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Sheet pan Buffalo chicken and sweet potato bowl ready to be served.

Sheet Pan Buffalo Chicken and Sweet Potato Bowls

A quick, flavorful one-pan dish combining the tangy kick of buffalo sauce with the comforting sweetness of roasted sweet potatoes and veggies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)
  • 2 cups Sweet Potato (wash thoroughly but do not peel)
  • 1 medium Red Onion
Chicken Mixture
  • 1.5 pounds Chicken Breast (or Thighs)
  • 3 tablespoons Olive Oil (divided for use)
  • 1 tablespoon Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/2 cup Buffalo Sauce (mild)
  • 2 tablespoons Honey (adjust to taste)
Toppings & Garnishes
  • 1 cup Panko Breadcrumbs (gluten-free if necessary)
  • 3 stalks Green Onions (fresh garnish)
  • 1 cup Feta Cheese (omit for dairy-free versions)
  • 1 bag Coleslaw Mix (or homemade cabbage and carrot)
  • 1/2 cup Greek Yogurt (substitute for dairy-free)
  • 1/4 cup Mayonnaise
  • 2 tablespoons Fresh Dill
  • 2 tablespoons Vinegar

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cauliflower florets, sweet potatoes, and red onion with 2 tablespoons of olive oil. Season with salt, pepper, and paprika.
  3. Spread the veggies onto a lined baking sheet and pop them in the oven for about 20 minutes.
Cooking
  1. While that’s baking, mix the chicken, remaining olive oil, buffalo sauce, honey, and seasonings in a separate bowl.
  2. After 20 minutes, take the sheet out and add the chicken mixture to the pan.
  3. Sprinkle panko breadcrumbs on top for a crunchy finish, then bake for another 15-20 minutes until the chicken is cooked through.
  4. For added crunch, toss in the coleslaw mix with some vinegar and season lightly. Serve with dill, Greek yogurt, and feta if using.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for about a month. When reheating, add a splash of olive oil to keep everything juicy.