BBQ Chicken Sweet Potato Bowls (Print-Friendly Version)
Juicy BBQ chicken, roasted sweet potatoes, fresh coleslaw, and homemade pickles unite for a vibrant, satisfying bowl.
# What You’ll Need to Make This:
→ BBQ Chicken
01 -
2 boneless, skinless chicken breasts (approximately 570 grams total)
02 -
180 millilitres compliant BBQ sauce
03 -
2 tablespoons Italian dressing
04 -
Salt, to taste
→ Sweet Potatoes
05 -
2 medium sweet potatoes, peeled and cubed
06 -
2 teaspoons chili powder
07 -
1 dash ground cinnamon
08 -
1 tablespoon avocado oil or refined coconut oil
→ Quick Dill Pickles
09 -
1 sprig fresh dill
10 -
1 clove garlic, minced
11 -
60 grams English cucumber, thinly sliced
12 -
1 pinch yellow mustard seeds
13 -
60 millilitres water
14 -
60 millilitres white wine vinegar or white vinegar
15 -
0.5 tablespoon salt
→ Coleslaw
16 -
140 grams mayonnaise
17 -
1.5 tablespoons apple cider vinegar or white wine vinegar
18 -
3 tablespoons coconut aminos
19 -
0.25 teaspoon kosher salt
20 -
400 grams shredded coleslaw mix
→ To Garnish
21 -
Fresh chopped parsley
22 -
Dry BBQ seasoning
# How to Prepare:
01 -
Preheat oven to 220°C. On a baking sheet, toss cubed sweet potatoes with chili powder, cinnamon, and oil. Spread in a single layer and roast for 20 minutes. Stir and return to oven for 10–15 minutes until edges are browned but potatoes remain tender.
02 -
While sweet potatoes are roasting, combine fresh dill, minced garlic, cucumber slices, yellow mustard seeds, water, vinegar, and salt in a bowl. Mix well and set aside to pickle.
03 -
Place chicken breasts, BBQ sauce, Italian dressing, and salt in the Instant Pot. Seal and cook on High Pressure for 10 minutes. Perform a quick release, shred chicken with forks or a hand mixer on low speed. Switch to Sauté mode and cook for 5 minutes, stirring until chicken is fully coated with sauce.
04 -
In a small bowl, whisk together mayonnaise, vinegar, coconut aminos, and salt. Place shredded coleslaw mix in a medium bowl, pour dressing over, and combine thoroughly.
05 -
Divide roasted sweet potatoes, BBQ chicken, and coleslaw evenly among four bowls. Top each bowl with several pickle slices and garnish with fresh parsley and dry BBQ seasoning.
# Extra Tips:
01 -
For a slow cooker, combine chicken ingredients and cook on High for 3 hours or Low for 5 hours before shredding.
02 -
Use store-bought cold dill pickles if preferred.
03 -
To keep coleslaw fresh, drain excess liquid and refrigerate in an airtight container for up to 4 days.
04 -
Ensure BBQ sauce is compliant if following Whole30 guidelines.