Sheet Pan Buffalo Chicken Sweet Potato Bowls

If you’re looking for a delicious and easy dinner that will please the whole family, you’ve come to the right place! These Sheet Pan Buffalo Chicken Sweet Potato Bowls are everything you need for a satisfying meal. With spicy buffalo chicken paired with tender sweet potatoes, this recipe strikes a perfect balance of heat and sweetness. Plus, it’s all made in one pan, making cleanup a breeze!

This dish is ideal for busy weeknights when you want something hearty and flavorful without spending hours in the kitchen. It’s also perfect for gatherings when you want to impress your friends with minimal effort. Trust me, once you try these bowls, they will become a staple in your home.

Why You’ll Love This Recipe

• One-pan wonder: No need for multiple pots and pans; everything cooks together beautifully.
• Quick prep time: With just 45 minutes from start to finish, you can have dinner on the table in no time.
• Family-friendly flavors: The combination of buffalo chicken and sweet potatoes appeals to both kids and adults.
• Versatile toppings: Customize each bowl with your favorite toppings like coleslaw or feta cheese.
• Make-ahead option: Prep the ingredients earlier in the day and pop them in the oven when you’re ready to eat.

Ingredients You’ll Need

To make these mouthwatering Sheet Pan Buffalo Chicken Sweet Potato Bowls, you’ll need some simple and wholesome ingredients. Here’s what you’ll need to gather:

For the Roasted Veggies

• 4 cups cauliflower florets (fresh or frozen; if using frozen, defrost first)
• 2 cups sweet potato (diced into 1-inch cubes; washed but not peeled)
• 1 medium red onion (sliced)
• 3 tablespoons olive oil (divided)

For the Buffalo Chicken

• 1.5 pounds chicken breast or thighs (cut into bite-sized pieces)
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt (plus more for vegetables)
• 1 teaspoon black pepper (plus more for vegetables)
• 1 cup panko breadcrumbs (or gluten-free breadcrumbs)

For Toppings

• 3 stalks green onions (chopped)
• 1 cup feta cheese (crumbled, optional)

For Coleslaw

• 1/2 cup buffalo sauce (mild variety like Frank’s RedHot)
• 2 tablespoons honey
• 1 bag coleslaw mix (or homemade cabbage and carrot mix)
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill (chopped)
• 2 tablespoons vinegar

Variations

This recipe is wonderfully flexible! Feel free to swap in different ingredients based on what you have on hand or your personal preferences:

• Swap the protein: Try using turkey or tofu instead of chicken for a different flavor profile.
• Change up the veggies: Add bell peppers or zucchini for extra color and nutrition.
• Make it spicy: If you’re a fan of heat, use hot buffalo sauce instead of mild.
• Go dairy-free: Omit the feta cheese and substitute dairy-free yogurt and mayonnaise for a lighter option.

How to Make Sheet Pan Buffalo Chicken Sweet Potato Bowls

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (204°C). This ensures that your roasted vegetables will cook evenly and brown nicely.

Step 2: Prepare the Vegetables

In a large mixing bowl, combine your cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle with 2 tablespoons of olive oil and season generously with salt and black pepper. Toss everything until well coated. Spreading these veggies in a single layer on your baking sheet allows them to roast evenly without steaming.

Step 3: Roast the Veggies

Roast those beautiful veggies in your preheated oven for about 10 minutes. This initial roasting helps them soften up before adding the chicken.

Step 4: Season the Chicken

While those veggies are roasting away, cut your chicken into bite-sized pieces. In another bowl, mix those chicken pieces with paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and the remaining tablespoon of olive oil. Mixing until well-coated ensures every piece is bursting with flavor!

Step 5: Combine Chicken with Veggies

After the veggies have roasted for 10 minutes, pull out that baking sheet and sprinkle your seasoned chicken over them evenly. This step is crucial because it allows all those yummy flavors to meld together while roasting.

Step 6: Roast Everything Together

Return everything to the oven for another 20 minutes or until your chicken reaches an internal temperature of 165°F (74°C). It’s important to have cooked chicken for safety!

Step 7: Whisk Together Buffalo Sauce

In a small bowl, whisk together buffalo sauce and honey until well combined. This mixture adds that delightful spicy-sweet flavor!

Step 8: Drizzle & Broil

When everything is done roasting, drizzle that delicious buffalo-honey sauce over it all. Gently toss to coat everything before broiling it for an extra two minutes if you want that crispy finish.

Step 9: Prepare Coleslaw

While waiting for everything to finish cooking, mix Greek yogurt, mayonnaise, fresh dill, and vinegar in another bowl. Stir in your coleslaw mix until it’s all well-coated—this adds freshness to your bowls!

Step 10: Serve Up Your Delicious Bowls

Finally! Serve those scrumptious bowls topped with coleslaw, chopped green onions, and crumbled feta cheese if desired. Enjoy every bite of these fantastic Sheet Pan Buffalo Chicken Sweet Potato Bowls!

Pro Tips for Making Sheet Pan Buffalo Chicken Sweet Potato Bowls

These tips will help you take your Sheet Pan Buffalo Chicken Sweet Potato Bowls to the next level!

• Prep Ahead: Chop your vegetables and marinate your chicken the night before. This saves time and allows flavors to meld beautifully.
• Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavor and nutritional value of your dish, making it more vibrant and delicious.
• Don’t Skip the Broil: A quick broil at the end adds a delightful crispiness to your chicken and veggies, elevating the texture of your meal.
• Experiment with Spices: Feel free to add other spices like cumin or chili powder for an extra kick. Personalizing spice levels can make this dish even more enjoyable for your palate.
• Adjust the Sauce: If you prefer less heat, mix in a bit more honey or serve additional sauce on the side. Balancing flavors ensures everyone at the table can enjoy their meal.

How to Serve Sheet Pan Buffalo Chicken Sweet Potato Bowls

Presentation is key when serving this colorful dish! Here are some ideas to make your meal truly shine.

Garnishes

• Fresh Cilantro: A sprinkle of cilantro adds a burst of freshness that complements the spicy buffalo sauce.
• Lime Wedges: Squeezing fresh lime juice over the bowls right before serving brightens up all the flavors beautifully.
• Sliced Avocado: Creamy avocado adds richness that contrasts perfectly with the heat from the buffalo sauce.

Side Dishes

• Quinoa Salad: A light quinoa salad with diced cucumbers, tomatoes, and a citrus vinaigrette provides a refreshing contrast to the spicy chicken.
• Roasted Brussels Sprouts: Tossed in olive oil, salt, and pepper, these crispy Brussels sprouts make for a crunchy side that pairs wonderfully with sweet potatoes.
• Garlic Breadsticks: Soft and buttery breadsticks brushed with garlic herb butter are perfect for soaking up any leftover buffalo sauce on your plate.
• Steamed Green Beans: Bright green beans lightly seasoned with lemon zest are a simple yet elegant addition that brings color and nutrition to your meal.

Enjoy crafting these wonderful bowls that are not just flavorful but also create a festive dining experience!

Make Ahead and Storage

This Sheet Pan Buffalo Chicken Sweet Potato Bowls recipe is perfect for meal prep, allowing you to enjoy delicious, healthy meals throughout the week without the fuss!

Storing Leftovers

• Store any leftover buffalo chicken sweet potato bowls in an airtight container in the refrigerator.
• They will keep well for up to 3 days.
• For best results, separate the coleslaw from the chicken and vegetables before storing.

Freezing

• To freeze, let the dish cool completely before transferring it to a freezer-safe container.
• You can freeze the chicken and vegetable mixture for up to 3 months.
• Note that the coleslaw does not freeze well; prepare it fresh when you’re ready to serve.

Reheating

• Reheat frozen bowls in the refrigerator overnight before warming them in the oven at 350°F (175°C) until heated through (about 20-25 minutes).
• Alternatively, you can microwave individual portions for about 2-3 minutes, stirring halfway through.

FAQs

If you have questions about making these delicious bowls, you’re in the right place!

Can I make Sheet Pan Buffalo Chicken Sweet Potato Bowls ahead of time?

Absolutely! You can prepare all ingredients in advance and store them separately. Just assemble and bake when you’re ready to eat.

What toppings go well with Sheet Pan Buffalo Chicken Sweet Potato Bowls?

Consider adding avocado slices, extra hot sauce, or a squeeze of lime juice for an extra burst of flavor. The options are endless!

How do I make Sheet Pan Buffalo Chicken Sweet Potato Bowls gluten-free?

Simply swap out regular panko breadcrumbs for gluten-free ones. You can also ensure your buffalo sauce is gluten-free by checking its label.

Final Thoughts

I hope you find this Sheet Pan Buffalo Chicken Sweet Potato Bowls recipe as delightful as I do! It’s not just a meal; it’s a comforting experience that brings warmth and satisfaction. Enjoy making it in your kitchen—I can’t wait for you to dig in and savor every bite! Happy cooking!

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