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–+ servings
BBQ Chicken Sweet Potato Bowls.
Erin Antoniak

BBQ Chicken Sweet Potato Bowls

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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: dinner
Cuisine: American
Calories: 943
Ingredients Method Nutrition Notes

Ingredients
  

Bowls
  • 4 large sweet potatoes peeled and diced into cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp 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
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
Coleslaw
  • 16 oz bag coleslaw mix
  • 1 cup plain greek yogurt
  • 1/2 cup mayo
  • 1/4 cup red wine vinegar
  • 2 tbsp honey
  • 2 tbsp celery seed
  • 1 tsp salt
  • 1/2 tsp pepper

Method
 

  1. Preheat oven to 400F and line two baking sheets with parchment paper.
  2. 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.
  3. While sweet potatoes are cooking, make BBQ sauce by whisking together all ingredients.
  4. 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.
  5. 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.
  6. 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.
  7. Add remaining BBQ sauce to cooked chicken and toss to coat.
  8. Prepare bowls. Layer sweet potatoes, shredded chicken, coleslaw, avocado, and crumbled feta. Sprinkle with cilantro and more BBQ sauce if desired!

Nutrition

Calories: 943kcalCarbohydrates: 97gProtein: 48gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 140mgSodium: 2350mgPotassium: 2029mgFiber: 14gSugar: 47gVitamin A: 32757IUVitamin C: 42mgCalcium: 398mgIron: 5mg

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.

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