Sheet Pan Buffalo Chicken and Sweet Potato Bowls

If Sheet Pan Buffalo Chicken and Sweet Potato Bowls sounds like the kind of dinner that could save your Wednesday (or… let’s be honest… any day), you’re in exactly the right place. Because some nights you want real food—not a sad desk salad, not cereal again, and definitely not a million-dishes situation.

These bowls are spicy-saucy, a little sweet, and surprisingly cozy. You get crispy-edged sweet potatoes, roasted cauliflower, juicy chicken with a crunchy coating, and that creamy dill coleslaw on top that makes everything taste like you actually had a plan. The best part? It’s mostly hands-off while the oven does the heavy lifting—my favorite kind of teamwork.

Why You’ll Love These Sheet Pan Buffalo Chicken and Sweet Potato Bowls

• One pan = fewer dishes. Your sink will not be personally victimized tonight.
• Big flavor, simple steps. Buffalo + honey is the “sweet heat” combo that never lets you down.
• Meal-prep friendly. These hold up really well for lunches (and yes, coworkers will be jealous).
• Customizable for picky eaters. You can keep the sauce mild, serve slaw on the side, or let everyone build their own bowl.

I’m Aneta, and if you’ve ever stared into your fridge like it owes you answers, I get it. This recipe is exactly the kind of “I need dinner now” magic I love sharing at Chicken Magic Recipes.

Ingredients You’ll Need

For the vegetables

• Cauliflower florets (fresh or frozen—if frozen, defrost first)
• Sweet potato (washed well, no need to peel)
• Red onion
• Olive oil (divided)
• Salt + black pepper

For the chicken

• Chicken breast or thighs
  Breast = leaner, thighs = extra juicy. Either works beautifully.
• Paprika
• Onion powder
• Garlic powder
• Salt + black pepper
• Panko breadcrumbs (use gluten-free if needed)
• Olive oil

For the sauce + garnish

• Mild buffalo sauce (like Frank’s mild)
• Honey
• Green onions
• Feta cheese (optional, but so good)

For the coleslaw

• Coleslaw mix
• Greek yogurt
• Mayonnaise
• Fresh dill
• Vinegar

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

Step-by-Step: How to Make It (No Chef Hat Required)

Step 1: Preheat the oven

Set your oven to 400°F (204°C). This temp is the sweet spot for roasting veggies until they’re tender with those little golden edges that taste like “I meant to do that.”

Step 2: Prep and start roasting the veggies

In a large bowl, toss together:

• cauliflower florets
• diced sweet potatoes
• sliced red onion

Drizzle with about 2 tablespoons olive oil, season with salt and black pepper, and toss until everything looks glossy and evenly coated.

Spread veggies out on a sheet pan in a nice even layer (crowding = steaming, and we want roasting). Roast for 10 minutes.

Step 3: Season the chicken

While the veggies get a head start, season your chicken in a separate bowl with:

• paprika
• garlic powder
• onion powder
• panko breadcrumbs
• salt and black pepper

Drizzle with 1 tablespoon olive oil and toss until the chicken is coated.

This is where the crunch happens. That panko coating gets toasty in the oven and gives the chicken a crispy vibe without frying anything. (Bless.)

Step 4: Combine and roast again

After the veggies have roasted for 10 minutes, pull the sheet pan out and add the chicken right on top, spreading it out so the pieces aren’t piled.

Roast everything together for 20 minutes, or until the chicken hits 165°F (74°C) internally and the sweet potatoes are fork-tender and lightly caramelized.

Step 5: Add the buffalo-honey sauce

In a small bowl, whisk together:

• mild buffalo sauce
• honey

When the pan comes out, drizzle the sauce over the chicken and veggies and gently toss to coat. Pop it back in the oven for 5 minutes so the sauce bakes in and gets a little sticky in the best way.

Step 6: Make the creamy dill coleslaw

While the sheet pan finishes, stir together:

• Greek yogurt
• mayonnaise
• fresh dill
• vinegar

Add your coleslaw mix and toss until creamy and coated.

This slaw is the cool, refreshing best friend to the warm buffalo chicken. Like, “I keep you grounded” energy.

Step 7: Build your bowls

Spoon the buffalo chicken and roasted veggies into bowls and top with:

• creamy coleslaw
• chopped green onions
• feta cheese (optional but recommended if you love tangy-salty goodness)

Dinner is served. And yes, you can absolutely eat it curled up on the couch. I support that decision.

My Best Tips (Because I’ve Learned the Hard Way)

• Cut sweet potatoes evenly. Small-ish cubes cook faster and roast more evenly. If some are huge and some are tiny, you’ll get a mix of crunchy and mushy—like a confusing text message.
• Don’t overcrowd the pan. Give everything space so it roasts instead of steaming. If your sheet pan is small, use two pans or roast in batches.
• Want extra crisp? Broil for 1–2 minutes at the end (watch closely—broilers go from “perfect” to “oops” in a blink).
• Sauce control matters. If you like things less spicy, start with less buffalo sauce and add more after baking. You’re the boss of your bowl.
• Slaw shortcut: Pre-packaged coleslaw mix is a gift to busy people. No shame. Only gratitude.

A Little Story From My Kitchen

The first time I made a version of these bowls, it was one of those nights where I had chicken… and optimism… and not much else. I needed a dinner that felt fun but didn’t require me to wash every dish I own.

I threw sweet potatoes on a pan because they’re always in my kitchen, added cauliflower to feel like a responsible adult, and went full buffalo because I wanted flavor that woke up my taste buds. When I topped it with a quick creamy slaw, it tasted like something I’d pay for at a “healthy-ish” restaurant… except I was wearing sweatpants and my kitchen timer was doing all the work.

That’s the kind of cooking magic I love most.

FAQs About Sheet Pan Buffalo Chicken and Sweet Potato Bowls

Bring the Magic to Your Dinner Table

If you’re craving something bold, cozy, and weeknight-friendly, Sheet Pan Buffalo Chicken and Sweet Potato Bowls are the move. You get that sweet-and-spicy combo, a creamy crunch on top, and a dinner that feels exciting without turning your kitchen into a disaster zone.

Make it once, and I wouldn’t be surprised if it becomes one of those “Put it on the rotation” meals. Because when life is busy, having a reliable dinner like Sheet Pan Buffalo Chicken and Sweet Potato Bowls feels like a small victory—and honestly, we take those.

Keep the Buffalo Bowl Vibes Going

If these Sheet Pan Buffalo Chicken and Sweet Potato Bowls just made your dinner life easier (and tastier), don’t stop here—your next cozy, craveable meal is waiting. Here are a few reader-favorites that keep the same bold flavor + comforting “I’ve got this” energy:

• Buffalo Chicken Lettuce Wraps for a lighter, crunchy twist — All the zippy buffalo flavor you love, but wrapped up fresh and crisp (hello, easy lunch goals).
• Buffalo Chicken Bombs that disappear fast — Cheesy, spicy, and dangerously snackable… you might want to make a double batch “for the family.” 😉
• Blackened Chicken and Sweet Potato Bowls for another bowl night win — Same cozy bowl vibes, with a smoky, savory kick that feels like takeout (minus the price tag).
• Honey Feta Sweet Potato Rounds for a sweet-and-salty side — Perfect when you want something warm, a little fancy-looking, and ridiculously easy.

If you try this recipe (or any of these!), I’d love to hear how it went. Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks find their next favorite dinner!

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