Sweet Potato BBQ Chicken Bowls

This dish was inspired from the blog: 40aprons. 

This is fairly quick, not a lot of chopping and loads of flavor. The variety of natural occurring color gives notion of the many nutrients in this dish. I enjoy fresh, natural, organic food. And it’s even better if I can cut a corner or two without everything being made from scratch. If you want to make things easier on yourself, purchase some premade items (the bbq chicken, slaw, pickles). I LOVE tangy foods and my local grocer used to have a beet kraut that I loved. But they no offer that item so I came up with an easy slaw recipe. I added ingredients and recipe for slaw below. 

Ingredients:

• 3 sweet potatoes, peeled and cubes
• Avocado oil (or your preferred cooking oil) - just enough to coat the cubes of sweet potato maybe a tablespoon or two. 
• A dash of cinnamon
• 2tsp chili powder or less if you like less spicy. 
• Sprinkle of salt. 
• 2-3 chicken breasts
• 1 cup your choice barbecue sauce
• 2-3 tablespoons of Italian dressing 
• Carrot/cabbage slaw (recipe for my slaw is at step 3). 
• Pickles, sliced into bite size (you can make these too but I don’t have time for that)

Recipe:

1. Set oven to 425. In a bowl combine the sweet potatoes, chili powder, cinnamon, oil, and salt. Toss to coat. Lay on a baking sheet. Cook for 20 minutes. Remove from oven and give a stir. Cook in oven for another 10-15 minutes or until slightly crispy. 
2. In an instapot place the a layer of the barbecue sauce, then the chicken, then sprinkle a bit of olive oil and powdered Italian dressing packet (or 2 tablespoons of your favorite Italian dressing) and then finish with bbq sauce. Make sure vent is sealed closed. Cook on high pressure for 10 minutes. It will take about 5-10 minutes for it to come to pressure before it cooks. If you don’t have an insta pot, cook in crockpot on high for 3-4 hours. 
3. While chicken cooks, make coleslaw if you desire. If you purchased the beet slaw you can omit this step. For coleslaw: mix together 1/4 cup apple cider vinegar, 1Tbsp. Dijon mustard, 3 minced garlic cloves 1/4 cup olive oil, 1 ts honey, 1/2 tsp salt, pepper. Mix in bottom of the bowl. Add over top of 1 -14oz bag of coleslaw mix or I like to use shredded carrot and slice a bit of red cabbage. Mix cabbage and carrot until dressing coats it. Set aside. 
4. Once the chicken is finished cooking, force release the pressure valve. Shred the chicken with two forks (or I like shredding it in my mixer). Set instapot to sauté for 5 minutes and add the chicken back to the sauce. 
5. Layer each bowl with sweet potatoes, chicken, slaw or sauerkraut, and then a chopped pickle on top. 
6. Enjoy!