Description
This Whole 30–approved buffalo chicken bowl features baked sweet potato halves topped with spicy shredded chicken for a satisfying, flavorful meal. It balances natural sweetness, protein, and healthy fats in every bite.
Ingredients
Instructions
1. Preheat your oven to 400°F (200°C). Brush sweet potato halves with olive oil and sprinkle with sea salt, then bake cut-side down for 25–30 minutes until tender.
2. While the sweet potatoes bake, heat a skillet over medium heat, season chicken breasts with garlic powder, smoked paprika, salt, and pepper, then cook for 5–6 minutes per side until cooked through.
3. Shred the cooked chicken with a fork and toss it in buffalo sauce in a mixing bowl.
4. Assemble each bowl by placing a baked sweet potato half on a plate and topping it with shredded buffalo chicken.
5. Garnish with sliced avocado and fresh cilantro or green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Fat: 12
- Carbohydrates: 28
- Fiber: 5
- Protein: 30
Keywords: whole 30 recipes sweet potato, easy buffalo chicken bowl, low carb sweet potato recipes, baked sweet potato toppings, sweet potato keto recipes