Buffalo Chicken Bowls with Roasted Sweet Potatoes and Broccoli

When it comes to a bowl, I’m very particular about what I like. I need all different tastes and textures throughout, with various flavors and components that are unique but complement each other. These buffalo chicken bowls with roasted sweet potatoes and broccoli are, in my opinion, perfect bowls. The buffalo chicken is savory and slightly creamy, the sweet potatoes are crispy and salty, and the broccoli is cheesy (but still dairy-free) and hearty. Together, every bite is perfectly satisfying and you’ll want these bowls every single day! That’s why they’re perfect for meal prep.

Buffalo Chicken Bowls with Roasted Sweet Potatoes and Broccoli Ingredient Notes

Boneless chicken thighs: Juicy and flavorful, chicken thighs are ideal for baking and retain moisture better than chicken breast. They offer a rich protein base for the bowl and pair well with bold sauces like buffalo. Their tenderness makes them easy to slice or shred for meal prep.

Sweet potatoes: Naturally sweet and nutrient-dense, sweet potatoes provide fiber, vitamin A, and complex carbs. Roasting brings out their natural sugars and adds a crispy texture to balance the bowl. Their bright color and flavor complement the heat of the buffalo chicken.

Buffalo sauce: Spicy, tangy, and bold, buffalo sauce adds heat and zest to the chicken thighs. It’s typically made with hot sauce and butter or ghee, giving it a rich, creamy texture. The flavor ties the entire dish together and adds a satisfying kick.

Nutritional yeast: A dairy-free pantry staple, nutritional yeast offers a savory, cheesy flavor without the cheese. It’s rich in B vitamins and adds depth to roasted vegetables like broccoli. In this bowl, it gives the broccoli a “cheesy” bite that balances the spice from the chicken

Buffalo Chicken Bowls with Roasted Sweet Potatoes and Broccoli

Recipe by Jenn Lueke

4.2 from 129 votes

Servings

Adjust servings

+

–

4-5

servings

Prep time

20

minutes

Cooking time

40

minutes

When it comes to a bowl, I’m very particular about what I like. I need all different tastes and textures throughout, with various flavors and components that are unique but complement each other. These buffalo chicken bowls with roasted sweet potatoes and broccoli are, in my opinion, perfect bowls. The buffalo chicken is savory and slightly creamy, the sweet potatoes are crispy and salty, and the broccoli is cheesy (but still dairy-free) and hearty. Together, every bite is perfectly satisfying and you’ll want these bowls every single day! That’s why they’re perfect for meal prep.

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Ingredients

• BUFFALO CHICKEN THIGHS

• 2 pounds boneless chicken thighs

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepepr

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• avocado or olive oil spray for coating

• 2 tablespoons ghee (can sub butter)

• 3/4 cup buffalo sauce

• ROASTED SWEET POTATOES

• 3 cups sweet potatoes, peeled and cut into 1/2” cubes (about 2 medium sweet potatoes)

• 2 tablespoons avocado or olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• “CHEESY” ROASTED BROCCOLI

• 1 pound broccoli florets

• 2 tablespoons olive or avocado oil

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons garlic powder

• 2 tablespoons nutritional yeast

• FOR SERVING

• 1 pound cauliflower rice, cooked

• 3 green onions, sliced

• dairy-free ranch and extra buffalo sauce for drizzling

Directions

• Preheat oven to 400F and grab a large sheet pan with a metal rack. If you don’t have a metal rack for the pan, you can line it with parchment paper (the rack works best for getting a crispy chicken thigh).
• Cover all of the chicken thighs in the salt, ground black pepper, garlic, and paprika all over. Space them evenly apart on the rack and spray with a bit of avocado oil. Place in the oven to bake for 35-40 minutes, until fully cooked at an internal temperature of 165F.
• While the chicken bakes, combine the ghee and buffalo sauce in a small sauce pan over low heat to melt down, then set aside.
• Toss the cubed sweet potatoes in the oil, salt, ground black pepper, garlic, and paprika. Transfer to a large sheet pan and add on another rack in the oven. Bake for 25-35 minutes, until crispy.
• For the final component, combine the broccoli, oil, salt, ground black pepper, garlic and nutritional yeast in a mixing bowl. Transfer to another sheet pan (or if the pan you use for the sweet potatoes is big enough, push them to the side and add the broccoli) and bake for 15-20 minutes.
• Cut the cooked chicken thighs into small cubes and cover with the ghee and buffalo sauce mixture. Toss to coat.
• Once all of the components are done, assemble the bowls with even servings of buffalo chicken, sweet potatoes, broccoli, and cauliflower rice. Top with the green onions and drizzle with dairy-free ranch and buffalo sauce, if desired. Alternatively, store the components separately as ingredient prep and assemble at meal time.

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