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
Scale
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
