If you are looking for a vibrant, satisfying meal that’s packed with flavor and texture, the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe is here to brighten your table. This dish brings together the smoky richness of barbecue chicken, the natural sweetness and softness of roasted sweet potatoes, the crisp tang of homemade coleslaw, and the sharp bite of pickles to create a bowl that feels like a warm hug and a party in your mouth all at once. Whether you need a quick dinner, a crowd-pleaser, or a meal-prep winner, this recipe balances wholesome ingredients to deliver a healthy, hearty experience with every bite.
Ingredients You’ll Need
Although this recipe features a handful of simple ingredients, each one plays a crucial role in bringing out bold, complementary flavors and delightful contrasts in texture and color. Understanding how these ingredients work together is the key to making your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe absolutely irresistible.
- 2 medium sweet potatoes (peeled and diced): These add natural sweetness, bulk, and vibrant orange color when roasted to perfection.
- 1 tablespoon olive oil: Helps roast the sweet potatoes to a tender and slightly crispy finish, enhancing flavor.
- 1/2 teaspoon smoked paprika: Brings a subtle smoky warmth that ties beautifully into the BBQ theme.
- 1/2 teaspoon salt: Essential for seasoning and balancing flavors in every component.
- 1/4 teaspoon black pepper: Adds just a gentle kick to make the dish more dynamic.
- 2 cups cooked and shredded chicken: The hearty protein base, best when tender and ready to soak up the barbecue sauce.
- 1/2 cup barbecue sauce (plus more for drizzling): The star flavor that makes this dish unmistakably BBQ.
- 2 cups shredded coleslaw mix: Crisp and refreshing, it offers a cool contrast to the hot components.
- 1/4 cup mayonnaise: Combines with vinegar and honey to create a creamy, tangy coleslaw dressing.
- 1 tablespoon apple cider vinegar: Adds brightness and acidity that balances the richness of the chicken and sweet potatoes.
- 1 teaspoon honey: Provides a hint of sweetness, rounding out the coleslaw perfectly.
- Salt and pepper to taste: Seasoning for the coleslaw to ensure it sings with flavor.
- 1/2 cup sliced pickles (dill or bread & butter): Delivers the essential punch and zing that lifts the entire bowl.
- Cooked brown rice or quinoa for serving (optional): Adds an earthy, nutty grain base that makes the bowls more filling.
- Fresh parsley or green onions for garnish (optional): Adds a burst of fresh color and a mild herbal note when served.
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 diced sweet potatoes thoroughly in olive oil, smoked paprika, salt, and black pepper. This simple seasoning elevates their natural sweetness and adds a smoky touch. Spread the sweet potatoes in a single layer on a baking sheet and roast them for 25 to 30 minutes, flipping halfway through. Roasting until golden and tender brings out their creamy texture and caramelized edges, making every bite heavenly.
Step 2: Prepare the Coleslaw
While the sweet potatoes roast, mix together the shredded coleslaw mix with mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper in a bowl. This balance of creamy, tangy, and slightly sweet elements makes your coleslaw refreshingly perfect for the bowl. Cover and pop it into the fridge to chill and let those flavors mingle while you finish the rest.
Step 3: Warm the BBQ Chicken
In a skillet or saucepan over medium heat, warm the shredded chicken with the barbecue sauce. Stir frequently until the chicken is thoroughly heated and coated generously. This step ensures that every shred is infused with smoky, tangy BBQ flavor that pairs beautifully with the roasted sweet potatoes and crisp coleslaw.
Step 4: Assemble Your Bowls
If you’re including grains, add a scoop of cooked brown rice or quinoa to the bottom of each bowl. Then layer on the roasted sweet potatoes, followed by the saucy BBQ chicken, a generous scoop of the chilled coleslaw, and finally, finish with a handful of sliced pickles. Drizzle with extra barbecue sauce for an added punch of flavor, and sprinkle with fresh parsley or green onions if you like. The combination of colors, textures, and flavors makes this dish as visually appealing as it is delicious.
How to Serve BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Garnishes
A simple garnish can elevate the entire bowl. Fresh parsley or chopped green onions bring a pop of green that brightens the dish and adds a hint of fresh herbal aroma. You might also sprinkle a few toasted sesame seeds or a squeeze of lime for additional zest and texture.
Side Dishes
Whether for a weekend feast or a casual lunch, this bowl pairs wonderfully with light and crunchy sides. Consider serving alongside baked sweet potato fries for an extra burst of warmth or a refreshing cucumber salad to complement the bold BBQ flavors without overpowering them.
Creative Ways to Present
For a fun twist, serve these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe in mason jars layered attractively for a picnic or meal prep option. Alternatively, try using colorful bowls or rustic wooden bowls to add charm and visual delight, making every serving feel special and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store each component separately in airtight containers to keep textures fresh—roasted sweet potatoes, BBQ chicken, coleslaw, and pickles all stay best apart. This way, the coleslaw maintains its crispness and the sweet potatoes do not get soggy.
Freezing
While BBQ chicken and roasted sweet potatoes freeze well individually, coleslaw should always be kept fresh in the refrigerator. Freeze the chicken and potatoes in appropriate portions to make future meal prep quick and easy. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken and sweet potatoes gently on the stovetop or in the microwave until warmed through. Avoid overheating the coleslaw, as it can lose its vibrant texture and become watery. Assemble the bowls fresh after reheating the warm elements and adding the chilled coleslaw and pickles.
FAQs
Can I use another protein instead of chicken?
Absolutely! Pulled pork, grilled tofu, or even roasted chickpeas make delicious alternatives if you want to switch things up while keeping the bowl balanced and flavorful.
Is this recipe gluten-free?
Yes, it can be gluten-free. Just be sure to use a gluten-free barbecue sauce and opt for naturally gluten-free grains like quinoa instead of anything with gluten.
How long can I keep the assembled bowls in the fridge?
For best texture and taste, it is recommended to assemble the bowls just before eating. However, the components can be stored separately in the fridge for 3 to 4 days.
Can I make this recipe vegan?
Definitely! Swap out the chicken for a plant-based protein like tempeh or jackfruit and replace mayonnaise with vegan mayo in the coleslaw. Use vegan BBQ sauce and you’re good to go.
What can I use instead of mayonnaise in the coleslaw?
You can substitute Greek yogurt for a tangier, lighter coleslaw or use a creamy avocado dressing to add richness without mayo.
Final Thoughts
Trust me, once you try this BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe, it will quickly become a go-to in your recipe box. It’s a perfect harmony of hearty, sweet, tangy, and fresh flavors all combined in a bowl that feels both nourishing and indulgent. Whether you are feeding your family, prepping meals for the week, or simply craving a taste sensation, this recipe delivers on every level. Go ahead, give it a whirl and enjoy every delicious bite!
Print
BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This BBQ Chicken Bowl recipe combines tender shredded chicken in tangy barbecue sauce with roasted sweet potatoes, creamy coleslaw, and tangy pickles for a satisfying and flavorful meal. Perfect for meal prep or a wholesome dinner, these bowls can be served over brown rice or quinoa for an extra boost of whole grains. The recipe features simple, fresh ingredients and easy roasting and stovetop cooking techniques.
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
BBQ Chicken
- 2 cups cooked and shredded chicken
- 1/2 cup barbecue sauce, plus more for drizzling
Coleslaw
- 2 cups shredded coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
Additional Ingredients
- 1/2 cup sliced pickles (dill or bread & butter)
- Cooked brown rice or quinoa for serving (optional)
- Fresh parsley or green onions for garnish (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes in olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
- Prepare the Coleslaw: While the sweet potatoes roast, combine the shredded coleslaw mix, mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper in a bowl. Toss well to combine and refrigerate until ready to serve to keep it fresh and crisp.
- Heat the BBQ Chicken: Heat a skillet or saucepan over medium heat. Add the cooked shredded chicken and barbecue sauce to the pan and warm through, stirring occasionally, for about 5 minutes until completely heated and coated with sauce.
- Assemble the Bowls: If using, start with a base of cooked brown rice or quinoa in each bowl. Then layer the roasted sweet potatoes, warm BBQ chicken, coleslaw, and sliced pickles on top. Drizzle with additional barbecue sauce and garnish with fresh parsley or green onions for added flavor and color.
Notes
- Use rotisserie chicken for a convenient shortcut to save time.
- For a lighter, grain-free option, serve the bowl over a bed of greens instead of rice or quinoa.
- This recipe is great for meal prep; store each component separately in airtight containers and assemble just before eating to keep textures fresh.
- Ensure your barbecue sauce is gluten-free if adhering to a gluten-free diet.
