These Buffalo Chicken Sweet Potato Bowls are high in protein from chicken and black beans, and high in fiber from sweet potatoes, broccoli, and black beans. Topped with a creamy buffalo sauce made with Greek yogurt. 42g protein and 15g fiber per bowl!
![Buffalo Chicken Sweet Potato Bowls [sheet pan meal]](http://delightfullyfueled.com/wp-content/uploads/2026/07/Buffalo-Chicken-Sweet-Potato-6-1024x768.jpg)
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Why You’ll Love Buffalo Chicken Sweet Potato Bowls
These Buffalo Chicken Sweet Potato Bowls are loaded with protein and fiber to keep you full and satisfied. Chicken breast chunks are lightly coated in buffalo sauce for protein. Sweet potatoes are roasted in paprika, garlic powder, and pepper for a high fiber carb. Broccoli adds more fiber and color for micronutrients. Black beans are an easy addition for more protein and fiber. Greek yogurt is mixed with buffalo sauce to make a creamy sauce.
Ingredients
POTATOES
- Sweet potatoes: the main carb source that provides fiber, potassium, and vitamin C.
- Olive oil: healthy fat full of polyphenols to coat sweet potatoes for roasting.
- Paprika, garlic powder, & pepper: seasoning for flavor.
BROCCOLI
- Broccoli florets: a high fiber vegetable and adds color for micronutrients.
- Olive oil: healthy fat full of polyphenols to coat broccoli for roasting.
- Garlic powder & pepper: adds flavor.
CHICKEN
- Chicken breast: the lean source of protein.
- Buffalo sauce: flavor to coat the chicken.
- Pepper: a little seasoning.
ASSEMBLE BOWLS
- Greek yogurt: high protein creamy base for a buffalo sauce.
- Buffalo sauce: flavor for the creamy buffalo sauce.
- Black beans: extra fiber and protein.
How to Make Buffalo Chicken Sweet Potato Bowls
POTATOES
Preheat oven to 425°F. Prepare large sheet pan with silicone mats or spray with oil.
In a large mixing bowl, add chopped potatoes, olive oil, paprika, garlic powder, and pepper. Stir to evenly coat potatoes.
Add potatoes to sheet pan in a single layer and roast for 15 minutes.
BROCCOLI
Add broccoli to the same mixing bowl used for the sweet potatoes. Add olive oil, garlic powder, and pepper. Stir to evenly coat.
Once sweet potatoes have cooked for 15 minutes, make room to add broccoli in a single layer and cook for 12 minutes.
CHICKEN
Add chicken to the same bowl used for the broccoli. Coat chicken in buffalo sauce and pepper.
Once broccoli and sweet potatoes have cooked for 12 minutes, make room to add chicken in a single layer and cook for 12 minutes, or until internal temperature reaches 165°F.
ASSEMBLE BOWLS
In a small bowl, make creamy buffalo sauce by mixing buffalo sauce and Greek yogurt.
Drain black beans. Evenly divide sweet potatoes, broccoli, chicken, and black beans into 4 servings. Divide creamy buffalo sauce into small containers to be able to reheat bowls separately. Enjoy!
![buffalo chicken sweet potato bowls [sheet pan meal]](http://delightfullyfueled.com/wp-content/uploads/2026/07/Buffalo-Chicken-Sweet-Potato-4-1024x768.jpg)
Tips
- Store in the refrigerator for about 4 days.
- Roast extra veggies like bell peppers and onions.
Try These Meal Prep Recipes Next:
- Buffalo Chicken Skillet with Rice & White Beans
- Peanut Chicken Noodle Bowls
- Sesame Ginger Chicken with Edamame and Carrots
- Shrimp Rice and Peas One Skillet Meal
- One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
- One Pan Chicken Caprese Orzo
![Buffalo Chicken Sweet Potato Bowls [sheet pan meal]](https://delightfullyfueled.com/wp-content/uploads/2026/07/Buffalo-Chicken-Sweet-Potato-6-500x500.jpg)
Buffalo Chicken Sweet Potato Bowls [sheet pan meal]
Ingredients
POTATOES
- 3-4 medium sweet potatoes (~650g total) cut into 3/4 inch cubes
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
BROCCOLI
- 24 ounces broccoli florets
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
CHICKEN
- 1 pound chicken breast, cut into ~1 inch cubes
- 2 tablespoons buffalo sauce
- 1/4 teaspoon ground black pepper
ASSEMBLE BOWLS
- 3/4 cup plain Greek yogurt
- 2 tablespoons buffalo sauce
- 1 (15 ounce) can black beans
Instructions
POTATOES
- Preheat oven to 425°F. Prepare large sheet pan with silicone mats or spray with oil.
- In a large mixing bowl, add chopped potatoes, olive oil, paprika, garlic powder, and pepper. Stir to evenly coat potatoes.
- Add potatoes to sheet pan in a single layer and roast for 15 minutes.
BROCCOLI
- Add broccoli to the same mixing bowl used for the sweet potatoes. Add olive oil, garlic powder, and pepper. Stir to evenly coat.
- Once sweet potatoes have cooked for 15 minutes, make room to add broccoli in a single layer and cook for 12 minutes.
CHICKEN
- Add chicken to the same bowl used for the broccoli. Coat chicken in buffalo sauce and pepper.
- Once broccoli and sweet potatoes have cooked for 12 minutes, make room to add chicken in a single layer and cook for 12 minutes, or until internal temperature reaches 165°F.
ASSEMBLE BOWLS
- In a small bowl, make creamy buffalo sauce by mixing buffalo sauce and Greek yogurt.
- Drain black beans. Evenly divide sweet potatoes, broccoli, chicken, and black beans into 4 servings. Divide creamy buffalo sauce into small containers to be able to reheat bowls separately. Enjoy!
Notes
- Store in the refrigerator for about 4 days.
- Roast extra veggies like bell peppers and onions.
