There is something irresistibly comforting and vibrant about the BBQ Chicken Bowls with Roasted Sweet Potatoes and Homemade Coleslaw Recipe. It perfectly marries the smoky, tangy flavors of BBQ chicken with the natural sweetness of roasted sweet potatoes, all balanced by a fresh, crunchy coleslaw that brings brightness and texture. Every bite is a harmonious celebration of color, flavor, and nutrition, making it a rewarding meal whether for a casual weeknight dinner or an impressive gathering with friends. This recipe hits all the right notes while feeling like a warm, delicious hug on a plate.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in building the bold flavors, pleasing textures, and vibrant colors of this dish. From smoky chicken to zesty coleslaw, the components are simple yet synergistic.
- Boneless skinless chicken breasts: Lean protein that soaks up the BBQ flavor beautifully.
- BBQ sauce: Adds that signature sweet and smoky taste that defines the dish.
- Italian dressing: Brightens the chicken with tangy herb notes.
- Salt: Enhances overall flavor without overpowering.
- Sweet potatoes: Their natural sweetness balances the tang of BBQ and adds hearty texture.
- Avocado oil: A healthy fat that roasts the sweet potatoes to crispy perfection.
- Cinnamon (dash): Subtly elevates the sweetness and warmth of the potatoes.
- Avocado or refined coconut oil: Used to sauté the shredded chicken for that perfect finishing touch.
- Fresh dill sprig: Provides a fresh herbal scent to the homemade pickles.
- Garlic clove minced: Adds savory depth to the pickling liquid.
- English cucumber (sliced): Crisp cucumber shines in the quick pickles, adding crunch.
- Mustard seeds (pinch): Offer a gentle kick and complexity to the pickles.
- Water and white vinegar: The acid-base balance for perfectly tangy pickles.
- Mayonnaise: Creates the creamy base for the coleslaw dressing.
- Vinegar (extra): Adds brightness and balances richness in the slaw.
- Kosher salt: Essential for seasoning the coleslaw dressing.
- Shredded coleslaw mix: A colorful, crunchy combination of cabbage and carrots that completes the bowl.
- Fresh chopped parsley: Adds a pop of herbaceous freshness on top.
- Dry BBQ seasoning: Boosts the smoky, savory flavors when seasoning the chicken.
How to Make BBQ Chicken Bowls with Roasted Sweet Potatoes and Homemade Coleslaw Recipe
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F to get it nice and hot for roasting. Toss the peeled and cubed sweet potatoes with avocado oil and a dash of cinnamon, which elevates their natural sweetness. Spread them on a baking sheet and roast for 20 minutes before giving them a good stir to ensure they cook evenly. Then roast for another 10 to 15 minutes until they’re tender and slightly caramelized on the edges. This process creates those beautifully crispy, sweet little cubes that add depth to your bowl.
Step 2: Prepare the Quick Pickles
In a bowl, combine the sliced English cucumber with minced garlic, a fresh dill sprig, mustard seeds, water, white vinegar, and salt. This quick pickling step brightens the flavors and adds a tangy crunch that contrasts perfectly with the rich BBQ chicken and creamy slaw. Let it sit as you move on to the next steps so it becomes flavorful and crisp.
Step 3: Cook the BBQ Chicken
Take your boneless, skinless chicken breasts and season them with dry BBQ seasoning and salt. Toss them into an Instant Pot with the BBQ sauce and Italian dressing. Cook on high pressure for 10 minutes, then perform a quick release. Shred the chicken finely and sauté it in avocado or coconut oil for around 5 minutes. This step locks in those smoky BBQ flavors while giving the chicken a wonderfully tender texture with slightly caramelized bits that intensify the taste.
Step 4: Mix the Coleslaw
Prepare the coleslaw dressing by whisking together mayonnaise, vinegar, BBQ sauce, and kosher salt until smooth and creamy. Toss this dressing with the shredded coleslaw mix, coating every shred of cabbage and carrot with flavor. The coleslaw adds a cool, crisp counterpoint to the warm, smoky chicken and sweet potatoes, giving the bowl balance and freshness.
Step 5: Assemble Your BBQ Chicken Bowls with Roasted Sweet Potatoes and Homemade Coleslaw Recipe
Now for the fun and the final touch: layer the roasted sweet potatoes at the bottom of your bowls. Add a hearty portion of the shredded BBQ chicken on top, then follow with a generous helping of the homemade coleslaw. Scatter the quick pickles over everything and garnish with fresh chopped parsley for a vibrant finish. The medley of flavors and textures in this bowl is absolutely irresistible and ready to enjoy!
How to Serve BBQ Chicken Bowls with Roasted Sweet Potatoes and Homemade Coleslaw Recipe
Garnishes
Fresh chopped parsley brightens up the final presentation with color and a fresh herbaceous note. You could also add a sprinkle of smoked paprika or chopped green onions for an extra punch of flavor and a touch of elegance. These small touches make the dish feel even more special and appetizing.
Side Dishes
This bowl is a hearty meal on its own, but if you want to complement it, simple sides like cornbread, grilled corn on the cob, or a light green salad work beautifully. These sides keep the meal balanced and provide more variety without overshadowing the bold flavors of the BBQ chicken bowls.
Creative Ways to Present
For a crowd or a casual lunch pack, serve BBQ Chicken Bowls with Roasted Sweet Potatoes and Homemade Coleslaw Recipe in mason jars, making them portable and visually stunning. You can also use colorful ceramic bowls or wooden serving platters for a rustic feel. Layer the ingredients thoughtfully so you see the colors and textures, making each serving as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover BBQ chicken, roasted sweet potatoes, and coleslaw can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps maintain their individual textures — the coleslaw won’t get soggy, and the sweet potatoes stay firm.
Freezing
BBQ chicken freezes well; freeze it in portioned containers or freezer bags for up to 3 months. Roasted sweet potatoes can be frozen too but may soften a bit after thawing. It’s best to freeze the coleslaw dressing and mix separately or prepare fresh, since creamy slaws rarely freeze well.
Reheating
Reheat the BBQ chicken and sweet potatoes in a skillet or oven until warmed through to maintain crispy edges and juicy meat. Avoid microwaving coleslaw; instead, enjoy it cold or prepare a fresh batch to keep that crunchy, fresh texture.
FAQs
Can I use other types of BBQ sauce for this recipe?
Absolutely! Feel free to use your favorite style of BBQ sauce—whether sweet, spicy, or smoky. Just keep in mind that the flavor will influence the overall taste of the chicken, so choose one you absolutely love.
Is it possible to make this dish without an Instant Pot?
Yes, you can cook the chicken on the stovetop or in the oven. Simmer the chicken breasts in BBQ sauce and Italian dressing over low heat, covered, until cooked through, then shred and sauté as directed.
Can I substitute sweet potatoes with regular potatoes?
While you can, sweet potatoes add a unique natural sweetness and soft texture that complements the BBQ chicken exceptionally well. Regular potatoes will work but will change the flavor profile slightly.
How long do the quick pickles need to sit before serving?
They taste great after about 30 minutes of soaking but get more flavorful if allowed to sit for a couple of hours. You can even make them the day before to let those flavors fully develop.
Is this recipe suitable for meal prep?
Definitely! The ingredients store well separately and assemble quickly when you’re ready to eat, making these bowls a perfect option for make-ahead meals that stay fresh and delicious.
Final Thoughts
You are going to fall in love with this BBQ Chicken Bowls with Roasted Sweet Potatoes and Homemade Coleslaw Recipe because it brings together hearty, smoky, sweet, and tangy elements in the most satisfying way. It’s easy enough for a busy weeknight yet impressive enough for company. Give it a try, share it with friends, and watch this dish become a fast favorite in your kitchen rotation.
Print
BBQ Chicken Bowls with Roasted Sweet Potatoes and Homemade Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
These BBQ Chicken Bowls combine tender shredded chicken cooked in tangy BBQ sauce with roasted sweet potatoes, fresh coleslaw, and crisp homemade pickles for a colorful, flavorful, and satisfying meal. Easy to prepare using the oven and Instant Pot, this dish balances smoky, sweet, and tangy flavors perfect for a quick weeknight dinner or meal prep.
Ingredients
Chicken and Sauce
- 2 boneless skinless chicken breasts
- 3/4 cup BBQ sauce
- 2 tablespoons Italian dressing
- Salt to taste
Roasted Sweet Potatoes
- 2 sweet potatoes, peeled and cubed
- 2 teaspoons avocado oil
- Dash cinnamon
- 1 tablespoon avocado or refined coconut oil
Pickles
- 1 clove garlic, minced
- 1/4 English cucumber, sliced
- Pinch mustard seeds
- 1/4 cup water
- 1/4 cup white vinegar
- 1/2 tablespoon salt
Coleslaw and Dressing
- 1/2 cup plus 2 tablespoons mayonnaise
- 1 1/2 tablespoons vinegar
- 3 tablespoons BBQ sauce
- 1/4 teaspoon kosher salt
- 14-ounce shredded coleslaw mix
- Fresh chopped parsley
Additional Seasoning
- Fresh dill sprig
- Dry BBQ seasoning
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with avocado oil, cinnamon, and the optional refined coconut oil for extra richness. Spread evenly on a baking sheet and roast for 20 minutes. Stir to ensure even cooking, then roast for an additional 10-15 minutes until tender and caramelized.
- Prepare Pickles: In a bowl, combine minced garlic, sliced cucumber, mustard seeds, water, white vinegar, and salt. Set aside to allow the flavors to develop while other components are being prepared.
- Cook the Chicken: Place the chicken breasts in an Instant Pot or electric pressure cooker. Add the BBQ sauce and Italian dressing along with a pinch of salt. Seal the lid and cook on High Pressure for 10 minutes. Perform a quick pressure release, then shred the chicken using two forks. To intensify flavor and slightly caramelize the shredded meat, sauté the shredded chicken in the pot or a skillet for 5 minutes.
- Prepare the Coleslaw: Mix together mayonnaise, vinegar, BBQ sauce, and kosher salt to create the coleslaw dressing. Toss the shredded coleslaw mix with this dressing until evenly coated. Add fresh chopped parsley for brightness and flavor.
- Assemble the Bowls: Divide the roasted sweet potatoes, shredded BBQ chicken, dressed coleslaw, and pickled cucumbers evenly into serving bowls. Garnish with fresh dill sprigs and a sprinkle of dry BBQ seasoning to taste. Serve immediately and enjoy!
Notes
- You can substitute chicken thighs for breasts if preferred for juicier meat.
- If you don’t have an Instant Pot, the chicken can be cooked stovetop in a covered pan over medium heat until cooked through, then shredded.
- Adjust the amount of BBQ sauce based on your preferred sauciness.
- For a spicier pickle, add red chili flakes or sliced jalapeños.
- Leftover components store well separately in the refrigerator for up to 3 days.
