Description
These buffalo chicken sweet potato bowls are made with roasted sweet potatoes, chicken breasts, broccoli, avocado, green onions, and a creamy Greek yogurt buffalo ranch dressing. They work well for dinner or meal prep when the avocado and dressing are added after reheating.
Ingredients
For the Sheet Pan
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 boneless skinless chicken breasts
- 2 cups broccoli florets
For the Buffalo Ranch Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons buffalo sauce
- 1 tablespoon ranch seasoning
For Serving
- 1 avocado, sliced
- 2 green onions, sliced
- Extra buffalo sauce, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Add the diced sweet potatoes to the sheet pan. Toss with 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper.
- Spread the sweet potatoes onto one side of the sheet pan. Roast for 15 minutes.
- While the sweet potatoes roast, coat the chicken breasts with the remaining 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt.
- Remove the sheet pan from the oven. Add the chicken breasts and broccoli florets to the pan.
- Return the pan to the oven and roast for about 20 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes, then slice.
- In a small bowl, whisk together the Greek yogurt, buffalo sauce, and ranch seasoning until smooth.
- Divide the roasted sweet potatoes, broccoli, and sliced chicken among bowls or meal prep containers.
- Top with avocado and green onions.
- Drizzle with buffalo ranch dressing and add extra buffalo sauce if desired.
Notes
- Roast the sweet potatoes first so they have enough time to soften before the chicken and broccoli are added.
- Let the chicken rest before slicing.
- Add the buffalo ranch dressing after reheating if making these bowls for meal prep.
- Keep the avocado separate and add it just before serving for the best texture.
- Extra buffalo sauce is optional.
Storage and Reheating
- Store the roasted chicken, broccoli, and sweet potatoes in airtight containers in the refrigerator for up to 4 days.
- Keep the avocado separate until serving.
- Reheat the chicken, broccoli, and sweet potatoes before adding the dressing and avocado.
- Freezing instructions are not provided.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner / Meal Prep
- Method: Sheet Pan
- Cuisine: American-Inspired