Preheat your oven to 400°F.
Peel (if desired) and cut the sweet potato into bite-sized cubes. Toss the cubes lightly with a pinch of salt, pepper, and a splash of olive oil if desired.
Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, or until tender and slightly crisp on the edges.
While the sweet potato roasts, season the chicken breast with salt, pepper, and a light drizzle of buffalo sauce. Grill or sear the chicken in a skillet over medium heat for about 6-7 minutes per side or until fully cooked and juices run clear.
Allow the chicken to rest for a few minutes, then slice it into strips or bite-sized pieces.
In a small bowl, mix the nonfat Greek yogurt with the remaining buffalo sauce to create a creamy, tangy dressing.
Assemble the bowl by placing a base of chopped romaine lettuce, then add the roasted sweet potato cubes, sliced chicken, and chopped celery. Drizzle the yogurt buffalo sauce evenly over the bowl.
Serve immediately and enjoy your protein-packed, flavorful bowl!