If you’re craving a vibrant, flavorful, and satisfying meal that brings together smoky, sweet, tangy, and fresh elements all in one bowl, you’re going to love this BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe. It’s a beautiful medley of tender shredded BBQ chicken, perfectly roasted sweet potatoes with a touch of spice, cool and creamy coleslaw, and bright homemade pickles. Every bite bursts with layers of deliciousness, making this dish a guaranteed crowd-pleaser whether you’re feeding family or friends.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that each play a vital role in balancing the rich, smoky flavors and fresh crunch. From the perfectly seasoned chicken to the sweet warmth of roasted potatoes, crisp coleslaw, and tangy pickles, every component shines through.
- Boneless skinless chicken breasts: The star protein that soaks up the smoky BBQ sauce beautifully.
- Whole30 BBQ sauce: A flavorful sauce that enhances the chicken with a tangy and slightly sweet kick.
- Italian dressing: Adds a touch of zing and depth to the chicken marinade.
- Sweet potatoes: Peeled and cubed, they roast to a tender, caramelized sweet finish with a hint of spice.
- Chili powder and cinnamon: Spice and warmth boost the natural sweetness of the potatoes.
- Avocado or refined coconut oil: Ensures crisp roasting without overpowering flavors.
- Fresh dill: Brings a fresh herbal note to the homemade pickles.
- Garlic: Minced for punchy savoriness in the pickling brine.
- English cucumber: Thinly sliced to make refreshing homemade pickles.
- Yellow mustard seeds: Add a subtle pop and classic pickle flavor.
- White vinegar and water: The perfect pickling liquid base to balance acidity and flavor.
- Salt: Enhances the flavor complexity in every element—from chicken to pickles.
- Mayonnaise: Forms the creamy foundation of the coleslaw dressing.
- Apple cider vinegar or white wine vinegar: Adds brightness and a slight tang to the slaw.
- Coconut aminos: A subtle umami touch in the coleslaw dressing.
- Kosher salt: Used to season and soften the coleslaw mix.
- Shredded coleslaw mix: Provides the crisp and colorful base of the slaw.
How to Make BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven and tossing peeled, cubed sweet potatoes with avocado or refined coconut oil, chili powder, cinnamon, and salt. Spread them out on a baking sheet and roast until tender and caramelized on the edges. This step is key because those roasted sweet potatoes bring a naturally sweet and slightly spicy contrast to the smoky chicken.
Step 2: Prepare the Pickles
While the sweet potatoes roast, mix together thinly sliced English cucumber, fresh dill, minced garlic, yellow mustard seeds, water, vinegar, and salt in a bowl. Set them aside so the flavors meld and get pleasantly tangy and crisp. These quick pickles add a burst of brightness that cuts through richness in every bite.
Step 3: Cook the BBQ Chicken
Place the chicken breasts in your Instant Pot or slow cooker and cover with a combination of Whole30 BBQ sauce, Italian dressing, and salt. Cook until the chicken is tender and shreddable. Once done, shred the chicken in the pot to let it soak up even more of the saucy, smoky goodness. This ensures each bite is juicy and full of flavor.
Step 4: Make the Coleslaw
In a bowl, whisk together mayonnaise, apple cider vinegar or white wine vinegar, coconut aminos, and kosher salt to make a creamy, tangy dressing. Toss this with the shredded coleslaw mix until every bite has a perfect balance of creaminess and crunch. The coleslaw adds textural contrast and a cool freshness to the dish.
Step 5: Assemble the Bowls
Now comes the fun part! Divide the roasted sweet potatoes evenly into bowls, add a generous portion of the shredded BBQ chicken, and top with the creamy coleslaw. Finally, crown each bowl with those crisp, tangy pickles and a sprinkle of fresh parsley or dill for color and flavor. These bowls promise an exciting combination of tastes and textures with every forkful.
How to Serve BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe
Garnishes
Fresh herbs such as chopped parsley, cilantro, or dill add both color and a fresh herbaceous note that truly elevates the bowl. You can also sprinkle some toasted sesame seeds or chopped green onions for added crunch and zing. These simple garnishes add visual appeal and subtle layers of flavor.
Side Dishes
This hearty bowl often stands well on its own, but if you want to round out the meal, consider light sides like a crisp green salad or grilled corn on the cob. A bowl like this pairs wonderfully with tangy pickled vegetables or a refreshing cucumber salad to complement the mild sweetness and smoky BBQ elements.
Creative Ways to Present
Serve these BBQ Chicken Bowls in rustic bowls or mason jars for an inviting, casual look that’s perfect for picnics or meal prep. Layering ingredients in clear containers also showcases the vibrant colors and textures beautifully. You can even turn the components into lettuce wraps for a low-carb twist that’s just as flavorful!
Make Ahead and Storage
Storing Leftovers
Store any leftover components separately in airtight containers to maintain freshness—chicken, roasted sweet potatoes, coleslaw, and pickles each have slightly different textures and shelf lives. This prevents sogginess and keeps each element tasting its best when you reassemble the bowls later.
Freezing
The shredded BBQ chicken and roasted sweet potatoes freeze well. Pack them tightly in freezer-safe containers or bags, labeling with the date. When you’re ready, thaw overnight in the fridge. Avoid freezing the coleslaw and pickles since they’re best enjoyed fresh for maximum crunch and tang.
Reheating
Reheat the chicken and sweet potatoes gently in a skillet or microwave, adding a splash of water or extra BBQ sauce to keep things moist. Assemble the bowl fresh and add the coleslaw and pickles cold to preserve their texture. This way, every bowl still tastes vibrant and fresh even the next day.
FAQs
Can I make this recipe gluten-free?
Absolutely! All the ingredients in the BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe can be gluten-free as long as you use a gluten-free BBQ sauce and check labels on other sauces and seasonings.
What if I don’t have an Instant Pot?
You can slow-cook the chicken on low for 6-8 hours or bake it covered in a oven-safe dish at 350°F until tender before shredding. The slow cooking process helps the chicken absorb the smoky BBQ flavors well.
Can I use a different protein?
Yes! Pulled pork or shredded turkey make excellent substitutes and can be prepared with the same sauce and seasoning for a delicious variation of this bowl.
How long do the pickles need to sit before eating?
The quick pickles are best after they’ve marinated for at least 30 minutes, but letting them sit for a few hours or overnight in the fridge will deepen their flavor and crunch.
Is this recipe suitable for meal prep?
Definitely! The components keep well separately and reassemble beautifully for easy grab-and-go lunches or dinners throughout the week. Just remember to keep everything airtight and fresh.
Final Thoughts
If you want a meal that is bursting with layers of flavor, nutrition, and pleasing textures, the BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe is a must-try. It’s perfect for any occasion and invites you to enjoy a delicious, hearty bowl packed with bold tastes and fresh accents. Give it a try—you’ll find yourself coming back to this recipe time and again!
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BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles combine tender, shredded BBQ chicken cooked in an Instant Pot with roasted sweet potatoes, tangy coleslaw, and quick pickles for a flavorful, balanced meal perfect for any occasion.
Ingredients
BBQ Chicken
- 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
- 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
Instructions
- Preheat oven and prepare sweet potatoes: Preheat the oven to 425°F (220°C). In a bowl, toss the peeled and cubed sweet potatoes with chili powder, dash of cinnamon, avocado or refined coconut oil, and salt to taste until evenly coated.
- Roast sweet potatoes: Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, tossing halfway through until they are tender and slightly caramelized.
- Prepare pickles: In a small bowl, combine thinly sliced cucumber, minced garlic, fresh dill sprig, yellow mustard seeds, water, white or white wine vinegar, and salt. Stir well and let sit to pickle while you prepare the rest of the meal.
- Cook BBQ chicken: Place the chicken breasts in the Instant Pot. Add Whole30 BBQ sauce, Italian dressing, and salt as desired. Seal the Instant Pot and cook on high pressure for 12 minutes. Once done, allow a natural pressure release for 10 minutes then manually release any remaining pressure.
- Shred chicken: Remove the chicken breasts from the Instant Pot and shred with two forks. Return shredded chicken to the pot to mix with remaining sauce, keeping warm.
- Make coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt until smooth. Add the shredded coleslaw mix and toss until evenly coated and creamy.
- Assemble bowls: Divide roasted sweet potatoes evenly among four bowls. Top each with shredded BBQ chicken and a generous serving of coleslaw. Garnish with pickles and a sprig of fresh parsley if desired. Serve immediately.
Notes
- For a Whole30 compliant Italian dressing, choose one made without sugar or non-compliant ingredients, or make your own.
- The shredded coleslaw mix can include a blend of cabbage and carrots or other vegetables as preferred.
- Pickle the cucumbers for at least 15 minutes to develop flavor, or longer for stronger tang.
- You can substitute coconut aminos with tamari or soy sauce if not adhering to Whole30.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
