Why I Love This Recipe

Sweet potatoes and BBQ chicken are one of those combinations that just work. The smoky, saucy chicken pairs perfectly with the caramelized sweet potatoes, while the creamy coleslaw adds the perfect cool, crunchy bite. It’s hearty enough to keep you full, easy enough for a busy weeknight, and one of those meals I never get tired of making.

Enjoying The Leftovers

Future you is going to be very happy this is waiting in the fridge!

Storing

Store the BBQ chicken, roasted sweet potatoes, and coleslaw in separate airtight containers in the refrigerator for up to 4 days. Keeping the coleslaw separate helps it stay crisp.

Reheating

Reheat the chicken and sweet potatoes in the microwave or a skillet until warmed through. Top with the chilled coleslaw and garnish with fresh green onions just before serving.

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BBQ Chicken Bowls

Smoky BBQ chicken, roasted sweet potatoes, and creamy coleslaw come together in this easy BBQ Chicken Sweet Potato Bowl for a hearty, meal prep-friendly lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken shredded
  • 1 cup BBQ sauce
  • 1 large sweet potato, cubed
  • 1 , 14 oz bag of coleslaw mix
  • 1 green onion, sliced
  • 3 tbsp mayo
  • 1 tsp white vinegar
  • 3 tbsp coconut aminos
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1 tbsp avocado oil
US – M

Instructions

  • Heat a large skillet over medium-high heat and add a drizzle of avocado oil. Season the chicken with salt, pepper, and garlic powder. Cook for about 4-5 minutes per side, or until the chicken is almost cooked through but still a few degrees shy of 165°F.
  • Pour the BBQ sauce into the skillet and reduce the heat to medium-low. Turn the chicken to coat it in the sauce and let it simmer for 2-3 minutes, flipping once, until the chicken reaches 165°F and the sauce has thickened slightly.
  • Transfer the chicken to a cutting board and shred it using two forks, a hand mixer, or a stand mixer. Return the shredded chicken to the skillet and toss it in the remaining BBQ sauce until evenly coated and warmed through.
  • Meanwhile, preheat your oven to 425°F. Spread the cubed sweet potatoes onto a baking sheet, drizzle with avocado oil, and season with salt, pepper, and garlic powder. Roast for 25-30 minutes, or until tender and lightly browned.
  • To make the coleslaw, combine the coleslaw mix, mayo, white vinegar, coconut aminos, salt, and garlic powder in a large bowl. Toss until everything is evenly coated.
  • Assemble the bowls by dividing the roasted sweet potatoes between serving bowls. Top with the BBQ chicken and coleslaw, then finish with an extra drizzle of BBQ sauce and sliced green onions.

Equipment

large baking sheet
mixing bowls
saute pan
measuring cups

Nutrition Per Serving

Calories: 503kcal | Carbohydrates: 49g | Protein: 31g | Fat: 19g | Fiber: 5g | Calcium: 101mg | Iron: 3mg