BBQ Chicken Sweet Potato Bowls

These sweet potato BBQ chicken bowls are the ultimate weeknight dinner, with smoky shredded chicken, caramelized roasted sweet potatoes, creamy Greek yogurt coleslaw, avocado, and crumbled feta all piled into one seriously satisfying bowl.

Course dinner

Cuisine American

Keyword BBQ Chicken Sweet Potato Bowls

Prep Time 15

Cook Time 45

Total Time 1

Servings bowls

Calories 943kcal

Author Erin Antoniak

Ingredients

Bowls

4 large sweet potatoes peeled and diced into cubes
2 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
4 large chicken breasts ~2.5-3lbs
2 avocados cut into chunks
8 oz feta crumbled
Cilantro for topping

BBQ Sauce

1 cup bbq sauce
¼ cup honey
2 tablespoon apple cider vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper

Coleslaw

16 oz bag coleslaw mix
1 cup plain greek yogurt
½ cup mayo
¼ cup red wine vinegar
2 tablespoon honey
2 teaspoon celery seed
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 400F and line two baking sheets with parchment paper.
Add sweet potatoes to one baking sheet and toss with olive oil, salt, and pepper. Roast for 20 minutes, then flip, then roast another 20 minutes.
While sweet potatoes are cooking, make BBQ sauce by whisking together all ingredients.
Pour half of BBQ sauce over top of chicken and toss to coat. Add chicken to prepared baking sheet, spooning leftover BBQ sauce on top of breasts. Bake for 20-25 minutes. I like to add the chicken to the oven once I have flipped my sweet potatoes so the timing is similar.
While chicken and sweet potatoes are baking, prepare coleslaw. In a large bowl, add coleslaw mix, then top with greek yogurt, mayo, red wine vinegar, honey, celery seed, salt, and pepper. Toss to combine until well coated.
Once everything is cooked, take chicken out of oven and let cool slightly before shredding. You can shred with a kitchen mixer or by hand, or cut into small chunks.
Add remaining BBQ sauce to cooked chicken and toss to coat.
Prepare bowls. Layer sweet potatoes, shredded chicken, coleslaw, avocado, and crumbled feta. Sprinkle with cilantro and more BBQ sauce if desired!

Notes

Don't crowd the sweet potatoes. Spread them in a single layer so they roast and caramelize instead of steam.
Flip the sweet potatoes and add the chicken at the same time. They'll finish cooking together — easy timing!
Use a stand mixer to shred the chicken. Paddle attachment on low for 20 seconds and you're done.
Save half the BBQ sauce for after. Tossing the shredded chicken in fresh sauce at the end keeps it extra saucy and flavorful.
Add the avocado right before serving so it stays fresh and doesn't brown.

Nutrition