I hope you all had a nice Valentine’s Day celebrating with your loved ones! Kevin and I celebrated by going out to dinner on Saturday night, but on Valentine’s Day I made dinner and then we each enjoyed a glass of wine and some non-dairy Ben & Jerry’s (but we got our own, because I don’t share mine- PB and Cookies all the way). I have a long weekend coming up this weekend and I have plans to spend Saturday with my sister and Sunday I’m driving up to past Wilkes-Barre to see my Poppop. Most likely my day off on Monday will be dedicated to cleaning the house because it really needs it. What are your weekend plans?
Now, on to the recipe!
Here is another spicy Buffalo recipe coming your way! I previously shared Buffalo Chickpea Salad, Buffalo Chickpea Pita Pockets, Buffalo Wing Hummus and Buffalo Cauliflower Bites, but I randomly created this Buffalo Cauliflower Buddha Bowl the other day and it was so good that I made it again this weekend with some very slight adjustments to perfect it and share with all of you.
My Go-to weekend lunch is a giant bowl of roasted veggies and some source of protein. Sometimes the protein is in the form of a legume like chickpeas or lentils, eggs, or tempeh. For these bowls I used quinoa. I stirred some finely chopped kale into the quinoa after it was finished cooking and seasoned it with a little salt, pepper, and garlic powder. The buffalo cauliflower was dipped in Franks RedHot Wing Sauce (which IS vegan, in case you were wondering) and roasted in the oven along with some simply seasoned Brussels sprouts and carrots. I made a quick and easy avocado ranch sauce to drizzle on top. These Buffalo Cauliflower Buddha Bowls are perfect for lunch or dinner. They are also super meal-prep friendly if you cook all of the components ahead of time and store them separately until ready to use. If you make this recipe, let me know what you think by commenting below!
Active Time: 20 minutes Total Time: 30 minutes
Serves: 4
Ingredients: For the Quinoa:1 cup quinoa 2 cups water ½ teaspoon salt ½ teaspoon garlic powder
3 cups chopped kale
For the Buffalo Cauliflower: 1 head cauliflower
¾ cup Franks RedHot Wing Sauce
For the Brussels Sprouts and Carrots: 3 cups Brussels sprouts 3 large carrots 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper
½ teaspoon garlic powder
Avocado Ranch (optional)
Directions:
Preheat oven to 450 degrees F.
For the Quinoa: Cook 1 cup quinoa in 2 cups water according to package directions. Fluff with a fork and stir in salt, garlic powder, and chopped kale. Cover and allow the kale to wilt down. Set aside.
While the quinoa is cooking, prepare the vegetables.
For the Buffalo Cauliflower:
Chop the cauliflower into 1-2 inch florets and toss in a large bowl with the wing sauce. Remove the florets from the bowl and place on a foil-lined baking sheet. Roast in preheated oven for 20 minutes.
For the Brussels and Carrots:
Chop the Brussels sprouts in half and place on a foil-lined baking sheet. Peel the carrots and chop into sticks. Add them to the baking sheet and drizzle the vegetables with the olive oil. Sprinkle with salt, pepper, and garlic powder and toss to coat. Roast in preheated oven for 20 minutes, flipping with a spatula half way through cooking time.
Prepare the Avocado Ranch (if using).
To assemble: Divide the quinoa, buffalo cauliflower, and roasted veggies between four large bowls and drizzle with avocado ranch. Serve the Buffalo Cauliflower Buddha Bowls immediately or store components in separate containers in the refrigerator for up to four days.
Nutrition Information per serving (without avocado ranch):
Calories: 320 Fat: 7g Carbs: 55g Protein: 16g Sodium: 2093mg Sugar: 10g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
