BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
If you’re looking for a vibrant, flavor-packed meal that feels like a backyard picnic in a bowl, the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe is sure to become a new favorite. This dish brings together smoky-sweet roasted sweet potatoes, saucy barbecue chicken, crisp and creamy coleslaw, and tangy pickles for a layered experience in every bite. Whether you’re meal-prepping for the week or serving up a crowd-pleasing dinner, this recipe is as satisfying as it is colorful—and trust me, everyone will be asking for seconds!
Ingredients You’ll Need
This BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe truly shines thanks to its simple, honest ingredients. Each one brings something special to the table, whether it’s a hit of smokiness, a pop of crunch, or a burst of tang that keeps every bite exciting.
- Sweet potatoes: Roasted until caramelized, these add natural sweetness and a hearty base to each bowl.
- Olive oil: Helps the sweet potatoes roast beautifully and adds healthy fats.
- Smoked paprika: Infuses the potatoes with a gentle smoky depth that complements the BBQ chicken perfectly.
- Garlic powder: Adds a savory punch without overpowering the other flavors.
- Salt and black pepper: Essential seasonings that bring all the flavors together and keep everything balanced.
- Cooked shredded chicken: Rotisserie or poached chicken makes this recipe fast and convenient—plus, it soaks up the barbecue sauce like a dream.
- Barbecue sauce: Choose your favorite brand, or go homemade for extra flair; the sticky, tangy-sweet flavor is the star of the show.
- Coleslaw mix: A combo of shredded cabbage and carrots brings crunch and freshness to balance the rich chicken and potatoes.
- Mayonnaise: The creamy base for your coleslaw dressing—feel free to swap in Greek yogurt for a lighter touch.
- Apple cider vinegar: Adds essential tanginess to the slaw, brightening up the whole bowl.
- Honey: Just a touch sweetens the slaw and complements the barbecue notes.
- Celery seed (optional): If you have it, this brings a subtle, classic coleslaw flavor.
- Salt and black pepper (for slaw): Season the coleslaw dressing to perfection.
- Sliced dill pickles: For a pop of briny crunch that makes every bite more interesting.
- Chopped fresh parsley (optional): A sprinkle of green for freshness and a pretty finish.
How to Make BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer—don’t overcrowd, or they’ll steam instead of roast. Slide them into the oven for 25 to 30 minutes, giving them a good toss halfway through. You’re aiming for tender insides and caramelized, golden edges.
Step 2: Warm Up the BBQ Chicken
While the sweet potatoes are roasting, grab a skillet and toss in your cooked shredded chicken. Pour the barbecue sauce over the top, stirring well to coat every piece. Heat over medium until the chicken is warmed through and the sauce is bubbling a bit. If you like things extra saucy, don’t be shy—add a little more sauce to taste!
Step 3: Mix the Creamy Coleslaw
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed (if using), salt, and black pepper to make a creamy, tangy dressing. Add the coleslaw mix and toss until everything is evenly coated. Pop the slaw in the fridge to chill and let the flavors meld while you finish the rest of the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe.
Step 4: Assemble the Bowls
Now comes the fun part! Divide the roasted sweet potatoes among four serving bowls. Top with a generous scoop of BBQ chicken, a pile of creamy coleslaw, and a handful of sliced dill pickles. If you’re feeling fancy, sprinkle with chopped fresh parsley for a burst of color and freshness. Serve immediately and enjoy the symphony of flavors and textures in every forkful.
How to Serve BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Garnishes
Garnishing takes these bowls to the next level. A sprinkle of fresh parsley adds a pop of color and brightness, while a few extra pickle slices on top give an extra tangy crunch. If you’re feeling adventurous, a dusting of smoked paprika or a drizzle of extra barbecue sauce can really make the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe feel restaurant-worthy.
Side Dishes
These bowls are pretty much a complete meal, but if you want to round things out, consider adding a side of cornbread, a handful of kettle chips, or even a quick cucumber salad. Each of these sides brings something different to the table and can help stretch the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe for a bigger gathering.
Creative Ways to Present
If you’re entertaining, try serving the components family-style and let everyone build their own bowl. Or, for a picnic vibe, pack the ingredients separately and assemble them at your destination. You can also layer everything in mason jars for a portable, Instagram-worthy lunch that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
The best way to store leftovers from your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe is to keep each component in its own airtight container. This ensures the coleslaw stays crisp, the chicken stays juicy, and the sweet potatoes don’t get mushy. Everything will keep well in the fridge for up to 3 days.
Freezing
While the coleslaw and pickles are best enjoyed fresh, both the barbecue chicken and roasted sweet potatoes freeze beautifully. Portion them into freezer-safe containers, let cool completely, and freeze for up to 2 months. When you’re ready, simply thaw your portions in the fridge overnight and assemble with fresh slaw and pickles.
Reheating
To reheat, warm the sweet potatoes and BBQ chicken in the microwave or on the stovetop until hot. I recommend adding a splash of water or extra barbecue sauce to the chicken to keep it moist. The coleslaw and pickles should be added cold, right before serving, to keep their crunch and zing alive.
FAQs
Can I use store-bought coleslaw instead of making my own?
Absolutely! If you’re short on time, a good-quality store-bought coleslaw will work just fine in the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe. Just make sure to choose one with a flavor profile you enjoy, or add a splash of apple cider vinegar for extra brightness.
What’s the best type Main Course
It’s really up to your taste! A smoky, slightly sweet barbecue sauce is classic for this recipe, but you can go spicy or tangy if you prefer. Feel free to experiment with different styles to find your favorite match for the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe.
Can I make this recipe vegetarian?
Sure thing! Substitute the shredded chicken with jackfruit, tofu, or your favorite plant-based protein tossed in barbecue sauce. The other components of the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe are already vegetarian-friendly.
Is this recipe good for meal prep?
Yes, it’s fantastic for meal prep! Store the sweet potatoes, barbecue chicken, and coleslaw separately in the fridge, and assemble your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe just before eating. This keeps everything fresh and delicious throughout the week.
Are there gluten-free options for this recipe?
The only potential culprit is the barbecue sauce, so be sure to check that your brand is gluten-free. Otherwise, every other ingredient in the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
Final Thoughts
If you’re craving a meal that’s hearty, colorful, and full of bold flavors, you can’t go wrong with this BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe. It’s the kind of dish that brings people together and turns any night into a celebration. Give it a try—you might just find yourself making it on repeat!
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BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are a vibrant and nutritious meal perfect for a wholesome lunch or dinner. Roasted sweet potatoes provide natural sweetness and caramelization, while tender shredded chicken coated in smoky barbecue sauce adds hearty flavor. Crisp, tangy coleslaw with a creamy dressing and crunchy dill pickles round out the bowl, offering a delightful balance of textures and tastes. Easy to prepare and packed with protein and fiber, this recipe is ideal for meal prep or quick weeknight dinners.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
BBQ Chicken
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/2 cup barbecue sauce
Coleslaw
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon celery seed (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 1/2 cup sliced dill pickles
- Chopped fresh parsley for garnish (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until the sweet potatoes are tender and caramelized.
- Prepare the BBQ Chicken: While the sweet potatoes roast, place the shredded chicken in a skillet over medium heat. Add the barbecue sauce and stir to combine. Warm the chicken thoroughly, ensuring it’s heated through. Add more barbecue sauce if you prefer a saucier texture.
- Make the Coleslaw: In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed (if using), salt, and black pepper until smooth. Add the coleslaw mix to the dressing and toss until all the vegetables are evenly coated. Chill the coleslaw until you’re ready to serve to let the flavors meld.
- Assemble the Bowls: Divide the roasted sweet potatoes evenly among four bowls. Top each with a generous portion of BBQ chicken, followed by a scoop of coleslaw. Add sliced dill pickles on top and garnish with chopped fresh parsley if desired. Serve the bowls warm for a satisfying meal.
Notes
- You can substitute sweet potatoes with roasted white potatoes or cooked rice depending on your preference.
- For a lighter coleslaw dressing, replace mayonnaise with Greek yogurt.
- This recipe is excellent for meal prep – keep each component stored separately in airtight containers and assemble just before eating to maintain texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop, Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 16g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
