Sheet Pan Buffalo Chicken Sweet Potato Bowls

Sheet Pan Buffalo Chicken Sweet Potato Bowls bring together everything I love about weeknight cooking: bold flavors, minimal cleanup, and that perfect balance of spicy and sweet that keeps everyone coming back for seconds. After years of juggling dinner prep with a busy household, I’ve learned that the best recipes are the ones that deliver maximum flavor with minimum fuss.

I still remember the first time I made buffalo chicken for a Sunday gathering at the farm. My grandma raised an eyebrow at the bottled hot sauce – she was more of a Sunday roast woman – but once she tasted that tangy, spicy coating paired with the natural sweetness of roasted vegetables, even she was converted. Now, I’ve taken that winning flavor combination and streamlined it into a one-pan wonder that’s become a regular in my kitchen rotation. The smell of buffalo sauce mingling with caramelized sweet potatoes fills the house with such an inviting aroma that my family starts gathering in the kitchen before I even call them to dinner. Time to get our hands floury.

What Makes This Sheet Pan Buffalo Chicken Recipe So Special

There’s something deeply satisfying about pulling a golden, sizzling sheet pan from the oven knowing you’ve created a complete, balanced meal without dirtying half your kitchen. This buffalo chicken sweet potato bowl recipe has earned its place in my well-worn recipe box for good reason.

After testing countless sheet pan dinners over the years, I’ve found that this buffalo chicken recipe delivers on every level:

• One-pan simplicity means you’re not juggling multiple pots and pans – everything roasts together beautifully, and cleanup takes just minutes
• Customizable heat level lets you adjust the buffalo sauce to suit your family’s preferences, from mild and tangy to fiery hot
• Meal prep champion that stores and reheats wonderfully, giving you quick lunches or easy weeknight dinners throughout the week
• Dietary flexibility with simple swaps for gluten-free breadcrumbs or dairy-free toppings without sacrificing flavor
• Crowd-pleasing balance of protein, vegetables, and satisfying textures that even picky eaters embrace
• Budget-friendly ingredients you likely already have in your pantry, making this an economical family dinner

The real magic happens when the chicken develops that crispy coating while the sweet potatoes caramelize at the edges – it’s the kind of texture contrast that makes every bite interesting.

Key Players in This Recipe

Chicken breast or thighs: I prefer using chicken thighs for this recipe because they stay incredibly moist during roasting, but breast meat works beautifully if you’re looking for a leaner option.

Sweet potatoes: These nutrient-packed vegetables add natural sweetness that balances the buffalo sauce’s heat perfectly. I always leave the skins on for extra fiber and a rustic texture.

Cauliflower florets: In my kitchen, cauliflower is the unsung hero that soaks up all those delicious buffalo flavors while adding bulk and nutrition without heaviness.

Panko breadcrumbs: These Japanese-style breadcrumbs create that coveted crispy coating on the chicken. For gluten-free needs, I’ve had excellent results with gluten-free panko brands.

Buffalo sauce: I always choose Frank’s RedHot or a similar mild buffalo sauce because it delivers tangy flavor without overwhelming heat, especially when balanced with honey.

Honey: This natural sweetener tames the buffalo sauce’s intensity and adds a subtle glaze that helps everything caramelize beautifully in the oven.

Greek yogurt: The base of my creamy coleslaw provides protein and tang – it’s a healthier alternative to mayo-heavy dressings while keeping that classic creamy texture.

Red onion: These add a pop of color and a mild, sweet flavor when roasted that complements both the chicken and sweet potatoes perfectly.

Fresh dill: I learned from my grandmother that fresh herbs make all the difference. Dill brings brightness to the coleslaw that dried herbs simply can’t match.

Feta cheese: This salty, tangy cheese provides the perfect finishing touch, though I happily omit it when cooking for dairy-free family members.

How to Make Sheet Pan Buffalo Chicken Sweet Potato Bowls

Step 1. Betty always starts by preheating the oven to 400°F (204°C). This ensures your vegetables begin caramelizing immediately when they hit that hot sheet pan.

Step 2. In a large mixing bowl, I combine my cauliflower florets, sweet potatoes (diced into 1-inch cubes with skin on), and sliced red onions, then drizzle with 2 tablespoons of olive oil and season generously with salt and black pepper. Toss everything until well-coated and spread in a single layer on your baking sheet.

Step 3. I’ve learned that giving the vegetables a 10-minute head start in the oven creates the perfect texture contrast. They get nicely roasted without overcooking while the chicken finishes.

Step 4. While the vegetables roast, cut your chicken into bite-sized pieces and combine with paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and that remaining tablespoon of olive oil. I use my hands to ensure every piece gets an even coating.

Step 5. After the initial 10 minutes, nestle the seasoned chicken pieces among the partially roasted vegetables, spreading everything evenly. Return the pan to the oven for 20 minutes or until the chicken reaches 165°F (74°C) internally.

Step 6. Betty’s tip: While the sheet pan roasts, whisk together your buffalo sauce and honey in a small bowl. This sauce mixture will transform your roasted chicken and vegetables into something extraordinary.

Step 7. The key I discovered is drizzling the buffalo-honey sauce over everything immediately when it comes out of the oven, then tossing gently so those hot vegetables and chicken absorb all that tangy, spicy goodness. For extra crispiness, pop the pan under the broiler for 2 minutes after saucing.

Step 8. For the coleslaw, I mix Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl until smooth, then fold in the coleslaw mix. This creamy topping provides the perfect cooling contrast to the spicy buffalo chicken.

Step 9. I’ve found that assembling these bowls is where the magic happens. Generous portions of the buffalo chicken and roasted vegetables, topped with creamy coleslaw, fresh green onions, and a sprinkle of feta cheese create layers of flavor and texture in every bite.

Keeping This Sheet Pan Buffalo Chicken Fresh

I typically store leftovers in airtight containers in the refrigerator where they’ll stay fresh for 3 to 4 days. After years of making this recipe, I’ve learned to store the coleslaw separately from the hot components. This keeps everything at its best texture. The buffalo chicken and roasted vegetables actually taste even better the next day as the flavors meld together overnight.

For longer storage, Betty’s freezing method works wonderfully with this recipe. I portion the cooled chicken and vegetables (without the coleslaw) into freezer-safe containers where they’ll keep for up to 3 months. Skip adding the buffalo sauce before freezing. I prefer to drizzle fresh sauce when reheating for the brightest flavor. The coleslaw doesn’t freeze well, so I make that fresh when I’m ready to serve.

For the best texture, I reheat portions in a 350°F (175°C) oven for about 15 minutes until heated through. This method restores some of that crispy exterior on the chicken. Through trial and error, I learned that microwaving works fine for quick lunches (2-3 minutes on high), though you’ll sacrifice some crispiness. I always make fresh coleslaw or keep it refrigerated separately to maintain that cool, crunchy contrast against the warm, spicy bowls.

Perfect Partners for Buffalo Chicken Bowls

These Sheet Pan Buffalo Chicken Sweet Potato Bowls are substantial enough to stand alone, but I’ve found several sides that round out the meal beautifully:

• Garlic butter cornbread muffins provide a slightly sweet, buttery contrast that helps tame the buffalo heat. They’re perfect for soaking up any extra sauce at the bottom of the bowl.
• Crispy green beans add a fresh, crunchy element that brings brightness to the plate without competing with the bold buffalo flavors.
• Simple cucumber salad with vinegar and dill offers a cool, refreshing palate cleanser between bites of spicy chicken.
• Garlic roasted broccoli brings another layer of roasted vegetable goodness while adding even more nutrition to an already wholesome meal.
• Fresh fruit salad with melon and berries is my family’s favorite accompaniment. The natural sweetness and juicy texture provide the perfect counterpoint to the rich, spicy main dish.
• Iced sweet tea or lemonade rounds out this American comfort meal perfectly, offering sweet refreshment that complements the buffalo spice.

For dessert, I often serve simple chocolate chip cookies or vanilla ice cream. After all those bold flavors, something sweet and familiar is exactly what everyone craves.

FAQs

Sheet Pan Buffalo Chicken Sweet Potato Bowls

Spicy buffalo chicken paired with tender sweet potatoes creates a satisfying balance of heat and sweetness in this one-pan wonder ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups cauliflower florets fresh or frozen, defrost if frozen
• 2 cups sweet potato diced into 1-inch cubes, washed but not peeled
• 1 medium red onion sliced
• 3 tablespoons olive oil divided
• 1.5 pounds chicken breast or thighs cut into bite-sized pieces
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt plus more for vegetables
• 1 teaspoon black pepper plus more for vegetables
• 1 cup panko breadcrumbs or gluten-free breadcrumbs
• 3 stalks green onions chopped
• 1 cup feta cheese crumbled, optional
• 1/2 cup buffalo sauce mild variety like Frank’s RedHot
• 2 tablespoons honey
• 1 bag coleslaw mix or homemade cabbage and carrot mix
• 1/2 cup Greek yogurt or dairy-free yogurt
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill chopped
• 2 tablespoons vinegar

Equipment

• oven
• baking sheet
• Large mixing bowl
• Medium mixing bowl
• Small bowl
• whisk

Method

 

1. Preheat your oven to 400°F (204°C).
2. In a large mixing bowl, combine cauliflower florets, sweet potatoes (diced into 1-inch cubes with skin on), and sliced red onions. Drizzle with 2 tablespoons of olive oil and season generously with salt and black pepper. Toss until well-coated and spread in a single layer on your baking sheet.
3. Roast the vegetables in the preheated oven for 10 minutes.
4. While vegetables roast, cut chicken into bite-sized pieces and combine with paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and remaining 1 tablespoon olive oil in a separate bowl. Mix until chicken is well-coated.
5. After 10 minutes, add the seasoned chicken on top of the partially roasted vegetables, spreading evenly. Return to oven and roast for 20 minutes or until chicken reaches an internal temperature of 165°F (74°C).
6. In a small bowl, whisk together buffalo sauce and honey.
7. When chicken and vegetables are done roasting, drizzle the buffalo-honey sauce over everything and toss gently to coat. For extra crispiness, broil for 2 minutes.
8. Prepare coleslaw by mixing Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl. Stir in coleslaw mix until well-coated.
9. Serve in bowls, topping each with coleslaw, chopped green onions, and crumbled feta cheese.

Notes

Store leftovers in airtight containers for 3-4 days in refrigerator (store coleslaw separately). Can be frozen for up to 3 months (freeze chicken and vegetables only, make fresh coleslaw when serving). For extra crunch, broil for last 2 minutes after adding buffalo sauce. Adjust buffalo sauce amount to taste – start with less if sensitive to spice.