Roasted Potatoes Bowl Recipe

Introduction

Buffalo Bites Bowl is a flavorful and satisfying meal featuring crispy roasted potatoes and Brussels sprouts paired with spicy buffalo chicken. Topped with a drizzle of ranch and fresh parsley, it’s perfect for an easy weeknight dinner that packs a punch.

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 evenly on the 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 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 5-7 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 2 more 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 buffalo chicken, drizzle with ranch dressing if using, and garnish with fresh parsley. Serve immediately.

Tips & Variations

• Use sweet potatoes instead of russet potatoes for a sweeter flavor and extra nutrients.
• Add shredded cheese or blue cheese crumbles for a richer taste.
• For a vegetarian version, swap chicken with crispy roasted cauliflower tossed in buffalo sauce.
• Adjust the amount of buffalo sauce to control the heat intensity.

Storage

Store leftover buffalo bites bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes and Brussels sprouts in the oven or air fryer to maintain crispiness. Warm the buffalo chicken gently in a skillet or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, you can use frozen Brussels sprouts. Just make sure to thaw and pat them dry before roasting to avoid excess moisture and help them crisp up well.

Is there a dairy-free alternative to ranch dressing?

Absolutely. You can use dairy-free ranch dressings available at most stores or make your own using dairy-free yogurt, herbs, and spices for a creamy topping.

Roasted Potatoes Bowl Recipe

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★★★★★

4.9 from 124 reviews

A flavorful Buffalo Bites Bowl featuring crispy roasted potatoes and Brussels sprouts paired with spicy buffalo chicken, topped with optional ranch dressing and fresh parsley for a perfect balance of heat and creaminess.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• 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 and Sauces

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

Garnish

• Fresh parsley, chopped

Instructions

1. Preheat and prepare baking sheet: 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 and roast potatoes: Toss the cubed potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet and roast for 20 minutes to start crisping.
3. Add Brussels sprouts to roast: After 20 minutes, add the shaved Brussels sprouts to the baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and lightly toss everything together. Continue roasting for another 15 minutes until the vegetables are golden brown and crispy.
4. Cook buffalo chicken: While the vegetables roast, heat a skillet over medium heat and add the bite-sized chicken pieces, seasoning with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
5. Coat chicken in buffalo sauce: Reduce heat slightly, add the buffalo sauce to the skillet, and toss the chicken to coat evenly. Cook for an additional 2 minutes so the sauce thickens and clings to the chicken pieces.
6. Assemble the bowl: Divide the roasted crispy potatoes and Brussels sprouts into serving bowls, top with the buffalo chicken pieces, drizzle with ranch dressing if desired, and garnish with fresh chopped parsley. Serve immediately for best flavor and texture.

Notes

• You can adjust the level of heat by using more or less buffalo sauce.
• For a dairy-free option, omit the ranch dressing or substitute with a dairy-free alternative.
• Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
• Shaving Brussels sprouts thinly helps them roast evenly and crisp up nicely.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: buffalo chicken bowl, roasted potatoes, Brussels sprouts recipes, spicy chicken bowl, easy dinner bowl, buffalo sauce recipe