If you are craving a vibrant, flavor-packed meal that feels both wholesome and indulgent, you are going to love this BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe. It brings together tender, juicy chicken bathed in tangy BBQ sauce, perfectly roasted sweet potatoes dusted with warming spices, crisp and creamy coleslaw, and bright, homemade pickles that cut through the richness. The balance of smoky, sweet, tangy, and fresh flavors makes every bite a little celebration of texture and taste that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients might seem simple at first glance, but each one plays a star role in building the layers of flavor and texture that make this dish unforgettable. From the naturally sweet roasted potatoes to the zesty pickles, every element adds color, crunch, or creaminess to the bowls.
- Boneless skinless chicken breasts (about 1 ¼ pounds): The lean protein foundation that perfectly soaks up the BBQ sauce’s rich flavor.
- Whole30 BBQ sauce (¾ cup): Adds smoky, tangy depth without overpowering the other ingredients.
- Italian dressing (2 tablespoons): A quick marinade boost for the chicken, adding herbs and acidity.
- Salt (to taste): Enhances all the natural flavors, never underestimate its power.
- Sweet potatoes (2 peeled and cubed): Roasted until tender and caramelized, their natural sweetness balances the BBQ’s tang.
- Chili powder (2 teaspoons): Brings a mild heat and smoky spice to the sweet potatoes.
- Cinnamon (a dash): Adds unexpected warmth and a hint of sweetness.
- Avocado or refined coconut oil (1 tablespoon): Helps the sweet potatoes roast to golden perfection.
- Fresh dill sprig (1): A fragrant herb that brightens the pickles and coleslaw.
- Garlic (1 clove minced): Infuses garlic punch into the pickles.
- English cucumber (¼ sliced thin): Crisp and refreshing crunch in the pickles.
- Yellow mustard seeds (a pinch): Adds a subtle sharpness to homemade pickles.
- Water (¼ cup): To create the quick pickle brine.
- White or white wine vinegar (¼ cup): The acidity that gives pickles their signature tang.
- Salt (½ tablespoon) for pickles: Balances and enhances flavors within the pickle mix.
- Mayonnaise (½ cup + 2 tablespoons): The creamy base for the coleslaw dressing.
- Apple cider vinegar (1 ½ tablespoons): Adds brightness and a hint of fruitiness to coleslaw dressing.
- Coconut aminos (3 tablespoons): A soy-free, slightly sweet element for depth in the coleslaw.
- Kosher salt (¼ teaspoon): Just enough seasoning to bring the coleslaw dressing to life.
- Shredded coleslaw mix (1 14-ounce bag): A colorful medley of crunchy cabbage and carrots to complement the creamy dressing.
How to Make BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe
Step 1: Preheat oven and prepare sweet potatoes
Start by setting your oven to 425°F. Peel and cube the sweet potatoes, then toss them with avocado or refined coconut oil, chili powder, a dash of cinnamon, and a pinch of salt. Spreading them in a single layer on a baking sheet ensures even roasting. Pop them in the oven for about 25-30 minutes until they’re tender, slightly caramelized, and bursting with flavor.
Step 2: Prepare pickles
While the sweet potatoes roast, thinly slice the English cucumber and combine it with minced garlic, yellow mustard seeds, fresh dill, water, vinegar, and salt in a bowl. Letting them sit will allow the cucumbers to soak up the tangy brine and transform into quick pickles that offer a refreshing crunch and bite to the bowls.
Step 3: Cook BBQ chicken
Place the chicken breasts into an Instant Pot or slow cooker with Whole30 BBQ sauce, Italian dressing, and salt. Cooking them for about 15-20 minutes under pressure or until cooked through will result in juicy meat that shreds effortlessly. Once done, shred the chicken right in the pot—this allows the fibers to soak up even more of that smoky-sweet sauce goodness.
Step 4: Make the coleslaw
Whisk together mayonnaise, apple cider vinegar, coconut aminos, and kosher salt in a bowl to create a creamy, tangy dressing. Toss this with your shredded coleslaw mix, ensuring every cabbage strand is perfectly coated. The result is a refreshing side with just the right hint of sweetness and acidity to balance the richer components.
Step 5: Assemble your BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe
Divide the roasted sweet potatoes, shredded BBQ chicken, and creamy coleslaw between bowls. Top each with a generous portion of the tangy pickles and a sprig of fresh parsley if you like. This layered bowl not only looks inviting but invites an exciting mix of textures and flavors in every bite.
How to Serve BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe
Garnishes
Fresh herbs like parsley or extra dill add a pop of green that livens up the colors and aromas of your bowl. For an extra bite, sprinkle toasted pumpkin seeds or chopped green onions. A squeeze of fresh lime juice over the top can enhance brightness and tie everything together beautifully.
Side Dishes
This BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe shines on its own but pairs beautifully with light sides like grilled corn on the cob, avocado slices, or even a simple leafy green salad with lemon vinaigrette. These options add freshness or creamy contrast without overwhelming the main flavors.
Creative Ways to Present
Try serving these bowls in mason jars layered neatly for a picnic or portable lunch option. Alternatively, use shallow wide bowls so every component is visible and accessible, making the eating experience interactive and fun. For a casual dinner, consider placing all components on a large platter for a family-style feast where everyone can build their own bowls.
Make Ahead and Storage
Storing Leftovers
You can store the components separately in airtight containers in the refrigerator to keep their best flavors and textures. Roasted sweet potatoes and shredded BBQ chicken will keep for up to 4 days, while the coleslaw is best eaten within 2 days for peak freshness. The pickles can hold for up to a week, becoming even more flavorful over time.
Freezing
If you want to save portions for later, the BBQ chicken freezes remarkably well. Pack it in freezer-safe containers or bags for up to 3 months. Roasted sweet potatoes can also be frozen but may lose some crispness after thawing. Coleslaw and pickles do not freeze well, so it’s best to prepare those fresh when ready to serve.
Reheating
Reheat the shredded BBQ chicken gently in a microwave or on the stovetop with a splash of water or extra BBQ sauce to keep it moist. Warm the sweet potatoes in the oven or microwave until heated through. Serve the coleslaw and pickles cold to maintain their refreshing crunch and bright flavors.
FAQs
Can I use different types of BBQ sauce for this recipe?
Absolutely! Feel free to use your favorite BBQ sauce variety. Whether it’s smoky, sweet, spicy, or tangy, the sauce will infuse the chicken with delicious flavor. Just be mindful of the sugar content if you want to keep it lighter.
Is there a substitute for the Instant Pot cooking method?
If you don’t have an Instant Pot, you can cook the chicken in a slow cooker on low for 4–6 hours or bake it covered in the oven at 375°F for around 25-30 minutes until fully cooked, then shred.
Can this recipe be made dairy-free?
Yes, this recipe is naturally dairy-free as it uses mayonnaise and coconut aminos instead of dairy-based ingredients. Just make sure your mayonnaise is dairy-free if you’re buying store-bought.
How spicy is the chili powder in the roasted sweet potatoes?
Chili powder adds a mild, smoky warmth without too much heat. If you prefer spicier dishes, you can increase the amount or add a pinch of cayenne pepper. Adjust according to your heat preference.
Can I make the pickles ahead of time?
The quick pickles are best when made a few hours ahead to allow the flavors to meld, but they can also be prepared a day in advance and stored in the fridge. They’ll become even more flavorful the longer they marinate.
Final Thoughts
There is something truly satisfying about the harmony of flavors and textures in this BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe. It’s a dish that feels both special and approachable, perfect for family dinners or meal prep lunches. Once you try it, I have no doubt it’ll become a go-to favorite that you’ll want to share with friends and make over and over again.
Print
BBQ Chicken Bowls with Roasted Sweet Potatoes, Coleslaw, and Pickles Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This BBQ Chicken Bowls recipe features tender shredded chicken cooked in a flavorful Whole30 BBQ sauce, paired with roasted sweet potatoes seasoned with chili powder and cinnamon. Complemented by a crisp, tangy coleslaw and homemade pickles, these bowls are a satisfying, well-balanced meal perfect for a nutritious lunch or dinner.
Ingredients
Chicken and BBQ Sauce
- 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 your oven to 425°F (220°C). In a mixing bowl, toss the peeled and cubed sweet potatoes with chili powder, a dash of cinnamon, avocado or refined coconut oil, and salt to taste, ensuring they are evenly coated.
- Roast sweet potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized on the edges.
- Prepare pickles: In a bowl, combine thinly sliced cucumber, minced garlic, fresh dill, yellow mustard seeds, water, white or white wine vinegar, and salt. Stir well and set aside to let the flavors develop.
- Cook BBQ chicken: Place the chicken breasts in an Instant Pot. Pour the Whole30 BBQ sauce and Italian dressing over the chicken. Season with salt to taste. Seal the lid and cook on high pressure for 12 minutes. Once done, allow natural pressure release for 10 minutes, then shred the chicken with two forks inside the pot to coat with sauce.
- Make coleslaw: In a bowl, whisk together the mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt. Add the shredded coleslaw mix and toss until the cabbage is evenly coated with the dressing.
- Assemble bowls: Divide the roasted sweet potatoes evenly among four bowls. Top each serving with a portion of the shredded BBQ chicken, followed by a generous scoop of the dressed coleslaw. Finish by topping each bowl with the prepared pickles and a sprinkle of fresh parsley or dill, if desired.
Notes
- Italian dressing used in the chicken marinade adds a subtle tang and herbaceous flavor — store-bought or homemade works well.
- For an extra kick, add a pinch of cayenne pepper to the sweet potatoes before roasting.
- Use a high-quality Whole30 BBQ sauce to keep the recipe compliant and flavorful.
- The Instant Pot method for cooking chicken ensures it remains juicy and is infused with the barbecue flavors.
- Mayonnaise in the coleslaw dressing adds creaminess; opt for Paleo- or Whole30-compliant mayo if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch
- Method: Instant Pot
- Cuisine: American
