Make Buffalo Chicken Rice Bowls for a quick dinner or a perfect lunch option. The flavorful, with hints of spicy shredded buffalo chicken on top of a bed of cilantro lime rice. From there, you can add whatever is in your fridge or try our favorite toppings. No matter what you use, all of it must be drizzled with ranch dressing. The buffalo flavor compliments the creamy, dill-flavored ranch.
Leftover shredded buffalo chicken is perfect for a rice bowl. Its flavorful punch pairs well with roasted sweet potatoes, crunchy ribbon carrots, diced celery, sweet grape tomatoes, and creamy avocado slices with a drizzle of ranch dressing. Make a dairy free rice bowl by using dairy free ranch dressing and making cilantro lime rice with coconut oil instead of butter.
Rice Bowl Ingredients
Cilantro Lime Rice - I love using this recipe as the rice bowl's base. Plain white rice, brown rice, or cauliflower rice are all options as well.
Roasted Sweet Potatoes - The roasted sweet potatoes add a hearty and sweet flavor profile.
Whole Carrots - Add a delicious crunch and a beautiful color.
Celery - Dice into fine pieces to add another crunch and texture to the rice bowl.
Grape Tomatoes - Adds a beautiful color and a wonderful sweetness.
Avocados - These add a creamy texture and a beautiful color.
Ranch Dressing - I love homemade dairy free ranch dressing.
Hot Sauce - If you love extra spice, add some hot sauce to the top of the bowl.
Extra Buffalo Sauce - Add more buffalo sauce if you want a saucier, spicier rice bowl.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
To Do Before Building the Bowl:
Use leftover Instant Pot Buffalo Chicken or double the recipe and make buffalo chicken sliders one night and the rice bowl next week.
Peel and dice the sweet potatoes. Place on a sheet pan, drizzle with oil, and roast at 425 degrees F for 20-30 minutes or until soft.
How To Build A Buffalo Chicken Bowl
Start with the rice in a large shallow bowl. It needs plenty of room for all the toppings.
Cut the shredded chicken into small pieces so it is easier to eat. Add it to the bowl.
Next, wash the carrots and peel them into ribbons. Place on top of the rice.
Add the warm, roasted sweet potatoes.
Finely dice the celery and add it to the bowl.
Slice the grape tomatoes in half and add to the rice bowl.
Cut an avocado in half and remove the pit. Slice and add to the bowl.
Drizzle the ranch dressing over it all. If you want to add more sauce options, now is the time.
Rice Bowl Ingredient Substitutions
- Chicken - Use chicken thighs, chicken tenders, buffalo chicken bites, or even shredded rotisserie chicken with buffalo sauce added.
- Rice - Use regular rice, fluffy brown rice, cauliflower rice, or skip the bed of rice completely and create a low-carb buffalo chicken bowl.
Additional Topping Options
Bell Peppers - A colorful and delicious option. Caramelize the peppers to bring out their sweetness, or dice them and eat them fresh.
Black Beans - A great way to add additional fiber to your bowl.
Blue Cheese Crumbles - If you love blue cheese, this is a must add!
Blue Cheese Dressing - Another must if you love blue cheese.
Cherry Tomatoes - A larger version of grape tomatoes.
Green Onion - Chop up the tops of a green onion for a fresh onion flavor.
Feta Cheese- Another option for cheese if you are not a blue cheese fan.
Roasted Broccoli - Toss fresh broccoli on a baking sheet, drizzle with olive oil, and roast in a 425 degree F oven until soft.
Storing And Reheating
To Store: Keep the rice and toppings in an airtight container in the refrigerator for up to four days.
To Freeze: The rice, buffalo chicken, and roasted sweet potatoes can all be kept in the freezer and defrosted before use. The fresh toppings should be fresh and not frozen. The defrosting process will not be kind to the fresh veggies.
To Reheat: Reheat the rice, chicken, and sweet potatoes in the microwave for 1-2 minutes or in a small saucepan. Once warm, add the fresh veggies and ranch dressing.
Meal prep these rice bowls for quick lunches or easy dinners on busy nights. Keep the fresh vegetables and ranch dressing separate from the rice, chicken, and sweet potatoes. Want more veggies? Add a handful of greens, chop up more veggies, and make a large salad. Use meal prep containers for easy stacking and storing or multiple separate containers.
Additional Buffalo Flavored Recipes
Buffalo Chicken Rice Bowls
- Use a bowl that has a wide area so there is a lot of room for toppings.
- Add 1 cup of cilantro lime rice to the bottom of the bowl. Next, add ½ cup buffalo chicken. If the pieces are large, chop them into smaller pieces. Add ¼ cup roasted sweet potatoes.
- Next, wash and peel the carrots into ribbons. Add to the bowl. Wash and chop the celery into a fine dice. Half the grape tomatoes and add to the rice bowl. Chop an avocado in half, remove the pie, and slice. Add a few slices to the bowl.
- Next, drizzle the ranch dressing over it all. Add more buffalo sauce if wanted.
- Store any leftovers in separate containers until ready to reheat and enjoy. Leftovers will keep in the refrigerator for up to four days.