Roasted Potatoes Bowl Recipe

Introduction

The Buffalo Bites Bowl is a flavorful and satisfying meal perfect for a quick weeknight dinner. Crispy roasted potatoes and Brussels sprouts pair beautifully with spicy buffalo chicken, topped with a drizzle of creamy ranch. This bowl combines bold flavors and textures in every bite.

Ingredients

• 2 medium russet potatoes, cubed
• 2 cups Brussels sprouts, shaved
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/4 cup buffalo sauce
• 1/4 cup olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup ranch dressing (for drizzling, optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper. Spread them out evenly on the prepared baking sheet.
3. Step 3: Roast the potatoes for 20 minutes. Then, add the shaved Brussels sprouts to the baking sheet, drizzle with 1 tablespoon olive oil, and toss lightly with the potatoes. Roast for another 15 minutes, or until golden and crispy.
4. Step 4: While the veggies are roasting, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until fully cooked.
5. Step 5: Add the buffalo sauce to the skillet and toss to coat the chicken evenly. Cook for an additional 2 minutes to let the sauce thicken slightly.
6. Step 6: Assemble the bowls by dividing the crispy potatoes and Brussels sprouts between bowls. Top with the buffalo chicken, drizzle with ranch dressing if desired, and garnish with fresh parsley. Serve immediately.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the buffalo sauce before tossing with the chicken.
• Swap out Brussels sprouts for broccoli or cauliflower if preferred.
• Use grilled chicken instead of pan-fried for a smoky flavor.
• Try blue cheese dressing instead of ranch for a tangier topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the potatoes crispy. If needed, add a little extra buffalo sauce or ranch dressing when serving to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free buffalo sauce and ranch dressing.

Can I prepare the vegetables and chicken ahead of time?

You can prep the potatoes, Brussels sprouts, and chicken in advance and refrigerate separately. Roast the vegetables and cook the chicken fresh for best texture and flavor when ready to serve.

Roasted Potatoes Bowl Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

A flavorful and hearty Buffalo Bites Bowl featuring crispy roasted potatoes and Brussels sprouts, topped with spicy buffalo chicken and a drizzle of ranch dressing. Perfect for a quick and satisfying meal with bold flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium russet potatoes, cubed
• 2 cups Brussels sprouts, shaved

Chicken

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Seasonings & Sauces

• 1/4 cup buffalo sauce
• 1/4 cup olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup ranch dressing (for drizzling, optional)

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat and prepare vegetables: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Season potatoes: Toss the cubed potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper until they are evenly coated. Spread them out evenly on the prepared baking sheet.
3. Roast potatoes and Brussels sprouts: Roast the potatoes for 20 minutes. Then, add the shaved Brussels sprouts to the baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and gently toss them with the potatoes. Continue roasting for another 15 minutes until the vegetables are golden and crispy.
4. Cook chicken: While the vegetables roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through.
5. Coat chicken with buffalo sauce: Pour the buffalo sauce into the skillet with the cooked chicken and toss to coat evenly. Cook for an additional 2 minutes to allow the sauce to thicken slightly and cling to the chicken bites.
6. Assemble the bowl: Divide the roasted potatoes and Brussels sprouts evenly into serving bowls. Top with the buffalo chicken pieces. Optionally, drizzle with ranch dressing and garnish with fresh chopped parsley for color and added flavor.
7. Serve immediately: Enjoy your Buffalo Bites Bowl fresh for the best texture and taste.

Notes

• For extra crispiness, spread the vegetables in a single layer on the baking sheet.
• You can substitute buffalo sauce with your favorite hot sauce or barbecue sauce for a different flavor.
• Ranch dressing is optional but adds a cool contrast to the spicy buffalo chicken.
• Use sweet potatoes instead of russet potatoes for a sweeter taste and added nutrients.
• Adjust the amount of buffalo sauce to your preferred spice level.

Keywords: Buffalo chicken bowl, roasted potatoes, Brussels sprouts, healthy buffalo bites, easy dinner recipe, spicy buffalo chicken