Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe
Enjoy a vibrant, wholesome dinner with these Sheet Pan Buffalo Chicken and Sweet Potato Bowls. Roasted cauliflower, sweet potatoes, and red onions provide a hearty vegetable base topped with perfectly seasoned buffalo chicken. Finished with a creamy dill coleslaw, mild buffalo sauce, and feta cheese, this recipe delivers amazing flavor with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- 4 cups cauliflower florets (fresh or frozen, defrost if frozen)
- 2 cups sweet potato (washed thoroughly, do not peel)
- 1 medium red onion
- 3 tablespoons olive oil, divided
Chicken
- 1.5 pounds chicken breast or thighs (breast for leaner option, thighs for more moisture)
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup panko breadcrumbs (gluten-free alternative if needed)
Garnish and Sauce
- 3 stalks green onions (fresh garnish)
- 1 cup feta cheese (optional, omit for dairy-free)
- 1/2 cup mild buffalo sauce (such as Frank’s)
- 2 tablespoons honey (adjust to taste)
Coleslaw
- 1 bag coleslaw mix (cabbage and carrot mix or homemade)
- 1/2 cup Greek yogurt (use dairy-free yogurt for vegan option)
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill
- 2 tablespoons vinegar
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables and chicken.
- Prepare and Roast Vegetables: In a large mixing bowl, combine 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 to coat evenly. Spread the vegetables on a baking sheet and roast for 10 minutes to start softening.
- Season the Chicken: In a separate bowl, mix chicken breasts or thighs with paprika, garlic powder, onion powder, salt, pepper, and panko breadcrumbs. Drizzle with remaining 1 tablespoon of olive oil, making sure the chicken is fully coated with the spices and crumbs.
- Add Chicken to Vegetables and Continue Roasting: After the initial 10 minutes of vegetable roasting, place the seasoned chicken evenly on top of the vegetables on the baking sheet. Return to the oven and roast for an additional 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the Buffalo Sauce: While the chicken roasts, whisk together the mild buffalo sauce and honey in a small bowl to balance heat with sweetness.
- Toss Chicken and Vegetables with Sauce: Once cooked, drizzle the buffalo-honey sauce over the chicken and roasted vegetables. Toss gently to coat all components with the sauce.
- Make the Coleslaw: In a medium bowl, mix Greek yogurt, mayonnaise, fresh dill, and vinegar. Stir in the coleslaw mix until coated evenly to create a creamy and tangy side.
- Assemble Bowls and Garnish: Serve the buffalo chicken and roasted vegetable mixture in bowls. Top each bowl with the creamy coleslaw, chopped green onions, and a generous sprinkle of feta cheese.
Notes
- This dish is excellent for meal prep; store in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- For a dairy-free option, omit feta cheese and substitute Greek yogurt with a plant-based alternative.
- Adjust honey in the buffalo sauce to suit your spice preference, increasing for a sweeter profile or reducing for more heat.
- Using chicken thighs provides more moisture compared to breasts and is a great option if preferred.
Keywords: buffalo chicken, sweet potato bowls, sheet pan dinner, roasted vegetables, easy dinner, meal prep
