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Sheet Pan Buffalo Chicken Sweet Potato Bowls

Sheet Pan Buffalo Chicken Sweet Potato Bowls
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Enjoy flavorful Sheet Pan Buffalo Chicken Sweet Potato Bowls that combine heat and sweetness. Try this easy recipe tonight for a satisfying meal!

Ingredients

Scale
  • 4 cups cauliflower florets
  • 2 cups sweet potato, diced into 1-inch cubes
  • 1 medium red onion, sliced
  • 3 tablespoons olive oil, divided
  • 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
  • 3 stalks green onions, chopped
  • 1/2 cup buffalo sauce
  • 2 tablespoons honey
  • 1 bag coleslaw mix
  • 1/2 cup Greek yogurt, or dairy-free yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons vinegar

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Toss cauliflower, sweet potatoes, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast veggies for 10 minutes.
  4. Season chicken with paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and remaining tablespoon of olive oil.
  5. After 10 minutes, add seasoned chicken to the sheet pan with the vegetables.
  6. Roast everything together for another 20 minutes until chicken reaches an internal temperature of 165°F (74°C).
  7. Whisk buffalo sauce and honey together; drizzle over the dish.
  8. Broil for 2 minutes for crispiness.
  9. Prepare coleslaw by mixing Greek yogurt, mayo, dill, vinegar, and coleslaw mix until well-coated.

Nutrition

Find it online: https://prrecipe.com/sheet-pan-buffalo-chicken-sweet-potato-bowls/