Sheet Pan Buffalo Chicken and Sweet Potato Bowls: Easy, Flavor-Packed Dinner

If you love bold flavors and one-pan convenience, these Sheet Pan Buffalo Chicken and Sweet Potato Bowls are perfect for you. Combining tender chicken with sweet roasted vegetables, tangy buffalo sauce, creamy feta, and a crisp, refreshing coleslaw, this dish is a balanced mix of heat, sweetness, and texture. It’s perfect for busy weeknights, meal prep, or even a casual dinner with friends.

The beauty of this recipe is its simplicity without compromising on flavor. Everything is roasted on a single sheet pan, which means minimal cleanup and maximum taste. Sweet potatoes and cauliflower add natural sweetness and nutrients, while the buffalo chicken brings a spicy kick. Topped with creamy feta, honey drizzle, and a fresh dill-infused coleslaw, each bowl is a satisfying combination of flavors and textures.

This recipe is also highly versatile. You can choose lean chicken breasts or richer thighs, swap dairy ingredients for plant-based alternatives, and adjust spice levels to suit your taste. It’s colorful, nutritious, and a guaranteed crowd-pleaser. In this guide, you’ll find a detailed walkthrough of the ingredients, preparation method, tips for best results, and answers to frequently asked questions.

Ingredients

For the Vegetables

4 cups cauliflower florets, fresh or defrosted if frozen
2 cups sweet potato, washed thoroughly but unpeeled
1 medium red onion, sliced
3 tablespoons olive oil, divided

For the Chicken

1.5 pounds chicken breast or thighs (breast for leaner, thighs for juicier)
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup panko breadcrumbs (or gluten-free alternative)

For the Garnish and Sauce

3 stalks green onions, chopped
1 cup feta cheese (optional, omit for dairy-free versions)
½ cup buffalo sauce, mild (Frank’s recommended)
2 tablespoons honey, adjust for spice preference

For the Coleslaw

1 bag coleslaw mix or homemade cabbage and carrot
½ cup Greek yogurt (or dairy-free substitute)
¼ cup mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons vinegar (apple cider or white vinegar)

Preparation Method

Step 1: Preparing the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, combine cauliflower florets, diced sweet potatoes, and sliced red onion. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss until evenly coated. Spread the vegetables on a large sheet pan in a single layer, ensuring they have space to roast evenly.

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and the cauliflower has golden edges.

Step 2: Preparing the Chicken

While the vegetables are roasting, prepare the chicken. In a small bowl, mix paprika, onion powder, garlic powder, salt, and black pepper. Pat the chicken dry and season on all sides with the spice mixture. Brush or lightly spray with the remaining tablespoon of olive oil. Coat the chicken with panko breadcrumbs, pressing gently to adhere.

Place the breaded chicken on a separate sheet pan or on the same pan if there is room. Roast in the oven at 425°F (220°C) for 18-22 minutes for breasts, or 22-25 minutes for thighs, until cooked through (internal temperature of 165°F / 74°C for breasts). For extra crispiness, you can broil for 1-2 minutes at the end.

Step 3: Making the Coleslaw

In a medium bowl, combine Greek yogurt, mayonnaise, chopped dill, and vinegar. Stir until smooth. Add the coleslaw mix and toss to coat evenly. Chill in the refrigerator until ready to serve.

Step 4: Preparing the Buffalo Honey Sauce

In a small bowl, mix buffalo sauce with honey. Adjust the honey depending on your preferred spice level. Drizzle this sauce over the roasted chicken just before serving, or toss the chicken in the sauce for fully coated flavor.

Step 5: Assembling the Bowls

Divide the roasted vegetables evenly into serving bowls. Slice the chicken and place on top. Drizzle with buffalo honey sauce, sprinkle with crumbled feta, and garnish with chopped green onions. Serve with a portion of creamy coleslaw on the side.

Tips for Best Results

• Uniform Vegetable Sizes: Cut sweet potatoes and cauliflower into similar-sized pieces for even roasting.
• Crispy Chicken: Press the breadcrumbs gently and avoid overcrowding the pan. Broiling for a minute can give extra crunch.
• Spice Adjustment: Mild buffalo sauce works well for most, but you can increase the heat if desired.
• Make Ahead: Coleslaw can be prepared a day in advance to let flavors meld. Chicken and vegetables can also be roasted ahead and reheated.
• Dairy-Free Option: Omit feta and substitute Greek yogurt with plant-based yogurt for vegan-friendly bowls.

Variations and Customizations

• Vegetable Swap: Add bell peppers, zucchini, or carrots for extra color and nutrients.
• Grain Base: Serve over quinoa, brown rice, or cauliflower rice for a more filling meal.
• Protein Alternatives: Use tofu or tempeh coated in buffalo sauce for a vegetarian version.
• Extra Crunch: Add roasted chickpeas or toasted nuts on top for texture.
• Cheese Variation: Substitute feta with blue cheese or omit for a milder taste.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, just make sure to defrost and pat them dry to avoid excess moisture that can steam the vegetables instead of roasting them.

Can I make this recipe spicier?
Absolutely. Use a hotter buffalo sauce or add a pinch of cayenne to the seasoning for the chicken.

Can I prep this ahead of time?
Yes. Vegetables and chicken can be roasted in advance and reheated. Coleslaw can be made a day ahead for enhanced flavor.

How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat vegetables and chicken in the oven to maintain crispiness.

Can I swap chicken breasts for thighs?
Yes, thighs remain juicier and can tolerate slightly longer cooking without drying out. Adjust cooking time accordingly.

Can I make this gluten-free?
Use gluten-free panko breadcrumbs and ensure buffalo sauce and other ingredients are gluten-free.

What can I serve with this dish?
It’s a complete meal on its own but pairs well with a simple green salad, roasted grains, or even a light soup.

Print

Sheet Pan Buffalo Chicken and Sweet Potato Bowls are a flavorful, balanced, and visually appealing dish that brings together the best of roasted vegetables, tender protein, and bold buffalo flavor. With minimal prep and easy assembly, this recipe is perfect for weeknight dinners, meal prep, or casual gatherings, delivering nutrition, taste, and satisfaction in every bite.