Description
This Macro-Friendly Buffalo Chicken Bowl is a wholesome, flavorful dish that combines spicy buffalo chicken tenders, roasted sweet potatoes, tri-color quinoa, creamy homemade ranch, and tangy pickled red onions. Designed to be balanced and nutrient-dense, it’s perfect for a satisfying lunch or dinner. With layers of textures and bold flavors, this recipe offers a nutritious and delicious meal packed with protein, fiber, and healthy fats.
Ingredients
Pickled Onions
- 1 red onion, peeled and thinly sliced
- ½ cup apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Roasted Sweet Potatoes
- 2 medium sweet potatoes, cut into ½-inch pieces
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Buffalo Chicken
- ½ cup butter
- ½ cup hot pepper sauce (like Frank’s RedHot)
- 2 pounds chicken tenders
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Ranch Dressing
- ¾ cup Greek yogurt
- ¼ cup mayonnaise
- ¼ cup lemon juice
- 1 tablespoon dried dill
- 2 cloves garlic, grated
- ½ teaspoon salt
Bowl Components & Garnishes
- 3 cups cooked tri-color quinoa
- 2 cups julienne carrots
- 1 avocado, sliced
- Extra buffalo sauce, for serving
- Ranch dressing, for serving
- ¼ cup chives, cut on a diagonal, for serving
- ½ teaspoon salt, for serving
- ¼ teaspoon pepper, for serving
Instructions
- Pickle the Onions: Add the thinly sliced red onion, apple cider vinegar, salt, and pepper to a jar. Affix the lid securely and shake well to combine. Refrigerate for at least 30 minutes or up to overnight to allow the flavors to meld and the onions to soften.
- Roast the Sweet Potatoes: Preheat your oven to 375°F (190°C). Toss the sweet potato pieces with olive oil, salt, and black pepper in a bowl until evenly coated. Spread them out on a baking sheet and roast for 40 minutes, or until they begin to brown and are tender when pierced with a fork.
- Prepare the Buffalo Chicken: While the potatoes roast, combine the hot pepper sauce and butter in a small saucepan over low heat until melted and smooth, creating the buffalo sauce. Season the chicken tenders with salt and pepper, then toss them in the buffalo sauce until fully coated. When the sweet potatoes have 25 minutes of cooking remaining, place the chicken tenders on a lined baking sheet and bake alongside for those 25 minutes until cooked through. Once done, roughly shred the chicken using two forks.
- Make the Ranch Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, dried dill, grated garlic, and salt until smooth and well combined. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked quinoa evenly among 4 bowls. Top each with roasted sweet potatoes, shredded buffalo chicken, julienne carrots, avocado slices, pickled onions, and chives. Garnish with extra buffalo sauce, ranch dressing, salt, and black pepper according to your preference to enhance flavor and presentation.
Notes
- For a spicier kick, add more hot pepper sauce to the buffalo sauce or drizzle extra on the bowls.
- Cook quinoa according to package instructions before starting the recipe to save time.
- Use fresh garlic for the ranch dressing rather than garlic powder for a more robust flavor.
- Store leftover components separately to maintain freshness—especially the dressing and pickled onions.
- Substitute chicken tenders with chicken breasts if preferred, adjusting cooking time accordingly.
- Avocado browns quickly; add it just before serving for the best appearance and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
