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

Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls Tonight

Experience the irresistible aroma of spicy buffalo chicken combined with caramelized sweet potatoes in these wholesome sheet pan bowls.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 2 cups Cauliflower Florets fresh or frozen
  • 2 medium Sweet Potatoes do not peel
  • 1 medium Red Onion sliced
  • 3 tablespoons Olive Oil divided
  • 1 pound Chicken Breast/Thighs your choice
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1 cup Panko Breadcrumbs gluten-free if needed
For the Toppings
  • 2 tablespoons Green Onions sliced
  • 1/2 cup Feta Cheese optional
For the Sauce and Coleslaw
  • 1 cup Buffalo Sauce adjust for heat preference
  • 2 tablespoons Honey to taste
  • 4 cups Coleslaw Mix cabbage and carrots
  • 1/2 cup Greek Yogurt or dairy-free substitute
  • 1/4 cup Mayonnaise or dairy-free substitute
  • 1 tablespoon Fresh Dill optional
  • 1 tablespoon Vinegar to taste

Equipment

  • Sheet Pan
  • Parchment paper
  • Mixing bowl

Method
 

Preparation and Cooking Steps
  1. Preheat your oven to 400°F (204°C).
  2. In a large mixing bowl, toss cauliflower, diced sweet potatoes, and red onion with olive oil, salt, and pepper. Spread on the sheet pan and roast for 10 minutes.
  3. In a separate bowl, coat chicken with olive oil, paprika, garlic powder, onion powder, salt, black pepper, and panko breadcrumbs.
  4. After 10 minutes, add chicken to the pan, space it among the vegetables, and roast for an additional 20 minutes.
  5. Mix buffalo sauce and honey, drizzle over the roasted chicken and vegetables, and roast for 5 more minutes.
  6. Prepare coleslaw by whisking Greek yogurt, mayonnaise, dill, and vinegar. Stir in coleslaw mix until coated.
  7. Serve the bowls with roasted chicken and veggies topped with coleslaw, green onions, and feta cheese if using.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 7gSugar: 8gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Perfect for meal prep, store leftovers for up to 3-4 days in the fridge or freeze for up to 3 months.

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