Servings: 6 (click to scale)
Ingredients
Greek Yogurt Ranch Sauce
- 1/2 cup fat free Greek yogurt
- 1/2 fl oz lemon juice
- 3 Tbsp whole buttermilk
- 1 ea fresh garlic clove, minced
- 2 tsp fresh dill minced
- 1 Tbsp fresh chives chopped
- 1 Tbsp fresh parsley chopped
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder
Buffalo Cauliflower
- 30 oz cauliflower florets
- 1.5 tsp honey
- 1/2 cup Franks RedHot wing sauce
- 1/2 tsp paprika
- 2.5 Tbsp unsalted butter
Quinoa
- 2 cups quinoa
- 2 fl oz canola oil
- 4 cups water
Bowl Components
- 6 oz green cabbage shredded
- 6 oz red cabbage shredded
- 6 oz radish sliced
- 6 oz avocados sliced
- 6 Tbsp green onion chopped
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Instructions
Greek Yogurt Ranch Sauce
- Add all ingredients to a large bowl and whisk together until combined.
Buffalo Cauliflower
- Preheat oven to 375F. Whisk together all ingredients in a large bowl. Toss buffalo sauce with cauliflower and spread evenly on a baking sheet. Roast for 20 minutes until florets are tender and taken on color.
Quinoa
- Add quinoa, oil and water to a large pot. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally until quinoa absorbs all the water.
Bowl Components
- To assemble each serving, arrange the following components in a bowl: 1 cup cooked quinoa, 5 oz buffalo cauliflower, 1 oz green cabbage, 1 oz red cabbage, 1 oz radish, 1 oz sliced avocado. Drizzle with 1 fl oz ranch and top with 1 Tbsp scallions.
Nutrition
Serving: 1bowl | Calories: 480kcal | Carbohydrates: 62g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Fiber: 11g
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Who doesn’t love buffalo cauliflower?! 🙂