Buffalo Chicken Bowls

A little bit of everything comes together to make these delicious Buffalo Chicken Bowls. Gluten free, grain free and paleo if you leave the quinoa out, full of vegetables and many complimenting flavors… these bowls just rock.

Don’t be intimidated by the ingredient list and steps. Buffalo Chicken Bowls are a little more complex than many of my recipes but they still come together in about 50 minutes because multiple things cook at once and you chop the raw veggies while the cooked items bake! You can do this! And it will be so worth it. Your tastebuds will be singing.

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Why Make Buffalo Chicken Bowls

• Loaded with vegetables= SO MANY NUTRIENTS! These bowls basically cover them all from sweet potatoes, cauliflower, carrots, cucumbers, and pickled onions.
• Organic grains- quinoa has complete protein- that means it contains all 9 of the essential amino acids. It is truly one of the best grains to eat. It also packs fiber, manganese, copper, magnesium, phosphorus, folate, and iron. So many nutrients! Organic sprouted is best!
• Flavor Packed Protein and good fat- the chicken tenders bring lean protein and the butter they are cooked in bring healthy fats!
• Pickled food- pickled onions bring MUCH needed prebiotics to your diet. The vinegar based pickling preserves the prebiotic fiber inulin naturally found in onions. Prebiotics are food for the good bacteria in your gut! So you are helping your gut be healthy by eating this meal!
• Fiber, Fiber, Fiber- again, the loads of vegetables and quinoa bring tons of fiber to this meal. Most people do not get enough fiber each day. Your gut health and heart health will appreciate this meal!

What You Need To Make Buffalo Chicken Bowls

• 2 Large Baking Sheets
• Unbleached Parchment Paper
• 8×8 Glass Baking Dish
• Small Stainless Pot with Lid
• Sweet Potatoes
• Extra Virgin Olive Oil
• Cauliflower
• Salt, Pepper, Garlic Powder
• Boneless, Skinless Chicken Tenders
• Grass Fed Butter
• Franks Red Hot Pepper Sauce
• Sprouted Organic Quinoa
• Carrot
• Cucumber
• Pickled Onions
• 1 batch Homemade Ranch Dressing

How To Make Buffalo Chicken Bowls

1. Read through the entire recipe so you understand how it flows. Gather all your ingredients and supplies in one prep spot.
2. Heat oven to 425 degrees. Line 2 large baking sheets with parchment paper. 
3. Place cubed sweet potatoes onto a lined baking sheet. Toss with olive oil and spread potatoes into a single layer. Sprinkle with salt. Bake for 40 minutes, flipping potatoes halfway through. 
4. Place cauliflower florets onto a lined baking sheet. Toss with olive oil and spread into a single layer. Sprinkle with salt and garlic powder. Bake for 20 minutes and remove from oven. 
5. Place melted butter, hot sauce, salt and pepper in an 8×8 glass baking dish. Add chicken, dipping both sides before placing the chicken in the dish in a single layer. Bake for 15 -18 minutes. Shred chicken and leave it in the sauce. 
6. While everything cooks… prepare your bowl items. Cook quinoa according to package directions (usually takes 15-20 minutes), slice carrots, cucumbers, and pickled onions. Make ranch dressing.
7. Assemble the bowls: Add sweet potatoes, cauliflower and quinoa to bowls. Top with shredded chicken. Top with carrots, cucumber and pickled onions. Drizzle with Ranch Dressing and Serve!
   
   
   I love how versatile these bowls are! The bowls are gluten free but if you prefer to keep them grain free/paleo then just omit the quinoa! Want more creamy factor in the bowls… or more healthy fats? Add sliced avocado. Need some fresh herbs? Top with fresh chopped chives. 

Did you make Buffalo Chicken Bowls and love them? Please rate them below and leave a comment!

Want more BOWL MEALS? Try my Turkey Burrito Bowls, Easy BBQ Chicken Bowls, Summer Mexican Chicken And Veggie Bowls With Cilantro Lime Rice. For breakfast you can eat my delicious Breakfast Sausage, Egg And Tot Bowls With Avocado And Salsa.