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

If you crave comfort food with a bold, tangy twist, these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are about to become your new go-to! With layers of smoky shredded chicken, caramelized sweet potatoes, a crunchy, zippy slaw, and crisp homemade pickles, every bite is pure, colorful joy.

Ingredients You’ll Need

The beauty of these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles is that every component is simple yet absolutely essential. Each ingredient—from silky mayo in the slaw to aromatic chili powder on the potatoes—brings its own special flavor and texture to the rainbow in your bowl.

• Boneless Skinless Chicken Breasts: These cook up juicy and shred perfectly for absorbing all the smoky BBQ sauce.
• Whole30 BBQ Sauce: Adds sweet, tangy, and just a hint of spice—choose your favorite, homemade or store-bought, as long as you love the flavor.
• Italian Dressing: A little secret ingredient that adds brightness and helps tenderize the chicken; see notes for an easy homemade option.
• Sweet Potatoes: Their natural sweetness caramelizes in the oven, making them the coziest base for your bowl.
• Chili Powder & Cinnamon: This spice combo gives the sweet potatoes warm, smoky notes and a touch of depth.
• Avocado or Refined Coconut Oil: Encourages browning and crisp edges without overpowering the potatoes’ flavor.
• Fresh Dill, Garlic & English Cucumber: For the quick pickles—these bring a bright, snappy, homemade crunch. You can also sub in high-quality store-bought pickles.
• Yellow Mustard Seeds, Vinegar & Salt: Key to that classic pickle zing—don’t skip the mustard seeds if you love that deli-style flavor!
• Mayonnaise, Apple Cider Vinegar & Coconut Aminos: The creamy, tangy backbone for your super-quick coleslaw dressing.
• Pre-shredded Coleslaw Mix: The ultimate time-saver for crunchy texture (or shred your own if you’re feeling fancy).
• Fresh Chopped Parsley & Dry BBQ Seasoning: Optional, but adds a fresh, herby pop and an extra punch of BBQ to finish it all off.

Variations

One of the best things about BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles is how easy it is to change things up based on your mood, what’s already in your fridge, or dietary needs. Here are fun variations to try, but feel free to get creative!

• Pulled Pork Substitute: Swap shredded BBQ chicken with pulled pork, or even jackfruit for a vegetarian twist—that BBQ flavor goes with everything!
• Spicy Kick: Add a sliced jalapeño to your pickle bowl, or stir a little hot sauce into the slaw for smoke and heat.
• Greens Galore: Substitute sweet potato with roasted cauliflower, broccoli, or pile everything over a bed of crunchy romaine or baby kale.
• Different Slaw Dressings: Try Greek yogurt instead of mayo, or toss the mix with lime juice and cilantro for a southwestern vibe.
• Classic Pickles: Use sliced store-bought pickles when short on time—choose a refrigerated brand for best crunch and flavor.

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

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F and toss the sweet potato cubes on a sheet pan with oil, chili powder, a dash of cinnamon, salt, and pepper. Spread into a single layer so the edges get gorgeously caramelized, then roast for 20 minutes. After a quick stir, roast again until deeply golden but just soft in the centers—these are the hearty, naturally sweet heart of your bowl.

Step 2: Make Quick Dill Pickles

While the sweet potatoes roast, throw together your DIY pickles: toss thin cucumber slices with minced garlic, dill, vinegar, water, mustard seeds, and salt. Let them sit on the counter. They’ll pickle quickly and add snappy crunch to every bite of BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles. (Or just slice some high-quality refrigerated pickles, if you’re in a pinch!)

Step 3: Cook and Shred the BBQ Chicken

Add chicken breasts, BBQ sauce, Italian dressing, and a pinch of salt to your Instant Pot. Cook on high pressure for just 10 minutes, then shred with forks (or a hand mixer—so fun!). Pop the pot on Sauté mode and let the chicken simmer in the sauce for a few minutes, soaking up all that sticky, smoky goodness. No Instant Pot? Check the recipe notes for stove or slow cooker options!

Step 4: Toss the Creamy Coleslaw

Whisk mayo, apple cider vinegar, coconut aminos, and salt in a bowl for your speedy, ultra-tangy dressing. Toss over a big pile of coleslaw mix (or hand-shredded cabbage and carrots if you like). Use your hands for the best coverage—there’s truly nothing better than this cool, crunchy topping with rich BBQ chicken.

Step 5: Assemble Your Bowls

Divide the roasted sweet potatoes, warm BBQ chicken, and zesty slaw among four bowls. Top each with a scoop of your quick pickles, a sprinkle of fresh parsley, and a dusting of BBQ seasoning. Dive in while everything’s fresh—the mix of hot and cold, creamy and crunchy, is pure comfort bliss.

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

Garnishes

A sprinkle of fresh parsley adds both color and herby freshness. Dust the top with extra BBQ seasoning or smoked paprika for extra aroma and pop. For a little extra crunch, a handful of roasted pumpkin seeds or thin-sliced green onions is always welcome!

Side Dishes

While BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are hearty enough to stand alone, they play so well with classic sides: try buttery cornbread (for non-Whole30 eaters!), watermelon slices, or a crisp cucumber-tomato salad. If you want a bigger feast, some grilled corn on the cob or roasted green beans complete the meal beautifully.

Creative Ways to Present

Make this meal picnic-style by assembling individual bowls in takeout containers—perfect for park lunches or friendly gatherings. Or, set out all the components buffet-style and let everyone build their own masterpiece. For a party, serve BBQ Chicken Bowls in mini mason jars or clear cups; everyone gets a peek at those gorgeous colorful layers!

Make Ahead and Storage

Storing Leftovers

Store each component—BBQ chicken, sweet potatoes, coleslaw, and pickles—in separate airtight containers. The slaw stays nice for up to 4 days (just pour off excess liquid), and the chicken and potatoes keep well for about 3-4 days. When you’re ready to eat, assemble your bowls for lunch or dinner in minutes!

Freezing

The BBQ chicken and roasted sweet potatoes freeze beautifully. Cool completely, then store in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating. (Skip freezing the slaw and pickles—those are best made fresh!)

Reheating

Gently reheat the chicken and sweet potatoes in the microwave, covered, or warm in a skillet on the stovetop with a splash of water to keep things juicy. Add the fresh slaw and pickles right before serving so everything stays at its crunchiest and brightest.

FAQs

Final Thoughts

Ready to shake up your dinner routine with some serious color and flavor? These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are a family favorite—and once you try them, I think you’ll understand why. They’re endlessly adaptable, vibrant, and absolutely delicious. Give them a try this week and let them bring a little extra joy to your table!

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