If you’re craving serious flavor and plenty of comforting texture, the Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels is a crave-worthy pick-me-up you’ll make again and again! Imagine tender bites of golden buffalo chicken layered over a bed of ultra-crispy roasted potatoes, all crowned with a pile of vibrant, sautéed shaved Brussels sprouts, tangy blue cheese, and fresh herbs. This satisfying bowl is the best of all worlds: a little spicy, a little tangy, beautifully crisp, and packed with good-for-you produce. Whether you’re feeding a hungry crew or meal-prepping lunches for the week, this dish is fresh, fun, and unfailingly delicious.
Ingredients You’ll Need
The best part about the Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels? You don’t need a mile-long shopping list to pull it off! Just a handful of simple, colorful ingredients come together to create layers of flavor, crunch, and a little zing. Each one is an essential piece of this delightfully textured bowl.
- Chicken (1 pound boneless, skinless breasts or thighs): Tender, protein-packed bites that soak up the spicy buffalo sauce.
- Salt & Black Pepper (½ teaspoon salt, ¼ teaspoon pepper): Basics that bring out all the natural flavors in your chicken and veggies.
- Olive Oil (2 tablespoons, divided): Helps everything get irresistibly golden and crispy, from potatoes to sprouts.
- Baby Potatoes (1½ pounds, halved): These roast up with fluffy centers and crisp, golden edges for the perfect base.
- Garlic Powder & Paprika (1 teaspoon each): Bring smoky, savory depth and an appetizing color to the potatoes.
- Brussels Sprouts (3 cups, shaved thin): Shaved Brussels add brightness, crunch, and a pop of green to the bowl.
- Buffalo Sauce (½ cup): Delivers the classic spicy tang that makes this bowl sing!
- Unsalted Butter (2 tablespoons, melted): Rounds out the buffalo sauce for a velvety, buttery finish.
- Blue Cheese or Feta (¼ cup, crumbled): A creamy, tangy topper that balances the heat of the buffalo.
- Fresh Parsley (2 tablespoons, chopped): Adds a burst of freshness and a hint of color for that final flourish.
How to Make Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels
Step 1: Roast the Potatoes Until Crispy
Start by heating up your oven to 425°F (220°C) and lining a big baking sheet with parchment paper for easy cleanup (trust me, it helps!). Toss your halved baby potatoes with a drizzle of olive oil, garlic powder, paprika, salt, and pepper. Spread them out so each piece has its own little spot to crisp up and roast for 25 to 30 minutes, flipping halfway through. You want golden exteriors and fluffy middles—the perfect foundation for your Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels.
Step 2: Sear and Sauce the Chicken
While potatoes are working their magic, heat the remaining tablespoon of olive oil in a large skillet over medium-high. Season your chicken pieces with salt and pepper. Cook them in the hot skillet for 6 to 8 minutes, stirring now and then, until they’re perfectly golden on the outside and juicy in the middle. Then, quickly whisk together your buffalo sauce and melted butter, pour this spicy elixir over the chicken, and toss until each bite is glossy and coated in flavor.
Step 3: Sauté the Shaved Brussels Sprouts
Grab a separate skillet and toss in the shaved Brussels sprouts with just a pinch of salt. Sauté for 3 to 4 minutes on medium, stirring occasionally, until they’re just tender but still a vibrant green. You want to keep a touch of crunch for the bowl! (Hot tip: If you crave extra char, try roasting the sprouts on the pan with the potatoes instead.)
Step 4: Build Your Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels
Here’s the fun part: assembly! Divide those hot, crispy potatoes between four bowls, followed by generous scoops of buffalo chicken and a heap of bright Brussels. Sprinkle each bowl with crumbled blue cheese or feta for tang, then finish with a shower of fresh parsley. The aroma and colors will absolutely make your mouth water.
How to Serve Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels
Garnishes
Finish your Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels with a handful of crumbled blue cheese or feta, more fresh parsley, and maybe a few extra cracks of black pepper. For a little extra flair and crunch, try some thinly sliced green onions or even a scatter of crispy onions on top! A drizzle of ranch or blue cheese dressing is never out of place for ranch lovers, either.
Side Dishes
If you want to round out your meal, a crisp green salad with a mild vinaigrette is the way to go—it’ll balance the spicy, creamy vibes of the bowl. For a heartier spread, try it alongside roasted carrots or a simple slaw. Even a few slices of crusty bread to mop up any buffalo sauce is always welcome!
Creative Ways to Present
For a dinner party, try serving your Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels as a make-your-own bar—let guests pile on their favorite toppings! You can also serve everything family-style on a big platter for a festive, shareable centerpiece. Or, if you’re meal-prepping, layer the components in roomy jars to take these bowls wherever the week takes you.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store the potatoes, buffalo chicken, and Brussels sprouts in separate airtight containers in the fridge. Everything will keep beautifully for up to 3 days. This way, you can reheat each part without things getting soggy, so every bite stays as delicious as day one.
Freezing
While the potatoes and chicken freeze surprisingly well, Brussels sprouts can get a tad mushy after freezing. If you want to meal prep ahead, freeze just the buffalo chicken and crispy potatoes, then shave and sauté fresh Brussels sprouts when you’re ready to serve. Freeze the components in well-sealed bags or containers for up to two months.
Reheating
To bring your leftovers back to life, reheat potatoes and chicken in a hot oven (400°F) or in an air fryer for 7–10 minutes so they reclaim their crispiness. Brussels sprouts reheat best in a skillet over medium heat in just a minute or two. Assemble your bowl as usual and top with cheese and parsley for that just-made magic!
FAQs
Can I make the Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels vegetarian?
Absolutely! Swap the chicken for crispy cubes of tofu or roasted cauliflower—both soak up the buffalo sauce beautifully and keep the bowl hearty and flavorful.
What’s the best way to shave Brussels sprouts for this bowl?
A sharp knife works, but a mandoline or the slicing blade on a food processor makes quick work of shaving Brussels sprouts into thin, even ribbons. If you’re in a hurry, check the produce section—many stores now carry pre-shaved Brussels sprouts!
Can I use store-bought buffalo sauce?
Yes, a good store-bought buffalo sauce works perfectly here. Just make sure yours is gluten-free if that’s a concern, and taste it before saucing the chicken—some brands are spicier or tangier than others.
Can I roast the Brussels sprouts instead of sautéing?
Definitely! Roasting shaved Brussels right alongside the potatoes gives you even more crispy bits. Just watch them closely—they cook quickly and can char fast due to their thinness.
Is the Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels good for meal prep?
It’s fantastic for meal prep! Keep the components stored separately, then assemble and reheat when you’re ready. You’ll be rewarded with bowls that taste fresh and keep their texture, even after a few days in the fridge.
Final Thoughts
I can’t wait for you to dig into this Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels—it’s downright irresistible, packed with color and crunch, and full of those classic buffalo flavors we all love. Whether you’re feeding a busy family or just want something fun for dinner tonight, this vibrant bowl is sure to hit the spot. Give it a try and get ready for some seriously happy forks!
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Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Buffalo Bites Bowl with Crispy Potatoes & Shaved Brussels is a delightful and flavorful dish that combines tender buffalo chicken, crispy roasted potatoes, and sautéed Brussels sprouts, all topped with a tangy buffalo sauce and crumbled blue cheese. This hearty bowl offers a perfect balance of textures and flavors for a satisfying meal.
Ingredients
For the Crispy Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Buffalo Chicken:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup buffalo sauce
- 2 tablespoons unsalted butter, melted
For the Shaved Brussels Sprouts:
- 3 cups Brussels sprouts, trimmed and thinly shaved
For Garnish:
- 1/4 cup crumbled blue cheese or feta
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast the Potatoes: Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes until crispy and golden, flipping halfway.
- Cook the Chicken: Heat olive oil in a skillet, season chicken with salt and pepper, then cook until golden and cooked through. Toss cooked chicken with buffalo sauce and melted butter.
- Sauté Brussels Sprouts: In a separate skillet, sauté shaved Brussels sprouts until tender.
- Assemble the Bowls: Divide crispy potatoes, buffalo chicken, and Brussels sprouts among serving bowls. Top with blue cheese or feta and parsley.
Notes
- For extra crunch, roast the Brussels sprouts alongside the potatoes instead of sautéing.
- You can also swap chicken for crispy tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
