then shred the chicken with forks or a hand mixer on low speed. Switch to Sauté mode and cook for 5 minutes to coat the chicken well with sauce. (See Notes for slow cooker or stovetop alternatives.)
4. Step 4: For the coleslaw, whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt in a small bowl. Place the coleslaw mix in a medium bowl and pour the dressing over it. Toss well, using your hands if you prefer, to combine evenly.
5. Step 5: Assemble the bowls by dividing the roasted sweet potatoes, BBQ chicken, and coleslaw evenly among four serving bowls. Top each with a few pickle slices and garnish with fresh chopped parsley if desired.

Tips & Variations

• Use pre-cooked shredded pork instead of chicken for a flavorful twist.
• Swap the Italian dressing for your favorite vinaigrette if you want to customize the chicken marinade.
• If you don’t have an Instant Pot, cook chicken breasts in a slow cooker on low for 4-6 hours or poach gently on the stove and then shred.
• Add some sliced jalapeños to the pickles for a spicy kick.
• Mix in some fresh herbs like cilantro or basil into the coleslaw for extra freshness.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the shredded BBQ chicken and roasted sweet potatoes in the microwave or on the stovetop until heated through. Keep the coleslaw and pickles chilled and add them fresh to the bowls after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potato cubes. Just adjust roasting time, as frozen sweet potatoes may take a few minutes longer to crisp up and brown.

What can I substitute for coconut aminos in the coleslaw dressing?

If you don’t have coconut aminos, you can use low-sodium soy sauce or tamari for a similar umami flavor, but keep in mind that these are not Whole30 compliant.