Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

Introduction

This Sheet Pan Buffalo Chicken and Sweet Potato Bowl is a perfect weeknight dinner that combines juicy, spicy chicken with roasted vegetables and a cool, creamy coleslaw. It’s easy to prepare and packed with vibrant flavors that the whole family will enjoy.

Ingredients

• 4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)
• 2 cups Sweet Potato (washed thoroughly but not peeled)
• 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 (or gluten-free breadcrumbs)
• 3 stalks Green Onions (fresh garnish)
• 1 cup Feta Cheese (optional for dairy-free versions)
• 1/2 cup Buffalo Sauce (mild, such as Frank’s)
• 2 tablespoons Honey (adjust to taste)
• 1 bag Coleslaw Mix (or homemade cabbage and carrot)
• 1/2 cup Greek Yogurt (or dairy-free yogurt)
• 1/4 cup Mayonnaise
• 2 tablespoons Fresh Dill
• 2 tablespoons Vinegar

Instructions

1. Step 1: Preheat your oven to 400°F (204°C).
2. Step 2: In a large mixing bowl, combine cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle 2 tablespoons of olive oil over the vegetables, season with salt and black pepper, and toss until evenly coated. Spread the vegetables evenly on a baking sheet and roast for 10 minutes.
3. Step 3: In a separate bowl, mix chicken breast or thighs with paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and 1 tablespoon of olive oil. Make sure the chicken is thoroughly coated with the spices and breadcrumbs.
4. Step 4: After the vegetables have roasted for 10 minutes, arrange the seasoned chicken evenly over them on the sheet pan. Return to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Step 5: While the chicken and veggies finish roasting, whisk together the buffalo sauce and honey in a small bowl. Once the sheet pan is out of the oven, drizzle the sauce over the chicken and vegetables, tossing gently to coat everything evenly.
6. Step 6: Prepare the coleslaw by mixing Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl. Stir in the coleslaw mix until well combined and creamy.
7. Step 7: Serve the roasted chicken and vegetables in bowls topped with a generous scoop of the creamy coleslaw, fresh green onions, and a sprinkle of feta cheese.

Tips & Variations

• Use chicken thighs for a moister, richer flavor or breast for a leaner dish.
• Swap panko breadcrumbs for gluten-free options if you need to keep it gluten-free.
• Adjust the honey in the buffalo sauce to balance heat according to your preference.
• Omit the feta cheese or use a dairy-free alternative for a vegan-friendly meal.
• Try adding other roasted vegetables such as bell peppers or zucchini for more variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the chicken’s texture. Keep the coleslaw separate until ready to serve to preserve its freshness and crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen cauliflower florets. Make sure to defrost and drain any excess water before roasting to avoid sogginess.

Is this recipe spicy?

The heat level depends on the buffalo sauce you choose. Using a mild buffalo sauce keeps it approachable, but you can swap for a hotter variant if you like more spice.

Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

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★★★★★

4.5 from 148 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This vibrant and hearty Sheet Pan Buffalo Chicken and Sweet Potato Bowl combines roasted vegetables, flavorful buffalo chicken, and a creamy dill coleslaw for a deliciously balanced meal. Roasting the ingredients on a single sheet pan makes preparation simple and cleanup minimal, while the mild buffalo sauce and crunchy toppings bring exciting textures and flavors to each bowl.

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Ingredients

Scale 1x2x3x

Vegetables and Protein

• 4 cups Cauliflower Florets (fresh or frozen, defrosted if frozen)
• 2 cups Sweet Potato (washed thoroughly, unpeeled, diced)
• 1 medium Red Onion (sliced)
• 1.5 pounds Chicken Breast or Thighs

Seasonings and Coating

• 1 tablespoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Panko Breadcrumbs (substitute gluten-free if needed)
• 3 tablespoons Olive Oil (divided)

Sauce and Garnishes

• 1/2 cup Buffalo Sauce (mild, e.g., Frank’s)
• 2 tablespoons Honey (adjust to taste)
• 1 bag Coleslaw Mix (or homemade cabbage and carrot mix)
• 1/2 cup Greek Yogurt
• 1/4 cup Mayonnaise
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Vinegar
• 3 stalks Green Onions (fresh, chopped for garnish)
• 1 cup Feta Cheese (optional, omit for dairy-free)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for roasting the vegetables and chicken evenly.
2. Prepare Vegetables: In a large mixing bowl, combine the cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle 2 tablespoons of olive oil over the vegetables, season with salt and black pepper, then toss thoroughly until evenly coated.
3. Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for 10 minutes to begin softening and caramelizing them.
4. Season Chicken: While the vegetables roast, place the chicken breasts or thighs in a separate bowl. Add paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and drizzle with 1 tablespoon of olive oil. Mix well so the chicken pieces are fully coated with the seasoning and breadcrumbs.
5. Add Chicken to Sheet Pan: Remove the baking sheet from the oven and evenly arrange the seasoned chicken pieces on top of the partially roasted vegetables. Return the sheet pan to the oven and roast for an additional 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and it is cooked through.
6. Make Buffalo Honey Sauce: While the chicken and vegetables finish roasting, whisk together the mild buffalo sauce and honey in a small bowl. Adjust the honey level to balance the heat according to your preference.
7. Coat Chicken and Vegetables: Once fully roasted, drizzle the buffalo honey sauce evenly over the chicken and vegetables on the sheet pan. Toss gently to coat everything in the flavorful sauce without breaking apart the ingredients.
8. Prepare Creamy Coleslaw: In a medium bowl, mix Greek yogurt, mayonnaise, fresh chopped dill, and vinegar. Stir in the coleslaw mix until all the cabbage and carrots are well-coated with the creamy dressing.
9. Assemble Bowls: Serve generous portions of the buffalo chicken and roasted vegetable mixture into bowls. Top each serving with a scoop of creamy coleslaw, a sprinkle of chopped green onions, and feta cheese if using. Enjoy warm for a satisfying meal.

Notes

• You can swap chicken thighs for breasts if you prefer a leaner protein, though thighs offer more moisture.
• Use gluten-free breadcrumbs if you have gluten sensitivities.
• To make this dairy-free or vegan, omit feta cheese and substitute Greek yogurt and mayonnaise with suitable vegan/dairy-free alternatives.
• The level of buffalo sauce heat can be adjusted by choosing mild, medium, or hot varieties according to your taste.
• Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Roasting in a single layer on the sheet pan ensures even cooking and better caramelization.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Keywords: Sheet pan dinner, buffalo chicken, sweet potato bowls, roasted vegetables, healthy dinner, easy weeknight meal