Name: BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 sweet potatoes (peeled and cubed); 2 teaspoons chili powder; dash of cinnamon; 1 tablespoon avocado or refined coconut oil; 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; ½ cup + 2 tablespoons mayonnaise; 1 ½ tablespoons apple cider vinegar (or white wine vinegar); 3 tablespoons coconut aminos; ¼ teaspoon kosher salt; 1 14-ounce bag shredded coleslaw mix; Fresh chopped parsley; 2 boneless skinless chicken breasts (about 1 ¼ pounds); ¾ cup Whole30 BBQ sauce; 2 tablespoons Italian dressing; Salt (to taste)

Jump to Recipe

If hearty, flavor-packed meals are your kind of comfort food, you’re in the right place. These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are a vibrant medley—smoky, creamy, tangy, and bright—beautifully layered for both family dinners and impressive lunches. The keyphrase “and Pickles” isn’t just a descriptor here; it’s an invitation to layer on crave-worthy textures and flavors you’ll want again and again!

Ingredients You’ll Need

What I adore about this recipe is how each ingredient has a starring role: smoky chicken, candy-sweet roasted potatoes, tangy slaw, and the irresistible pop of fresh (or store-bought) dill pickles. The best part? Nothing fancy—just good pantry staples that let every color and note of flavor shine.

Boneless skinless chicken breasts: Juicy and lean, these shred beautifully for that classic BBQ bowl texture.

Whole30 BBQ sauce: Brings smoky, sweet, and tangy flavors—use your favorite, homemade or store-bought.
Italian dressing: Adds brightness and a herby lift to the BBQ chicken.

Salt: Essential for balancing flavors; taste and adjust as you go.
Shredded BBQ chicken or pork (optional): A great shortcut if you have leftovers—just as tasty!

Sweet potatoes: Roasting brings out their caramelized sweetness, a perfect backdrop to smoky BBQ.
Chili powder: Adds warmth and a subtle kick to the potatoes.
Cinnamon: Just a dash for incredible depth—trust me, it ties it all together.

Avocado or refined coconut oil: For crispy edges and healthy fats; skip if you’re oil-free.
Fresh dill: Infuses your pickles with unmistakable garden-fresh flavor.
Garlic: Makes the pickles pop with a hint of bite.

English cucumber: Crisp, thin slices soak up the pickle brine quickly.
Yellow mustard seeds: Add that authentic pickle tang and a little crunch.
Water & vinegar (white or white wine): The heart of fast pickling; totally transforms cucumbers.

Salt (for pickling): Draws out moisture, seasons, and preserves your pickles.
Dill pickles (shortcut): If you’re short on time, just use cold, crunchy store-bought pickles.
Mayonnaise: Forms the creamy base for your dreamy coleslaw dressing.

Apple cider or white wine vinegar: Brings tanginess to balance the creamy mayo.
Coconut aminos: A savory, slightly sweet twist that adds depth to slaw dressing.
Kosher salt: Rounds out flavors without being overpowering.

Shredded coleslaw mix: All the crunch and color with zero effort—grab a bag and go!
Fresh chopped parsley: For a final flourish of freshness and color at serving time.
Dry BBQ seasoning: A sprinkle at the end brings extra smoky-sweet flavor and color.

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

Step 1: Roast the Sweet Potatoes

Let’s start with the sweet, caramelized foundation for our bowls. Toss your peeled and diced sweet potatoes with avocado or coconut oil, chili powder, a dash of cinnamon, and a pinch of salt right on a baking sheet. Spread them out so they get plenty of space to crisp. Roast at 425º F for 20 minutes, stir well, then continue roasting for another 10 to 15 minutes. You want those deep brown edges with soft, not crunchy, centers—it’s the definition of cozy!

Step 2: Make the BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles

Now, while those potatoes work their magic, let’s whip up the star garnish: quick homemade and Pickles. Combine cucumber slices, garlic, mustard seeds, a sprig of dill, water, vinegar, and salt in a small bowl. Give it all a little stir, let it sit, and watch as the cucumbers transform—bright, tangy, and impossibly fresh. Craving a shortcut? Go for about ¼ cup of cold, sliced dill pickles instead; still absolutely satisfying and perfect in these bowls.

Step 3: Prepare the BBQ Chicken

This is where the smoky goodness happens! If using an Instant Pot, add your chicken, BBQ sauce, Italian dressing, and a sprinkle of salt. Seal it up and cook on High Pressure for 10 minutes. Quick release, then shred with two forks or a hand mixer for easy, pull-apart perfection. Switch to Sauté mode and let the chicken simmer for 5 minutes, soaking up every bit of BBQ richness. No Instant Pot? No worries. Use leftover or slow-cooked BBQ chicken or pork—this recipe loves flexibility!

Step 4: Make the Creamy Coleslaw

What’s a bowl without a little cool crunch? Whisk together mayonnaise, vinegar, coconut aminos, and salt for your slaw dressing. Toss this creamy concoction over a bag of coleslaw mix and combine well—hands work wonders here for even coating. This slaw is tangy, a little sweet, and so refreshing alongside smoky chicken.

Step 5: Assemble the Bowls with BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles

Now for the fun part: build your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles masterpiece! Start by dividing the roasted sweet potatoes among your bowls, pile on the saucy BBQ chicken, then nestle in a scoop of creamy slaw. Finally, crown your bowl with those tangy homemade or store-bought pickles. Top with chopped parsley and a dusting of dry BBQ seasoning if you have it. Every bite is a little party of flavors and textures—honestly, you’ll crave these bowls on repeat!

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

Garnishes

Fresh chopped parsley is both pretty and aromatic, but don’t stop there—extra BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles slices, a sprinkle of sesame seeds, or a little extra BBQ drizzle can all take these bowls over the top. Let everyone garnish their own for extra fun and flavor.

Side Dishes

If you’re aiming for a full spread, these bowls play nicely with warm cornbread, a simple green salad, or crisp baked potato chips. A tall glass of lemonade or iced tea will set off the smoky BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles flavors perfectly for that true backyard BBQ vibe.

Creative Ways to Present

Turn this meal into a DIY bar for friends or family—lay out all the bowl components and extra toppings so everyone can build their perfect combination. Or try serving everything on a big platter for a rustic, shareable feast, with a big jar of BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles in the center for everyone to grab. There’s truly no wrong way to enjoy these!

Make Ahead and Storage

Storing Leftovers

Everything can be made ahead! Store the BBQ chicken, roasted sweet potatoes, slaw, BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles in separate airtight containers in the fridge. When stored this way, and Pickles bowls will taste fresh for up to 4 days. Don’t forget to keep the pickles chilled so they stay snappy and vibrant.

Freezing

If you want to stock up, the BBQ chicken and sweet potatoes freeze like a dream. Cool completely, transfer to airtight containers, and freeze for up to 3 months. When you’re ready for more BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles joy, just thaw overnight in the fridge.

Reheating

To reheat, simply microwave the BBQ chicken and sweet potatoes until hot, or warm gently in a skillet. The coleslaw BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles are best served cold, so keep them chilled until serving for the fullest flavor and texture contrast in your bowls.

FAQs

Can I use store-bought pickles instead of homemade?

Absolutely! Store-bought dill pickles are a speedy, delicious option for your BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles bowls—just slice them thin and layer as generously as you like.

What if I don’t own an Instant Pot?

No worries at all. You can cook the chicken in a slow cooker on low for 3-4 hours or gently simmer on the stove, checking for tenderness. Or use precooked shredded chicken or pork if you’re in a hurry.

Can I make the components in advance?

Yes! You can prepare all elements—the chicken, sweet potatoes, slaw, BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles—up to 2-4 days ahead. Assemble just before serving for maximum freshness and crunch.

Is this recipe Whole30 or gluten free?

With Whole30-compliant BBQ sauce and dressing, plus gluten free options for all other ingredients, these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles bowls fit both diets beautifully. Always check labels if you have strict dietary needs.

Can I swap out the protein?

Definitely! These bowls are fantastic with pulled pork, shredded rotisserie chicken, or even BBQ tofu for a plant-based spin—all pairing perfectly with sweet potatoes, slaw, BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles.

Final Thoughts

If you’re looking for a meal that’s colorful, wholesome, and ridiculously tasty, these BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles will win you over from the very first forkful. Go ahead, make it your own, and let the layers of smoky, sweet, creamy, and tangy flavors (especially those crunchy and Pickles) brighten up your next lunch or dinner!

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

★★★★★

4.9 from 12 reviews

Author: lina
Total Time: 50 minutes

Yield: 4 bowls 1x
Diet: Gluten Free

Print Recipe

Description

These BBQ Chicken Bowls combine tender shredded chicken coated in a flavorful BBQ sauce, roasted sweet potatoes with a hint of spice, creamy coleslaw, and tangy pickles for a delicious and satisfying meal.

Instructions

Preheat oven to 425º F. Toss sweet potato ingredients on a baking sheet and roast for 20 minutes. Stir well and return to oven for 10-15 more minutes.
Make the pickles: Combine all pickle ingredients in a bowl and set aside.
Make BBQ chicken: Combine all ingredients in an Instant Pot, cook at High Pressure for 10 minutes, shred chicken, then sauté until coated in sauce.

Make coleslaw: Mix dressing ingredients, pour over coleslaw mix, and combine well.
Assemble bowls: Divide sweet potatoes, BBQ chicken, and coleslaw among 4 bowls. Top with pickle slices and parsley.

Notes

Italian dressing: Use store-bought or make a simple mixture of olive oil, vinegar, and Italian seasoning.

Coleslaw mix: If unavailable, shred cabbage and carrots for a DIY mix.
Regular shredded chicken: Cook chicken breasts in a skillet and shred with forks.

Prep Time: 15 minutes

Cook Time: 35 minutes
Category: Main Course
Method: Roasting, Instant Pot, Mixing

Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480

Sugar: 15g
Sodium: 980mg
Fat: 28g

Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g

Carbohydrates: 32g
Fiber: 6g
Protein: 25g

Cholesterol: 70mg

Keywords: BBQ Chicken Bowl, Sweet Potato Recipe, Coleslaw, Pickles, Easy Dinner