These colorful bowls pair buffalo-seasoned chicken with roasted sweet potatoes, crunchy vegetables, avocado, and a tangy sauce.

Prep: 15 minutes | Cook: 30 minutes | Servings: 4

Ingredients

• 2 medium sweet potatoes, cubed
• 1 lb boneless skinless chicken breast
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 2 cups shredded romaine
• 1 cup shredded red cabbage
• 1 cup diced cucumber
• 1 avocado, sliced
• 3 tbsp dairy-free buffalo-style hot sauce
• 1 tbsp lemon juice
• 2 tbsp water or unsweetened almond milk

Instructions

1. Heat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, paprika, and garlic powder. Roast 25–30 minutes, flipping once.
2. Season chicken with salt and pepper. Cook in a skillet with remaining olive oil over medium heat until 165°F internally, about 5–7 minutes per side depending on thickness. Rest and slice.
3. Whisk buffalo sauce with lemon juice and water or almond milk until pourable.
4. Divide lettuce, cabbage, cucumber, sweet potatoes, and chicken among four bowls. Top with avocado and sauce.

A little heart-health note ♡

Lean chicken adds protein, while sweet potatoes and vegetables provide fiber. Olive oil and avocado offer unsaturated fats.

Storage: Refrigerate cooked components up to 3–4 days; store vegetables and dressing separately.