Name: Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cauliflower florets; 1 large sweet potato, diced into small pieces; 1 red onion, sliced; 2 tbsp olive oil, divided; 1.5 lbs chicken breast, cut into 1-inch chunks; 1 tbsp paprika; 1 tsp onion powder; 1 tsp garlic powder; Salt, to taste; 1 cup panko bread crumbs; Black pepper, to taste; Green onions, for topping; Feta cheese, for topping; 4 tbsp buffalo sauce (mild); 2 tbsp honey; 1/3 cup plain Greek yogurt; 2 tbsp mayonnaise; 3 tbsp fresh dill, finely chopped; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1.5 tbsp vinegar; 1 bag coleslaw mix

Why You’ll Love Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

These bowls are easy to make and full of bold flavor. Everything cooks on one sheet pan, which means less cleanup and more convenience. The sweet potatoes balance the heat from the buffalo sauce, while the creamy coleslaw adds freshness and crunch. It is a balanced meal with protein, vegetables, and plenty of texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cauliflower florets
1 large sweet potato, diced into small pieces
1 red onion, sliced
2 tbsp olive oil, divided
1.5 lbs chicken breast, cut into 1-inch chunks
1 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
Salt, to taste
1 cup panko bread crumbs
Black pepper, to taste
Green onions, for topping
Feta cheese, for topping

For the buffalo sauce:
4 tbsp mild buffalo sauce
2 tbsp honey

For the coleslaw dressing:
⅓ cup plain Greek yogurt
2 tbsp mayonnaise
Salt and black pepper, to taste
3 tbsp fresh dill, finely chopped
½ tsp garlic powder
½ tsp onion powder
1.5 tbsp vinegar

1 bag coleslaw mix

Directions

Preheat the oven to 400F. Line a large sheet pan with parchment paper.

Add the cauliflower, sweet potato, and red onion to the sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss well and bake for 10 minutes.

While the vegetables roast, coat the chicken pieces with paprika, onion powder, garlic powder, panko breadcrumbs, salt, and black pepper. Drizzle with the remaining tablespoon of olive oil and toss to coat evenly.

Remove the vegetables from the oven and add the chicken to the sheet pan. Return the pan to the oven and bake for 20 minutes, or until the chicken is fully cooked.

Whisk together the buffalo sauce and honey. Drizzle the mixture over the chicken and vegetables, then toss gently to coat. Bake for an additional 5 minutes.

While everything finishes baking, prepare the coleslaw dressing by whisking together the Greek yogurt, mayonnaise, dill, garlic powder, onion powder, vinegar, salt, and black pepper. Toss the dressing with the coleslaw mix.

Once the chicken and vegetables are cooked, top with green onions and feta cheese. Add an extra drizzle of buffalo sauce if desired and serve with the creamy coleslaw on top or on the side.

Servings and timing

Servings: 5
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Use chicken thighs instead of chicken breast for extra juiciness.

Swap feta cheese for blue cheese crumbles for a stronger buffalo-style flavor.

Add cooked rice or quinoa to make the bowls even more filling.

Use spicy buffalo sauce if you prefer extra heat.

Replace cauliflower with broccoli or Brussels sprouts for a different vegetable mix.

Try ranch dressing instead of the creamy dill slaw dressing.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days.

For best results, store the coleslaw separately from the chicken and vegetables to keep it fresh and crisp.

Reheat the chicken and vegetables in the microwave or in a 350F oven until warmed through. Add fresh toppings and coleslaw after reheating.

FAQs

Can I make this recipe ahead of time?

Yes, this recipe works great for meal prep and can be made several days in advance.

Is the buffalo sauce very spicy?

Using mild buffalo sauce keeps the heat level moderate, but you can adjust it to your preference.

Can I use frozen cauliflower?

Yes, but fresh cauliflower will roast better and stay less watery.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed cornflakes work well as substitutes.

Can I make this gluten-free?

Yes, use gluten-free breadcrumbs and double-check your buffalo sauce ingredients.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165F.

Can I air fry the chicken instead?

Yes, the chicken can be cooked in the air fryer before tossing with the buffalo sauce.

What toppings go well with these bowls?

Avocado, extra buffalo sauce, ranch drizzle, or pickled onions are all delicious additions.

Can I use pre-shredded coleslaw mix?

Yes, pre-packaged coleslaw mix makes this recipe even quicker and easier.

Are these bowls good for meal prep?

Yes, they store and reheat very well, making them perfect for lunches throughout the week.

Conclusion

Sheet Pan Buffalo Chicken and Sweet Potato Bowls are an easy and delicious way to enjoy bold buffalo flavor in a balanced meal. With crispy chicken, roasted vegetables, creamy coleslaw, and tangy sauce, these bowls are satisfying, colorful, and perfect for both weeknight dinners and meal prep.