Buffalo Chicken Cauliflower Bowls

Ingredients

Chicken & Veg

• 2 large sweet potatoes (about 1.5 lb) peeled
• 1 head cauliflower
• 1 tbsp olive oil
• 2 1/2 tsp kosher salt
• 1 1/2 tsp black pepper
• 1 tsp garlic powder

Buffalo Sauce

• 1⁄3 cup buffalo-style hot sauce
• 1 1/2 tbsp unsalted butter, melted
• 1 tsp honey
• 1/2 tsp garlic powder

Assembly

• 1⁄2 cup crumbled blue cheese
• 1/2 cup ranch dressing
• 2 chives, thinly sliced

Instructions

1. Preheat oven to 400 F
2. Cut the sweet potatoes into 3⁄4- inch cubes. Cut the cauliflower into small to medium florets.
3. Toss both on a baking sheet with 1 tbsp olive oil, 1 tsp garlic, 1 tsp salt, and 1/2 tsp pepper. Roast for 15 minutes.
4. While thats roasting, cut chicken into 1 inch cubes. Season liberally with (about) 1.5 tsp salt and 1 tsp pepper
5. After 15 minutes, pull out the veg and add the chicken pieces to the pan. Spread everything out as evenly as possible & return to the oven for 20 minutes, until the chicken is fully cooked (165 internal temp)
6. Meanwhile, melt 1.5 tbsp butter in a microwave safe bowl, and add 1/3 C buffalo style hot sauce, 1 tsp honey, and 1/2 tsp garlic powder. Reserve 1/3 of the sauce for serving.
7. Remove the sheet pan from the oven and drizzle with the remaining 2/3 sauce mixture, toss to combine, and return to the oven for 5 more minutes
8. Remove the sheetpan from the oven and let cool for 5 minutes.
9. Divide the buffalo mixture among four bowls, top with pickled onions, ranch dressing, blue cheese, and remaining buffalo sauce.