Introduction to BBQ Chicken Sweet Potato Bowls
So, buckle in for some serious foodie fusion with BBQ Chicken Sweet Potato Bowls. I’m a busy mom, too, and get it – it’s all about needing something quick and tasty to put on the table. This is the superhero to your weeknight’s rescue: BBQ chicken plus roasted sweet potatoes and quick zesty coleslaw. That’s just half of it, however – it’s also full of flavors to make your family gush. So let’s get some bowls going to blow the minds of those around you and treat yourself to a great meal that’s a warm embrace in a bowl.
Why You’ll Love This BBQ Chicken Sweet Potato Bowl
Let’s face it, life can get chaotic—especially when you’re juggling work, kids, and everything in between. That’s why these BBQ Chicken Sweet Potato Bowls are a lifesaver! They’re quick to prepare, bursting with flavor, and best of all, they offer a warm, comforting meal that even picky eaters will enjoy. The blend of savory BBQ, sweet potatoes, and crunchy coleslaw is simply irresistible, making this dish a family favorite in no time!
Ingredients Used in BBQ Chicken Sweet Potato Bowls
Let’s dive into the star-studded lineup of ingredients that make up these BBQ Chicken Sweet Potato Bowls. They come together beautifully, creating an explosion of flavors and textures. Here’s what you’ll need:
- BBQ Chicken: Juicy boneless, skinless chicken breasts steal the show here. They soak up the tangy BBQ sauce and Italian dressing, resulting in a moist, flavorful base for your bowls.
- Sweet Potatoes: These orange gems not only add sweetness but also bring a hearty texture. Roasting them enhances their natural caramelization, making them irresistible.
- Quick Dill Pickles: Fresh dill, crisp cucumber, and a touch of garlic come together for a zesty crunch, brightening the dish. They are easy to make and bring a delightful tang to each bite.
- Coleslaw: A classic side, this creamy mixture adds a refreshing crunch. The cabbage blend soaked in a tangy sauce perfectly complements the sweet barbecue flavor.
- Fresh Parsley: For garnish, this herb adds a pop of color and freshness. Plus, it sneaks in a tad of extra flavor!
- BBQ Seasoning: Sprinkle this on top for added depth and complexity. A little goes a long way in enhancing the BBQ flavor.
Feel free to customize! If you prefer turkey or veggie protein, both work wonders in this recipe. And for those sweet potatoes, russet potatoes can step in if you’re out. Need precise measurements? Check the end of the article, where you’ll find everything laid out nicely for printing!
How to Make BBQ Chicken Sweet Potato Bowls
Now, let’s roll up our sleeves and get cooking! This part is where the magic truly happens. Follow these straightforward steps to create your BBQ Chicken Sweet Potato Bowls. Trust me, these flavors will dance on your taste buds!
Step 1: Roast the Sweet Potatoes
First things first, preheat your oven to 220°C (about 425°F). Grab those cubed sweet potatoes and toss them in a mixing bowl. Sprinkle them with chili powder and a dash of cinnamon for warmth. Drizzle with avocado oil, and mix well until fully coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast for approximately 20 minutes. Then stir them around and return to the oven for another 10–15 minutes. You want them golden brown on the edges but still tender inside. The aroma will fill your kitchen and guarantee some hungry faces!
Step 2: Prepare the Quick Dill Pickles
While the sweet potatoes are getting all lovely in the oven, turn your attention to the quick dill pickles. In a medium bowl, combine fresh dill, minced garlic, and thinly sliced cucumbers. Toss in the yellow mustard seeds, water, vinegar, and salt. Give it a good stir to mix everything. This simple pickling process takes just a few minutes and adds a refreshing tang to your bowls. Let these sit and soak up the flavors while we move on to the next step!
Step 3: Cook the BBQ Chicken
Next, let’s dive into the BBQ chicken. Grab your Instant Pot (my kitchen lifesaver!) and add the chicken breasts. Pour in the BBQ sauce and Italian dressing, then sprinkle with a little salt. Seal the lid and cook on High Pressure for 10 minutes. This step locks in all the juicy goodness! When the timer goes off, perform a quick release to let out the steam. Carefully shred the chicken using two forks or a hand mixer on low speed for an effortless method. Switch your Instant Pot to Sauté mode and stir the chicken for about 5 minutes until it’s all coated in that luscious BBQ sauce.
Step 4: Make the Coleslaw
Now, let’s whip up the coleslaw, which adds a nice crunch to our BBQ Chicken Sweet Potato Bowls. In a small bowl, whisk together mayonnaise, vinegar, coconut aminos, and a pinch of salt until smooth. In a medium bowl, place the shredded coleslaw mix and pour the dressing over it. Toss everything together until well mixed. This creamy addition balances out the dish with a cool, refreshing flavor that pairs wonderfully with the hot BBQ chicken.
Step 5: Assemble the Bowls
Finally, it’s the moment we’ve been waiting for. Take four bowls and start layering! First, divide the roasted sweet potatoes into each bowl. Next, add a generous portion of BBQ chicken, followed by a scoop of coleslaw. Top each bowl with several pickle slices for that desired crunch and brightness. For the finishing touch, sprinkle with fresh parsley and a dash of dry BBQ seasoning. Voilà! Your BBQ Chicken Sweet Potato Bowls are ready to delight your family and impress your friends!
Tips for Success
- Always preheat your oven for even roasting of sweet potatoes. It makes all the difference!
- For extra flavor, marinate the chicken in BBQ sauce overnight if time permits.
- Mix the coleslaw dressing a few hours ahead for enhanced flavor absorption.
- Use a variety of sweet potato for added color and taste; purple or white sweet potatoes work well!
- Make extra dill pickles—they’re great on sandwiches or as snacks!
Equipment Needed for BBQ Chicken Sweet Potato Bowls
- Instant Pot: Perfect for quick cooking of the BBQ chicken. A slow cooker can be used but will take longer.
- Baking Sheet: A sturdy baking sheet is essential for roasting those sweet potatoes. A casserole dish will also do the trick.
- Mixing Bowls: A couple of large mixing bowls are needed for assembling ingredients. You can use any size that fits your kitchen.
- Whisk: Handy for mixing the coleslaw dressing. A fork can also work if necessary.
Variations on BBQ Chicken Sweet Potato Bowls
- Swap the Protein: Try grilled tofu or chickpeas for a vegetarian option that packs a protein punch.
- Change the Sauce: Experiment with different BBQ sauces, such as garlic-infused or spicy chipotle, to switch up the flavor profile.
- Try Different Vegetables: Add roasted Brussels sprouts, zucchini, or corn for a colorful twist and added nutrients.
- Low-Carb Option: Replace sweet potatoes with cauliflower rice for a lighter version that still satisfies.
- Seasonal Touch: Incorporate seasonal veggies like butternut squash in the fall or fresh corn in the summer for a farm-to-table feel.
Serving Suggestions for BBQ Chicken Sweet Potato Bowls
- Side Dish: Pair your bowls with a light garden salad or roasted asparagus for an extra veggie boost.
- Drink Pairing: Complement your meal with a chilled sparkling lemonade or unsweetened iced tea for a refreshing touch.
- Presentation: Serve in colorful bowls to create a vibrant table setting that’s sure to impress!
FAQs about BBQ Chicken Sweet Potato Bowls
Can I prep BBQ Chicken Sweet Potato Bowls in advance? Absolutely! You can roast the sweet potatoes and prepare the BBQ chicken a day ahead. Just store everything separately in the fridge. When you’re ready to serve, reheat and assemble the bowls.
How can I make BBQ Chicken Sweet Potato Bowls spicier? If you prefer a little heat, add some diced jalapeños to your coleslaw or try a spicier BBQ sauce. A sprinkle of cayenne paprika on the sweet potatoes will also add a fiery kick!
What can I substitute for sweet potatoes? No worries! You can use regular potatoes or even cauliflower if you’re looking for a low-carb alternative. Just adjust the cooking time as needed for different veggies.
Are these BBQ Chicken Sweet Potato Bowls gluten-free? Yes! As long as your BBQ sauce is gluten-free, this dish is a perfect gluten-free option for those with dietary restrictions.
Can children help make these BBQ Chicken Sweet Potato Bowls? Of course! Kids can help with washing the vegetables, stirring ingredients, or laying out the bowls. It’s a fabulous way to get them involved in the kitchen!
Final Thoughts on BBQ Chicken Sweet Potato Bowls
Whipping up BBQ Chicken Sweet Potato Bowls is like inviting a warm embrace into your kitchen. The combination of smoky BBQ, sweet potatoes, and creamy coleslaw creates a comforting dish that brings smiles to the dinner table. This recipe isn’t just about filling bellies; it’s about sharing moments and flavors that linger long after the last bite. With a blend of simplicity and deliciousness, these bowls are perfect for busy moms and professionals alike. So next time you need a meal that satisfies both your cravings and your family’s tastebuds, reach for these delightful bowls that promise to impress!
Print
BBQ Chicken Sweet Potato Bowls
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
BBQ Chicken Sweet Potato Bowls that Delight Your Tastebuds! A delicious combination of BBQ chicken, roasted sweet potatoes, quick dill pickles, and coleslaw.
Ingredients
- BBQ Chicken
2 boneless, skinless chicken breasts (approximately 570 grams total)
180 millilitres compliant BBQ sauce
2 tablespoons Italian dressing
Salt, to taste - Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
2 teaspoons chili powder
1 dash ground cinnamon
1 tablespoon avocado oil or refined coconut oil - Quick Dill Pickles
1 sprig fresh dill
1 clove garlic, minced
60 grams English cucumber, thinly sliced
1 pinch yellow mustard seeds
60 millilitres water
60 millilitres white wine vinegar or white vinegar
0.5 tablespoon salt - Coleslaw
140 grams mayonnaise
1.5 tablespoons apple cider vinegar or white wine vinegar
3 tablespoons coconut aminos
0.25 teaspoon kosher salt
400 grams shredded coleslaw mix - To Garnish
Fresh chopped parsley
Dry BBQ seasoning
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Ensure to adjust the BBQ sauce for desired sweetness or spiciness.
- Feel free to substitute chicken breasts with thighs for a richer flavor.
- Store leftover pickles in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Instant Pot, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 10g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg
BBQ Chicken Sweet Potato Bowls
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
BBQ Chicken Sweet Potato Bowls that Delight Your Tastebuds! A delicious combination of BBQ chicken, roasted sweet potatoes, quick dill pickles, and coleslaw.
Ingredients
- BBQ Chicken
2 boneless, skinless chicken breasts (approximately 570 grams total)
180 millilitres compliant BBQ sauce
2 tablespoons Italian dressing
Salt, to taste - Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
2 teaspoons chili powder
1 dash ground cinnamon
1 tablespoon avocado oil or refined coconut oil - Quick Dill Pickles
1 sprig fresh dill
1 clove garlic, minced
60 grams English cucumber, thinly sliced
1 pinch yellow mustard seeds
60 millilitres water
60 millilitres white wine vinegar or white vinegar
0.5 tablespoon salt - Coleslaw
140 grams mayonnaise
1.5 tablespoons apple cider vinegar or white wine vinegar
3 tablespoons coconut aminos
0.25 teaspoon kosher salt
400 grams shredded coleslaw mix - To Garnish
Fresh chopped parsley
Dry BBQ seasoning
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Ensure to adjust the BBQ sauce for desired sweetness or spiciness.
- Feel free to substitute chicken breasts with thighs for a richer flavor.
- Store leftover pickles in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Instant Pot, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 10g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg
