Get Ready for Flavor Explosion!
Ever come home after a long day and wish dinner could magically make itself? With Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls, you’re about to discover just that! This dish is spicy, satisfying, and comes together in a single pan—meaning not only is it delicious but cleaning up is a breeze too. Plus, who can resist that tangy buffalo sauce mingling with sweet potatoes? Seriously, can you smell that?
Why Make This Recipe
Whether you’re juggling dinner with kids, trying to stick to a budget, or just want something that’ll wow your taste buds without asking for an hour in the kitchen, this recipe has got your back!
- Easy cleanup: One pan means less fuss. Who enjoys doing dishes?
- Family-friendly: Kids love the crispy chicken while you can sneak in veggies; it’s a win-win!
- Budget-savvy: It’s affordable and uses ingredients you often have at home. Say goodbye to “what’s for dinner?” panic cooking!
Ingredients
You don’t need fancy stuff—just these basics!
- 4 cups Cauliflower Florets (fresh or frozen, defrost if 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 (pick breast for leaner options, thighs for moisture)
- 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; Frank’s is highly recommended)
- 2 tablespoons Honey (adjust for your taste)
- 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
Let’s get cooking! Follow these simple steps for a delicious meal in no time:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets, sweet potatoes, and red onion with 2 tablespoons of olive oil. Season with salt, pepper, and paprika.
- Spread the veggies onto a lined baking sheet and pop them in the oven for about 20 minutes.
- While that’s baking, in a separate bowl, mix the chicken with the remaining olive oil, buffalo sauce, honey, and seasonings.
- After 20 minutes, take the sheet out and add the chicken mixture to the pan.
- Sprinkle panko breadcrumbs on top for a crunchy finish and bake for another 15-20 minutes until the chicken is cooked through.
- For added crunch, toss in the coleslaw mix with some vinegar and season lightly. Serve with dill, Greek yogurt, and feta if using.
How to Make Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls (Overview)
Picture this: you toss your veggies in a bowl, drench them in olive oil, and send them off to sizzle in the oven. Meanwhile, you whip up a zesty chicken mix with buffalo sauce that will knock your socks off. After a little while, you invite your chicken to the party on the same sheet pan, sprinkle with those crunchy breadcrumbs, and let magic happen. Pro tip: Don’t skip on those breadcrumbs—they’re what take this dish from good to “wow”.
How to Serve Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Get your bowls ready because these gorgeous layers of color and crunch are worth admiring! The golden sweet potatoes pair beautifully with vibrantly roasted chicken and the creamy Greek yogurt drizzle. Add a sprinkle of green onions and you’ll not only taste the delightful flavors but also get a feast for your eyes. The aroma? A heavenly blend of spice and sweetness with every spoonful.
How to Store Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Worried about leftovers? No worries! This dish stays fresh in the fridge for up to 3 days. Just store it in an airtight container. For longer storage, feel free to pop it in the freezer, where it’ll keep for about 2 months. When you’re ready to enjoy, reheat it in the oven for maximum crunchy goodness—nobody likes sad, soggy chicken, right?
Tips to Make Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Here are some insider hacks for you:
- Chop veggies evenly so they cook at the same rate—nobody enjoys crunchy sweet potatoes!
- Want spicier? Use a hotter buffalo sauce or add a pinch of cayenne.
- Try different veggies like zucchini or bell peppers for variety—don’t let the cauliflower steal the show!
- Make it ahead of time; just store the ingredients separately and assemble before cooking.
Variation
Feeling adventurous? You can swap chicken for tofu for a vegan option. Or, if you want a twist on flavor, try adding a squeeze of lime or some cilantro for a fresh kick. Trust me, your taste buds will thank you!
FAQs
Q1: Can I use frozen chicken?
Absolutely! Just make sure it’s fully thawed before cooking for even results.
Q2: How do I make this dish spicier?
Add more buffalo sauce or sprinkle in some crushed red pepper flakes!
Q3: Can I prep this meal for meal prep?
Definitely! Just assemble everything in meal containers and reheat during the week.
📌 Pin this recipe for your next cozy dinner night!
Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets, sweet potatoes, and red onion with 2 tablespoons of olive oil. Season with salt, pepper, and paprika.
- Spread the veggies onto a lined baking sheet and pop them in the oven for about 20 minutes.
- In a separate bowl, mix the chicken with the remaining olive oil, buffalo sauce, honey, and seasonings.
- After 20 minutes, take the sheet out and add the chicken mixture to the pan.
- Sprinkle panko breadcrumbs on top for a crunchy finish and bake for another 15-20 minutes until the chicken is cooked through.
- For added crunch, toss in the coleslaw mix with some vinegar and season lightly. Serve with dill, Greek yogurt, and feta if using.