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Buffalo Chicken Rice Bowl

Table of Contents

  • More Buffalo Chicken Recipes
  • Buffalo Rice Bowl Modifications
  • More Bowl Style Meals to Try
  • How to Store Leftovers and Prepped Meals
  • This easy Buffalo Chicken Rice Bowl is loaded with spicy buffalo chicken, roasted cauliflower, crunchy carrots and bell peppers, warm rice and topped with ranch or bleu cheese salad dressing. This recipe is perfect for an easy weeknight meal or to meal prep for the week!

    Overhead picture of a Buffalo chicken rice bowl in a white bowl next to a pink towel. Bowl is filled with white rice, shredded buffalo chicken, roasted cauliflower, sliced carrots and sliced red bell peppers and topped with a drizzle of ranch dressing.

    Buffalo Chicken Rice Bowls Recipe

    Ingredients for Buffalo Chicken Rice Bowls

    There are some tricks to make this recipe even easier with some short cuts. Here is what you will need for these bowls:

    • cooked shredded chicken: use leftover chicken you have on hand, try our Perfect Crock Pot Shredded Chicken recipe or get a rotisserie chicken from the grocery store. Ground chicken is also a great option that cooks quick. Whatever you choose, make it easy for yourself.
    • cooked white rice- or brown rice can be substituted.
    • cauliflower
    • spices: salt, ground black pepper and paprika
    • olive oil
    • carrots
    • red bell peppers
    • buffalo wing sauce
    • bleu cheese dressing or ranch dressing

    This recipe is great for a night you want to clean out some leftovers from the fridge but don’t want to eat them as is. Repurpose some simple ingredients into this delicious meal.

    Side view of a buffalo chicken rice bowl. Bowl is filled with rice, chicken, carrots, cauliflower and bell peppers. Ranch dressing is poured on top of the bowl.

    How to Make Buffalo Chicken Rice Bowls

    Step One: Preheat the oven and prep veggies

    To start, preheat the oven to 400 degrees. Then, slice the carrot and red bell pepper and set aside. Chop the cauliflower into bite-sized pieces and place on a baking sheet.

    Step Two: Season and bake cauliflower

    Pour olive oil over cauliflower and add salt, pepper and paprika. Toss to coat. Then, bake cauliflower in oven at 400 degrees for 20 minutes or until lightly browned and roasted.

    Step Three: Cook rice

    While cauliflower is baking, cook rice according to package directions if not using leftover rice.

    Step Four: Shred and dress chicken

    Shred cooked chicken and coat with buffalo wing sauce.

    Step Five: Assemble bowls

    Remove cauliflower from oven once roasted. Finally, when all ingredients are cooked, assemble bowls and top with bleu cheese or ranch dressing if desired.

    Buffalo Rice Bowl Modifications

    Change up the grains. Any kind of rice you prefer will work for a rice bowl. This includes white rice, basmati rice, brown rice, jasmine rice, wild rice, short or long grain rice, etc. Cauliflower rice could also be substituted for a low carb option if desired. You can also use quinoa, bulgar, and other grains.

    Add more toppings. Try blue cheese crumbles, red onion, green onion, additional hot sauce, cilantro, other fresh veggies, avocado, extra buffalo sauce and more!

    Make it gluten free. Check all of your ingredients especially the buffalo wing sauce and dressing to make sure they are gluten free.

    Make it dairy free. Use a dairy free salad dressing such as Hidden Valley’s Plant Powered Ranch and make sure your wing sauce is also dairy free.

    Buffalo chicken rice bowl in a white bowl next to a pink towel.

    How to Store Leftovers and Prepped Meals

    Leftovers can either be stored with the ingredients separated or as assembled bowls. Be sure to store in an airtight container in the refrigerator.

    If you are making these for meal prep go ahead and build the bowls in individual portions in containers to take with you on the go.

    Leftovers should be eaten within 5 days. We do not recommend freezing this recipe.

    Buffalo chicken rice bowl in a white bowl next to a pink towel. Bowl is loaded with roasted cauliflower, shredded buffalo chicken, rice, sliced bell peppers, sliced carrots and topped with ranch dressing.

    Buffalo Chicken Rice Bowl

    Yield: 4 servings
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    This easy Buffalo Chicken Rice Bowl is loaded with spicy buffalo chicken, roasted cauliflower, crunchy carrots and bell peppers, warm rice and topped with ranch or bleu cheese salad dressing.

    Ingredients

    • 1 carrot, sliced thin
    • 1 red bell pepper, sliced thin
    • 1 head of cauliflower
    • 2 tbsp olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon paprika
    • 2 cups cooked rice
    • 1 pound cooked chicken, shredded
    • 1 1/2 cup buffalo wing sauce
    • Bleu cheese or ranch dressing, optional

    Instructions

    1. Preheat the oven to 400 degrees.
    2. Slice carrot and red bell pepper and set aside.
    3. Chop cauliflower into bite sized pieces and place on a baking sheet.
    4. Pour olive oil over cauliflower and add salt, pepper and paprika. Toss to coat.
    5. Bake cauliflower in oven at 400 degrees for 20 minutes or until lightly browned and roasted.
    6. While cauliflower is baking, cook rice if not using leftover rice.
    7. Shred cooked chicken and coat with buffalo wing sauce.
    8. Remove cauliflower from oven once roasted.
    9. When all ingredients are cooked, assemble bowls and top with bleu cheese or ranch dressing if desired.

    Notes

    This recipe is perfect for leftover rice and chicken.

    Try our perfect crock pot shredded chicken if you don't have any on hand.

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    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 525Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 114mgSodium: 3047mgCarbohydrates: 34gFiber: 5gSugar: 6gProtein: 34g

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