Summer BBQ Bowl

The New York Times recently posted a grilled potato salad recipe that inspired me to create an entire BBQ meal (minus the watermelon for dessert) as a One Bowl Wonder. BBQ, corn and potato salad all in one! This may not be the prettiest OBW I've ever made but it is definitely one of the tastiest, especially if you love BBQ sauce like I do. Somehow this salad tastes and feels super light. Don't let the recipe fool you either, it was SO easy. I just made the steps as clear as possible. If you don't have an air fryer, you can roast the potatoes or even grill them but I love an air fryer in the summer so I don't have to heat up the whole house!

INGREDIENTS

Grill

• 2-2 ½ lbs grilled chicken thighs OR 1 grilled portabella mushroom per person
• Sea salt and pepper
• Garlic powder

Air Fryer Potatoes

• 1 ½ pounds baby potatoes, such as yellow or fingerling, halved or quartered
• 1 Tbsp extra virgin olive oil 
• ½ tsp sea salt
• ½ tsp paprika
• ½ tsp dried parsley flakes
• ½ tsp garlic powder 

Quick Pickled Onions

• 1 thinly sliced red onion
• ½ cup rice wine vinegar
• 1 Tbsp sugar
• 1½ tsp sea salt

Salad

• 1 pint grape tomatoes, halved lengthwise
• 3 ears of corn, boiled briefly and cut off the cob
• 2 celery stalks, small diced
• ½ cup chopped fresh parsley

Dressing

• 1 Tbsp barbecue sauce (I love KC Masterpiece!)
• 1 Tbsp olive or avocado mayonnaise or Veganaise
• 2 tsp fresh lemon juice
• 1 tsp yellow or Dijon mustard
• ½ tsp smoked paprika
• ½ tsp onion powder

Sea salt and black pepper to taste

INSTRUCTIONS

Grill 

1. Preheat your grill.
2. Season your chicken, portabellas or BBQ protein of your choice with garlic powder, salt and pepper.
3. Grill to desired doneness.
4. Set aside to rest when done.

Air Fryer Potatoes

1. Preheat an air fryer to 400 degrees F by running it empty for 5 minutes.
2. Meanwhile, place potato halves/quarters in a large bowl. Add olive oil, paprika, parsley, garlic powder and salt and toss until evenly coated.
3. Place potatoes in the basket of the preheated air fryer and cook for 6 minutes. Toss again and cook until desired crispness is reached, about 6 more minutes. All air fryers are a little different so if they’re still not soft and crispy enough, add a few more minutes. 

Quick Pickled Onions

1. Slice or mandolin your red onion as thinly as you can.
2. In a wide, shallow dish, add the vinegar, salt and sugar and whisk until they dissolve.
3. Add the onions, toss well. Ideally most of the onions are covered with the liquid.
4. Let sit for at least 30 minutes.

Salad

1. Fill a pot with hot water for briefly boiling the corn cobs. Boil for 3-5 minutes, remove to cool and cut corn off the cobs from top to bottom.
2. Halve or quarter your cherry tomatoes.
3. Small dice 2 celery stalks.
4. Chop about half a bunch of washed and dried Italian parsley.

Sauce

1. In a small bowl, stir together the barbecue sauce, mayonnaise, lemon juice, mustard, paprika, onion powder and ¼ teaspoon salt until well-blended.

The Bowl

2. Chop the chicken or portabella mushroom into strips.
3. In a large bowl, place your chicken/mushrooms and air fryer potatoes.
4. Pour in the sauce and stir to combine and coat everything.
5. Add corn, tomatoes, celery and parsley.
6. Toss again until well combined.
7. Garnish each serving with quick pickled red onions.