Buffalo Cauliflower Quinoa Bowl with Yogurt Ranch Dressing
Course Main Course
Servings 6servings
Calories 480kcal
Ingredients
Greek Yogurt Ranch Sauce
1/2cupGreek Yogurt, Plain, Fat Free
1/2 fl ozLemon Juice
3TbspButtermilk, Whole
1eaGarlic Clove, minced
2tspDill, fresh, minced
1TbspChives, chopped
1TbspParsley, chopped
1/4tspSalt
1/4tspBlack Pepper
1/4tspOnion Powder
Buffalo Cauliflower
30ozCauliflower Florets
1.5tspHoney
1/2cupFranks RedHot Wing Sauce
1/2tspPaprika
2.5TbspButter, unsalted
Quinoa
2cupsQuinoa, dry
2fl ozCanola Oil
4cups Water
Bowl Components
6 ozGreen Cabbage, shredded
6ozRed Cabbage, shredded
6ozRadish, sliced
6ozAvocado, sliced
6TbspGreen Onions, chopped
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.