The Best BBQ Chicken Sweet Potato Bowl
A vibrant and comforting meal-prep friendly bowl that combines tender, smoky chicken with caramelized roasted sweet potatoes and a crisp, tangy coleslaw. This dish perfectly balances savory, sweet, and acidic flavors for a satisfying dinner that comes together in under 45 minutes. It is a nutritious, high-protein meal that avoids hidden additives and is highly customizable for any busy weeknight schedule.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Pan-searing
- Cuisine: American
- Diet: Halal
Ingredients
1 lb chicken tenders (approx. 8 tenders)
2 tablespoons olive oil
2 teaspoons chicken dry rub
2 tablespoons alcohol-free BBQ sauce
3 small sweet potatoes, peeled and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
9 oz pre-shredded coleslaw cabbage mix
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and golden brown.
While potatoes roast, coat chicken tenders with the remaining olive oil and dry rub.
In a large skillet over medium-high heat, cook the chicken tenders for 3-4 minutes per side until cooked through.
Brush the cooked chicken with BBQ sauce in the final minute of cooking to glaze.
In a medium bowl, whisk together mayonnaise, apple cider vinegar, and honey to create the dressing.
Add the coleslaw mix to the dressing and toss until evenly coated.
Divide the roasted sweet potatoes and BBQ chicken into bowls, serving with a generous scoop of the tangy coleslaw on top.
Notes
Ensure the BBQ sauce does not contain any alcohol or pork-based additives. Leftovers can be stored in an airtight container for up to 3 days. Customize by adding black beans, corn, or pickled red onions.