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)
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.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a lighter option, skip the grain base and serve over greens.
- Great for meal prep—store components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 14g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
