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Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe
Ash Tyrrell

Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

I have to tell you, the first time I made this Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe, I wasn’t expecting it to become a weekly staple in my kitchen. But after just one bite, I was hooked. The spicy buffalo chicken paired with roasted sweet potatoes and fresh toppings is simply irresistible.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed (about 4 cups) – Sweet potatoes add natural sweetness that balances the spicy buffalo sauce; cut them evenly so they roast at the same rate.
  • 1 tablespoon olive oil – Helps the sweet potatoes caramelize and prevents sticking; use good-quality olive oil for better flavor.
  • 1 teaspoon garlic powder – Adds subtle savory depth without overpowering the buffalo flavor.
  • ½ teaspoon smoked paprika – Gives a light smoky touch that pairs beautifully with roasted vegetables and spicy chicken.
  • ½ teaspoon salt – Enhances the natural sweetness of the potatoes and boosts overall flavor.
  • ¼ teaspoon black pepper – Adds gentle heat and balances the seasoning.
  • 2 large boneless skinless chicken breasts – Lean protein that becomes juicy and tender when baked properly; avoid overcooking to keep it moist.
  • ½ cup buffalo sauce – The star flavor of the dish; choose a high-quality sauce with balanced heat and clean ingredients.
  • 1 tablespoon melted butter optional but recommended – Mixing this with buffalo sauce creates a richer, smoother, restaurant-style flavor.
  • 1 cup shredded red cabbage – Adds crunch and freshness to balance the roasted components; freshly shredded stays crisp longer.
  • 1 avocado sliced – Provides creamy texture that cools down the spice from the buffalo chicken.
  • ½ cup shredded carrots – Brings natural sweetness bright color, and extra crunch to the bowl.
  • 2 green onions sliced – Adds a mild onion flavor and fresh finishing touch.
  • ¼ cup crumbled feta or blue cheese optional – Gives a tangy, salty contrast that complements buffalo sauce perfectly.
  • ½ cup ranch or Greek yogurt dressing – A creamy drizzle that ties everything together and balances the heat.

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a mixing bowl, toss the cubed sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure every piece is well coated.
  3. Spread them out evenly on one side of the sheet pan. Avoid overcrowding so they roast instead of steam.
  4. Pat the chicken breasts dry with paper towels to help them brown nicely. Place them on the other side of the sheet pan.
  5. Season lightly with salt and pepper. This ensures the chicken itself has flavor beyond the buffalo sauce.
  6. Bake for about 20–25 minutes, flipping the sweet potatoes halfway through for even roasting.
  7. While the chicken cooks, mix buffalo sauce with melted butter in a small bowl. This step enhances richness and smoothness.
  8. Once the chicken is fully cooked (internal temperature of 165°F), remove it from the oven. Brush generously with the buffalo sauce mixture.
  9. Return to the oven for 3–5 minutes to let the sauce set and slightly caramelize.
  10. Let the chicken rest for a few minutes before slicing. Resting keeps it juicy and tender.
  11. Divide roasted sweet potatoes among four bowls. Add sliced buffalo chicken on top.
  12. Layer with shredded cabbage, carrots, avocado slices, green onions, and cheese if using.
  13. Finish each bowl with a drizzle of ranch or Greek yogurt dressing. Adjust the amount depending on how creamy you like it.
  14. Add an extra splash of buffalo sauce if you prefer more heat.
  15. Serve immediately while warm and fresh for the best flavor and texture.

Notes

  • I always cut the sweet potatoes into uniform cubes so they cook evenly and get perfectly caramelized edges.
  • I like to broil the chicken for the last 2 minutes for slightly crispy edges and deeper flavor.
  • When I want extra crunch, I add a handful of toasted pumpkin seeds or crispy chickpeas.
  • I sometimes marinate the chicken in a little buffalo sauce for 30 minutes before baking for deeper flavor.
  • I prefer using freshly shredded cabbage instead of pre-packaged slaw because it stays crisp longer.