Name: BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 2 cups cooked and shredded chicken; 1/2 cup barbecue sauce (plus more for drizzling); 2 cups shredded coleslaw mix; 1/4 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 teaspoon honey; Salt and pepper to taste; 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)

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There’s something downright irresistible about a hearty, vibrant meal served in a single bowl, and this BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe is the kind of winner you’ll crave on busy weeknights or any time you want big, bold flavors. Juicy barbecue chicken mingles with caramelized sweet potatoes, punchy pickles, and a creamy, tangy coleslaw—all finished with a flourish of fresh herbs. Each component shines on its own but is even better together, creating a dish that’s as delightful to look at as it is to eat. With every bite, you’ll get the perfect balance of sweet, smoky, tangy, and crunchy, making this bowl a standout rotation in any kitchen.

BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe is how it transforms basic kitchen staples into something truly spectacular. Each ingredient brings its own character, from the sweet and earthy potatoes to the crisp pickles and creamy slaw. Here’s what you’ll need—and why you’ll love it.

Sweet potatoes: Diced and roasted, they add natural sweetness and beautiful color to your bowls.
Olive oil: Helps the sweet potatoes roast until they’re golden and silky inside.
Smoked paprika: Delivers a hit of smoky depth, amplifying that real BBQ flavor.
Salt and black pepper: Essentials for bringing out the best in every bite.
Cooked and shredded chicken: Rotisserie style or leftover chicken works perfectly and soaks up the barbecue sauce.
Barbecue sauce: Your favorite will do—smoky, sweet, or spicy, it ties the whole bowl together.
Shredded coleslaw mix: A crunchy, refreshing base that’s just waiting to be dressed.
Mayonnaise: Creamy and rich, it’s the backbone of that dreamy coleslaw dressing.
Apple cider vinegar: Lends a tangy pop that balances all the flavors wonderfully.
Honey: Just a touch sweetens the slaw and creates the perfect contrast with the tang and spice.
Salt and pepper (for slaw): Because every slaw needs proper seasoning to really shine.
Sliced pickles (dill or bread & butter): These little gems add crunch and an addictive zing.
Cooked brown rice or quinoa (optional): A hearty, wholesome base if you want to make things extra filling.
Fresh parsley or green onions (optional): For a final burst of freshness and a pop of green that makes your bowls shine.

How to Make BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss those vibrant, diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet so every piece roasts up with golden, caramelized edges. Flip halfway through the 25 to 30 minute roast to get maximum color and crispy goodness on each potato.

Step 2: Prepare the Coleslaw

While your sweet potatoes are working their magic in the oven, snag a bowl for your slaw. Combine the coleslaw mix with mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper. Toss it all together until every strand is coated in that luscious, tangy dressing. Pop it in the fridge to chill—the flavors will meld and get even better while you finish the rest.

Step 3: Warm the BBQ Chicken

In a skillet or saucepan set over medium heat, stir together your shredded chicken and barbecue sauce. The goal here is just to warm it through and let the chicken soak up all that saucy goodness, which should only take about 5 minutes. If you like it extra saucy, drizzle a little more barbecue sauce in at the end.

Step 4: Assemble the Bowls

Now for the best part: building your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe! Start with a scoop of brown rice or quinoa if using, arrange the roasted sweet potatoes, then heap on that tender BBQ chicken, a scoop of creamy coleslaw, and a handful of crisp pickles. Drizzle with any extra barbecue sauce and, for a burst of color, sprinkle with fresh parsley or green onions if you’ve got them on hand.

How to Serve BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe

Garnishes

A sprinkle of fresh parsley or sliced green onions is the crowning glory for your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe. I’m also partial to a dusting of extra smoked paprika or a quick grind of black pepper for a finishing touch. It’s these little details that make your bowl feel like a true restaurant-worthy dish.

Side Dishes

While this meal is seriously satisfying on its own, you can absolutely round things out with a side of cornbread, a bowl of fresh fruit, or a simple green salad. For a Southern-inspired feast, serve with baked beans or grilled corn on the cob—talk about comfort food vibes!

Creative Ways to Present

Let each eater make their own bowl by setting out all the fixings buffet-style. Or, if you’re hosting, try serving in wide dishes or on a platter for an eye-catching shared meal. Layering the ingredients in visible stripes or colorful piles makes this BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe a true showstopper!

Make Ahead and Storage

Storing Leftovers

Store all the different components separately in airtight containers in the fridge. The BBQ chicken and sweet potatoes both reheat like a dream, and the slaw actually tastes even better the next day as the flavors meld. Assemble fresh when you’re ready to eat for the best texture in your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe.

Freezing

You can freeze the roasted sweet potatoes and BBQ chicken for future meals—just be sure they’re cooled first! The coleslaw and pickles, however, are best enjoyed fresh, as freezing changes their texture. To thaw, let frozen portions sit in the fridge overnight, and then rewarm before serving.

Reheating

Gently rewarm the chicken and sweet potatoes in the microwave or on the stovetop with a splash of water or extra barbecue sauce to keep everything juicy. Assemble with freshly chilled slaw and pickles for that perfect hot-meets-cold experience every time you dive into your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe.

FAQs

Can I make this BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe dairy free?

Absolutely! Just swap classic mayonnaise in your slaw for your favorite dairy-free version, and double-check that your BBQ sauce is dairy free as well. The rest of the ingredients are naturally dairy free, so you won’t miss a thing in flavor.

What’s the best way to shred the chicken?

The quickest trick is to use two forks to gently pull apart cooked chicken breast or thighs—or even easier, use a stand mixer with a paddle attachment for perfectly even shreds in seconds. Rotisserie chicken is a real time-saver here!

Can I swap in a different protein?

Definitely! Try pulled pork, shredded turkey, or even tofu or jackfruit for a vegetarian spin. The BBQ sauce brings it all together no matter what you use, so feel free to make this recipe your own.

What type Main Course

It depends on your mood! Dill pickles bring a classic, briny bite, while bread & butter pickles add a touch of sweetness. For a spicy kick, you can even try pickled jalapeños or other tangy pickled veggies. Each choice gives a slightly different flavor profile to your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe.

Can I prep this recipe for meal prep lunches?

Absolutely—this bowl is a meal prep superstar! Pack each ingredient in its own compartment or storage container in the fridge, and just assemble and drizzle with extra BBQ sauce when you’re ready to eat. It’s perfect for busy weekdays.

Final Thoughts

If you’re looking for a fresh, satisfying twist on classic comfort food, you’ve got to give this BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe a spot in your weekly rotation. It’s bursting with flavor, easy to customize, and guaranteed to make even the busiest weeknight feel special. Dig in and enjoy every colorful, crave-worthy bite!

BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are a delicious and satisfying meal that combines the smoky flavors of barbecue with the sweetness of roasted sweet potatoes. Perfect for a quick weeknight dinner or meal prep!

Ingredients

Scale

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

Other:

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)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes.
Make Coleslaw: Mix coleslaw mix with mayonnaise, apple cider vinegar, honey, salt, and pepper. Refrigerate.
Warm Chicken: In a skillet, warm shredded chicken with barbecue sauce.
Assemble Bowls: Layer rice/quinoa, sweet potatoes, BBQ chicken, coleslaw, and pickles. Drizzle with more BBQ sauce and garnish.