Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
A Flavor Explosion for Your Dinner Table
Imagine biting into tender chicken drizzled with zesty buffalo sauce, surrounded by vibrant, roasted sweet potatoes and cauliflower. Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls bring all these flavors together in one easy, cozy dish. It’s that kind of meal you’ll want to serve again and again—perfect for busy weeknights or casual dinner parties. Plus, it’s all made on one pan. Seriously, who doesn’t love easy cleanup?
Why Make This Recipe
There are so many reasons to whip up these tasty bowls!
- Easy Cleanup: Everything cooks on one sheet pan, meaning fewer dishes to wash. Major win!
- Affordable Ingredients: You won’t break the bank buying chicken and veggies, making this a budget-friendly choice for families.
- Family-Friendly: With a blend of flavors and textures, everyone at the table will find something to enjoy. Even picky eaters might have their minds changed!
Ingredients
You don’t need fancy stuff — just these basics!
- 4 cups Cauliflower Florets (fresh or frozen)
- 2 cups Sweet Potato (wash thoroughly but do not peel)
- 1 medium Red Onion
- 3 tablespoons Olive Oil (divided for use)
- 1.5 pounds Chicken Breast (or Thighs)
- 1 tablespoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Panko Breadcrumbs (swap for gluten-free if necessary)
- 3 stalks Green Onions (fresh garnish)
- 1 cup Feta Cheese (omit for dairy-free versions)
- 1/2 cup Buffalo Sauce (mild)
- 2 tablespoons Honey
- 1 bag Coleslaw Mix (or homemade cabbage and carrot)
- 1/2 cup Greek Yogurt (substitute for dairy-free yogurt for a vegan option)
- 1/4 cup Mayonnaise
- 2 tablespoons Fresh Dill
- 2 tablespoons Vinegar
Directions
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets, sweet potatoes, and red onion with 2 tablespoons of olive oil, salt, pepper, and paprika in a large bowl.
- Spread the veggies onto a lined baking sheet and roast for about 20 minutes.
- In a separate bowl, mix chicken, remaining olive oil, buffalo sauce, honey, and seasonings.
- After 20 minutes, add the chicken mixture to the pan with roasted veggies.
- Sprinkle panko breadcrumbs on top and bake for another 15-20 minutes until the chicken is cooked through.
- Toss in coleslaw mix with vinegar and season lightly before serving.
- Garnish with dill, Greek yogurt, and feta if using.
How to Make Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls (Overview)
First things first, get your oven crackin’ at 425°F. While it warms up, you’ll mix that colorful veggie medley and spread it out. Let it roast for a bit as you prep the chicken, coating it with zesty buffalo sauce for a kick. Once it’s all together on the pan, just sprinkle breadcrumbs and let it bake to golden perfection. Pro tip: Don’t skip the panko; it adds just the right crunch that makes everything next-level delicious!
How to Serve Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
When it’s time to serve, you’ll see a vibrant array of colors with golden chicken, orange sweet potatoes, and green onions adding a fresh flair. You could mound everything in a bowl, drizzled with creamy yogurt and topped with a sprinkle of dill. The aroma will leave your guests drooling before they even take a bite! Pair it with a side of crusty bread for some extra carby goodness. Yum!
How to Store Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Leftovers? Yes, please! These bowls keep well in the fridge for about 3-4 days, so pack them in an airtight container. You can also freeze the leftovers, and they’ll stay good for up to 3 months. When reheating, try not to overdo it; a quick heat in the oven or microwave will bring back those delightful flavors without turning the chicken rubbery.
Tips to Make Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
- Cut Sweet Potatoes Evenly: This way, they cook at the same rate as the chicken and other veggies. No mushy spots, please!
- Buffalo Sauce Variety: If you like it hot, go for a spicier buffalo sauce; if you’re playing it cool, grab the mild version.
- Add More Veggies: Feel free to toss in any veggies you have on hand; zucchini or bell peppers would work beautifully.
- Meal Prep Magic: Pre-chop your veggies and marinate your chicken the night before for an even quicker dinner.
Variation
Want a twist? Try skipping the chicken for some chickpeas and add extra spices for a vegetarian delight. If you want it vegan, just swap the yogurt and mayo with their dairy-free counterparts, and you’re golden. 🌱
FAQs
Can I use frozen cauliflower florets?
Absolutely! Just toss them in frozen; they’ll get nice and tender while roasting.
What can I substitute for Greek yogurt?
You can use any dairy-free yogurt for a vegan option, or even avocado for creaminess!
Is it okay to prep this ahead of time?
Definitely! Just prepare the veggies and chicken the night before, store them separately, and you’ll have a super fast dinner ready to go.
📌 Pin this recipe for your next cozy dinner night!
Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets, sweet potatoes, and red onion with 2 tablespoons of olive oil, salt, pepper, and paprika in a large bowl.
- Spread the veggies onto a lined baking sheet and roast for about 20 minutes.
- In a separate bowl, mix chicken, remaining olive oil, buffalo sauce, honey, and seasonings.
- After 20 minutes, add the chicken mixture to the pan with roasted veggies.
- Sprinkle panko breadcrumbs on top and bake for another 15-20 minutes until the chicken is cooked through.
- Toss in coleslaw mix with vinegar and season lightly before serving.
- Garnish with dill, Greek yogurt, and feta if using.
