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–+ servings
Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls

Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls Today!

Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls is a flavorful one-pan dish perfect for meal prep and busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Cauliflower Florets can use frozen, just defrost before cooking
  • 2 medium Sweet Potato wash thoroughly but do not peel
  • 1 medium Red Onion can substitute with shallots
  • 2 tablespoons Olive Oil can swap with avocado oil
For the Chicken
  • 1 pound Chicken Breast or Thighs thighs add moisture while breasts are leaner
  • 1 teaspoon Paprika adjust spices based on personal taste
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Panko Breadcrumbs use gluten-free breadcrumbs as a substitute
For the Topping
  • 2 tablespoons Green Onions sliced
  • 1/2 cup Feta Cheese omit or replace with dairy-free alternative
For the Sauce
  • 1/2 cup Buffalo Sauce choose mild if desired
  • 1 tablespoon Honey adjust for less heat if preferred
For the Coleslaw
  • 4 cups Coleslaw Mix can make homemade with cabbage and carrots
  • 1/2 cup Greek Yogurt substitute with dairy-free yogurt for vegan versions
  • 1/4 cup Mayonnaise use vegan mayo as a substitute
  • 1 tablespoon Fresh Dill adjust based on preference
  • 1 tablespoon Vinegar

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Oven

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. Toss the cauliflower florets, diced sweet potatoes, and sliced red onion in a mixing bowl with olive oil, salt, and pepper. Spread the seasoned vegetables on your sheet pan and roast for about 10 minutes.
  3. Combine chicken breast or thighs in a separate bowl. Sprinkle with paprika, onion powder, garlic powder, salt, and black pepper. Toss well to coat.
  4. After 10 minutes, remove the sheet pan and arrange the seasoned chicken on top of the partially roasted vegetables. Roast for another 20 minutes until chicken is cooked through.
  5. Mix buffalo sauce and honey in a small bowl. Drizzle over the roasted chicken and vegetables, toss gently, and return to the oven for 5 minutes.
  6. In a medium bowl, combine Greek yogurt, mayonnaise, fresh dill, vinegar, and coleslaw mix until blended.
  7. Remove the sheet pan from the oven, let it rest, and serve the roasted chicken and vegetables in bowls, topped with coleslaw, green onions, and feta cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 7gVitamin A: 200IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Ensure uniform chicken pieces for even cooking and consider broiling for an extra crispy texture.

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