Buffalo Chicken Sweet Potato Bowl
This buffalo chicken sweet potato bowl combines crispy shredded buffalo chicken with naturally sweet roasted sweet potato cubes, fluffy farro, and a cool ranch drizzle for an irresistible hot and sweet contrast. It is a bold and satisfying meal prep bowl that brings serious game-day flavor to your everyday lunch routine.
A spicy and sweet buffalo chicken bowl with roasted sweet potato and farro topped with cool ranch dressing built for bold-flavored meal prep.
Nutrition per serving
Ingredients
Protein
Vegetables
Base
Sauce
Topping
Fat
Instructions
Roast the Sweet Potatoes
Preheat oven to 400 degrees Fahrenheit. Toss cubed sweet potatoes with olive oil, salt, pepper, and a pinch of garlic powder. Spread on a lined baking sheet and roast for 25 to 30 minutes, flipping halfway, until fork-tender and caramelized on the edges.
Cook the Farro
Combine farro with 4 cups of water or chicken broth in a medium saucepan and bring to a boil. Reduce heat to medium-low, cover partially, and cook for 25 to 30 minutes until farro is chewy and tender. Drain any excess water and season with salt and a drizzle of olive oil.
Make the Buffalo Chicken
Place chicken breasts in a saucepan, cover with water, and poach over medium heat for 15 to 18 minutes until fully cooked. Shred chicken using two forks while still warm. Transfer to a bowl and toss thoroughly with buffalo hot sauce until every strand is well coated with the spicy glaze.
Assemble the Bowls
Divide cooked farro evenly among 4 meal prep containers. Top each with a generous portion of buffalo shredded chicken and roasted sweet potato cubes. Drizzle lightly with ranch dressing or store it in separate small containers to add fresh before eating. Refrigerate for up to 4 days.
Substitutions
Common mistakes
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