BBQ Bean Bowl with Corn and Coleslaw

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Holding out a bowl filled with Baked Beans, Coleslaw, and Cornbread for a GF vegan meal

Now that we’ve made Vegan Coleslaw and BBQ Baked Beans, it’s time to throw some corn into the mix and call it the Ultimate Vegan BBQ Bowl!

Once your other recipes are prepared, this meal is quick to assemble, incredibly flavor, fiber- and protein-rich, and just all-around delicious. Shall we?

Baked Beans, Cornbread, and Coleslaw for making delicious vegan BBQ Bowls

When it comes to BBQ, I’m all about the sides (and the sauce). So when I realized I have recipes for my three favorite sides  – beans, coleslaw, and corn – I knew that it was time to throw it all together and call it a meal.

For the corn, I included options for both grilled corn and cornbread (both gluten-free and non-GF options), depending on your taste. Either way, you can’t go wrong!

Serving dishes filled with our Vegan BBQ Bowls recipe

We hope you love this BBQ bowl! It’s:

Crunchy
Creamy
Fiber- + protein-rich
Savory-sweet
Satisfying
& So delicious!

For more BBQ-friendly recipes, check out our BBQ Black Bean Burger, BBQ Jackfruit Sandwiches, Super Cleansing Slaw with Rosemary Dressing, and 20 BBQ-friendly recipes!

If you try this bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bowl of Baked Beans, Vegan Coleslaw, and GF Cornbread with Vegan Butter

Vegan BBQ Bean Bowl with Corn & Coleslaw

A vegan BBQ bowl with smoky BBQ baked beans, creamy coleslaw, and grilled corn or cornbread! A hearty, flavorful, protein- and fiber-rich entrée!
Author Minimalist Baker
Print
Wood bowl of our Vegan BBQ Bowl with Baked Beans, Coleslaw, and GF Cornbread
5 from 4 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 (Bowls)
Course Entree
Cuisine Gluten-Free (optional), Southern-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

Instructions

  • To assemble, divide hot baked beans, coleslaw, and cornbread or grilled corn between serving bowls. Add vegan butter (optional) to corn or cornbread. Add a drizzle of maple syrup (optional) to the cornbread if desired.
  • As the recipe is written, it should feed 4 generously. Store leftovers in the refrigerator up to 4 days.

Video

Notes

*Nutrition information is a rough estimate for 1 of 4 servings (bowls) with 1 ear grilled corn, 3/4 cup coleslaw, and 3/4 cup baked beans each and without optional ingredients (e.g. butter and maple syrup).
*Best Vegan Cornbread recipe.
*Grilled corn recipe.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 764 Carbohydrates: 124 g Protein: 25 g Fat: 17.2 g Saturated Fat: 3 g Sodium: 934 mg Fiber: 18.5 g Sugar: 29 g

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My Rating:




  1. sasha says

    loved this recipe! perfect spring/summer flavors! the flavors of each dish were incredible on their own, but together it was perfectly sweet, savory, and comforting! i was a little daunted by all the different components involved, but i used canned beans instead of cooking them myself, and it all came together seamlessly! highly recommend!

  2. Leila says

    I made this tonight for my two young children and husband. They couldn’t get enough! Going into my favourites file!

    • sasha says

      loved this recipe! perfect spring/summer flavors! the flavors of each dish were incredible on their own, but together it was perfectly sweet, savory, and comforting! i was a little daunted by all the different components involved, but i used canned beans instead of cooking them myself, and it all came together seamlessly! highly recommend!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Sasha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Corey B says

    I made it!! All three – the beans, cornbread, and slaw..yum! I cut the sugar to 1/4 cup in the cornbread and omitted entirely with the beans and they turned out great! Given the extended warm weather, this was a nice, cooling and flavorful meal. Thanks!!

  4. Jamie says

    I did it! Made all 3 for our labor day party and they were all a hit. I will even say that last night was leftover night and my 11 and 13 year olds both chose the beans a second time over a sea of other tasty leftovers, which is about the best endorsement there is. My husband said it was the best cornbread he ever had…so I’d say an all-round success. I made the cornbread in my 9 inch cast iron (which is the best way to make cornbread in my opinion) and it worked out perfectly. I let it heat in the oven while the oven comes to temperature and poor it in. No oil needed, and it slipped out beautifully. Thanks Dana!

  5. Rebecca says

    Food looks super yummy! I can’t wait to make it but just curious about having all these bowls? I really like the idea but it used to be putting all these items on a plate, now they’re all in bowls. Any ideas?

  6. Cassie says

    I’ve never seen a better-looking barbecue bowl in my life! Your BBQ beans are a new favorite of mine, but I have to try the coleslaw and cornbread, starting off with the cornbread just because I FREAKING LOVE IT.