Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

I never thought a sheet pan dinner could be this exciting until I made this Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe. After a long day, I tossed everything onto one pan, slid it into the oven, and hoped for the best.

What came out was bold, colorful, and packed with flavor. The sweet potatoes were caramelized, the buffalo honey chicken had the perfect kick, and that creamy ranch coleslaw balanced everything beautifully.

If you’re looking for a side, you can also enjoy similar Warm Boursin Dip with Crostini Recipe for a tasty starter. Now this recipe is one of my favorite easy weeknight meals, and I honestly can’t wait for you to try it.

Ingredients

Here’s everything you need to build these flavorful bowls, along with helpful tips to make them even better:

• 3 cups cauliflower florets – Adds texture and fiber. Use fresh for best roasting results; frozen can become soggy.
• 1 large sweet potato, diced small – No need to peel; the skin adds nutrients and helps the cubes hold their shape while roasting.
• 1 red onion, sliced – Brings sweetness and depth once caramelized in the oven.
• 2 tablespoons olive oil, divided – Helps everything roast evenly and develop golden edges.
• 1.5 lbs chicken breast, cut into 1-inch chunks – Lean and protein-packed. Cut evenly for uniform cooking.
• 1 tablespoon paprika – Adds warmth and a subtle smoky flavor.
• 1 teaspoon onion powder – Enhances the savory notes.
• 1 teaspoon garlic powder – Essential for boosting flavor in the chicken coating.
• Salt, to taste – Don’t skip; it enhances the natural sweetness of the vegetables.
• Black pepper, to taste – Adds a mild heat and balance.
• 1 cup panko breadcrumbs – Gives the chicken a light crisp texture without deep frying.
• 4 tablespoons mild buffalo sauce – Adjust based on your spice preference.
• 2 tablespoons honey – Balances the heat with a touch of sweetness.
• Green onions, sliced – Fresh garnish that brightens the dish.
• Feta cheese, crumbled – Adds salty creaminess on top.
• For the Easy Ranch Coleslaw:
• ⅓ cup plain Greek yogurt – Creamy and high in protein.
• 2 tablespoons mayonnaise – Smooths out the tanginess of the yogurt.
• 1.5 tablespoons vinegar – Adds brightness and cuts through richness.
• 3 tablespoons of fresh dill, finely chopped – Fresh herb flavor makes a big difference.
• ½ teaspoon garlic powder – Deepens the ranch taste.
• ½ teaspoon onion powder – Rounds out the seasoning.
• Salt and black pepper to taste – Adjust to preference.
• 1 bag coleslaw mix – Convenient and crunchy base. For a comforting soup alongside this bowl, you can also enjoy Easy Panera Copycat Broccoli Cheddar Soup Recipe to complement the meal.

Note: This recipe makes several servings, perfect for meal prep or family dinners.

Variations

This recipe is very flexible, and I’ve tested a few swaps that work beautifully:

• Gluten-free: Replace panko breadcrumbs with gluten-free breadcrumbs.
• Dairy-free: Use dairy-free yogurt and skip the feta or use a plant-based cheese alternative.
• Extra vegetables: Add bell peppers or carrots to the sheet pan for more color and nutrition.
• Spicier version: Use hot buffalo sauce instead of mild.
• Extra protein: Roast chickpeas alongside the veggies for added fiber and texture.

Cooking Time

Here’s how long this recipe takes from start to finish:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Equipment You Need

• Large sheet pan – For roasting chicken and vegetables evenly.
• Mixing bowls – To season chicken and prepare the coleslaw.
• Parchment paper – Prevents sticking and makes cleanup easy.
• Knife and cutting board – For chopping vegetables and chicken.

How to Make Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe?

This recipe comes together quickly and easily. Everything roasts on one pan, which keeps cleanup simple. Follow these steps for perfectly cooked chicken and caramelized vegetables every time.

Preheat and Prepare Vegetables

Preheat your oven to 400°F and line a large sheet pan with parchment paper. Toss cauliflower, sweet potatoes, and red onion with half of the olive oil, salt, and pepper. Spread them in a single layer to ensure proper roasting and crisp edges.

Season and Add Chicken

In a separate bowl, toss the chicken pieces with paprika, garlic powder, onion powder, salt, pepper, panko breadcrumbs, and the remaining olive oil. After the vegetables roast for about 10 minutes, add the seasoned chicken to the sheet pan. Return everything to the oven and bake until the chicken is fully cooked.

Prepare the Buffalo Honey Sauce

While everything cooks, mix the buffalo sauce and honey in a small bowl. Once the chicken is almost done, drizzle the sauce over the sheet pan ingredients. Toss gently and bake for a few more minutes to allow the sauce to coat and caramelize slightly.

Make the Ranch Coleslaw

In a mixing bowl, whisk together Greek yogurt, mayonnaise, vinegar, dill, garlic powder, onion powder, salt, and pepper. Add the coleslaw mix and toss until evenly coated. Let it chill briefly in the refrigerator to allow flavors to blend.

Assemble the Bowls

Spoon the roasted buffalo chicken and vegetables into serving bowls. Top generously with ranch coleslaw, green onions, and crumbled feta cheese. Serve warm for the best flavor and texture.

Additional Tips for Making This Recipe Better

After making this recipe multiple times, here are some tips I’ve learned:

• I always cut my sweet potatoes into small, even cubes so they cook at the same rate as the chicken.
• I avoid overcrowding the sheet pan because I love getting those crispy roasted edges.
• I sometimes add an extra drizzle of buffalo sauce at the end if I want more heat.
• I let the coleslaw sit for 10–15 minutes before serving because it tastes better once the flavors blend.

How to Serve Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe?

I like serving these bowls straight from the oven while everything is warm and slightly crisp. You can serve them over rice, quinoa, or cauliflower rice for extra bulk. Garnish with extra dill, green onions, or even a squeeze of fresh lemon juice for brightness. For presentation, use wide bowls and layer the components neatly for a colorful, inviting look.

Nutritional Information

Here’s a quick look at the approximate nutrition per serving:

• Calories: ~416 kcal
• Protein: ~35g
• Carbohydrates: ~37g
• Fat: ~14g

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the coleslaw separate for the best texture.

Freezing

You can freeze the roasted chicken and vegetables for up to 2–3 months. I do not recommend freezing the coleslaw because it becomes watery when thawed.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave in short intervals while stirring to prevent drying out.

Why You’ll Love This Recipe?

This recipe truly delivers on flavor and convenience. Here’s why it’s a favorite:

• Easy weeknight meal – Everything cooks on one sheet pan, which means less cleanup and stress.
• Balanced nutrition – You get lean protein, fiber-rich vegetables, and satisfying carbs in one bowl.
• Customizable – You can easily adjust the spice level or swap ingredients to fit your diet.
• Meal prep friendly – It stores well and tastes just as good the next day.
• Bold flavors – Sweet, spicy, creamy, and savory all come together in every bite.