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BBQ Chicken Sweet Potato Bowl

Smoky BBQ chicken tenders, roasted sweet potatoes, and creamy homemade coleslaw come together in one easy weeknight bowl ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 8 chicken tenders about 1 lb
  • 2 tbsp olive oil divided
  • 2 tsp chicken rub
  • 2 tbsp BBQ sauce
  • 3 small sweet potatoes 6-7 oz each, peeled and cut into 1-inch cubes
  • 1 tbsp olive oil for sweet potatoes
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 9 oz coleslaw cabbage mix no dressing
  • 0.5 cup mayo
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • 1.5 tbsp sweetener monk fruit, erythritol, coconut sugar, or regular sugar
  • optional garnishes pickles, cilantro, avocado, pumpkin seeds

Equipment

  • Air fryer or oven
  • baking sheet
  • mixing bowls

Method
 

  1. In a medium bowl, toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. To air fry, preheat the air fryer to 380 F for 5 minutes, then cook for 15 minutes total, flipping halfway, until easily pierced with a fork. To bake, preheat oven to 400 F and roast on a baking sheet for 25-30 minutes, flipping halfway through.
  2. While the sweet potatoes cook, prepare the chicken. Brush both sides of the chicken tenders with the remaining tablespoon of olive oil and coat both sides liberally with chicken rub. To air fry, preheat the air fryer to 400 F for 5 minutes, air fry for 4 minutes, brush on BBQ sauce, then continue cooking for 3-4 more minutes until the internal temperature reaches 165 F. To bake, place on a baking sheet in a 400 F oven for 10 or more minutes until cooked through to 165 F.
  3. While the chicken finishes cooking, make the coleslaw. In a small bowl, whisk together the mayo, lemon juice or apple cider vinegar, and sweetener. Add the coleslaw cabbage mix to a medium bowl and toss with the dressing until evenly coated.
  4. Assemble the bowls by dividing the coleslaw, sweet potatoes, and chicken tenders between 4 bowls. Serve 2 whole chicken tenders per bowl or slice them. Garnish with avocado cubes, pickles, cilantro, and pumpkin seeds as desired.