Roasted Buffalo Cauliflower Bowl
This wholesome Roasted Buffalo Cauliflower Bowl is delicious, filling and so easy to make – requiring just one sheet pan! It is also vegan and gluten free.
I’m instantly hooked on any dish that has buffalo and cauliflower, they are the perfect match. My sister and I have been eating this bowl almost every night the past few weeks while we watch our TV show together – it’s that good. Plus, it only takes about 45 minutes from start to finish to make (oh yes!). The prep is minimal and all you need is a sheet pan (minus the brown rice which needs to be cooked per package instructions).
This delicious Roasted Buffalo Cauliflower Bowl is a quick and easy meal that’s packed with protein and nutrients. It is the perfect meal-prep option for the week ahead. It has all the components of a wholesome dish: carbs, protein, vegetables, healthy fats, seeds, etc. You can even add in some extra protein to make it even more filling – although it is pretty filling on it’s own already.
Cauliflower is such a versatile vegetable that is not only tasty but also very nutritious. It’s packed with vitamins and minerals and can be prepared in so many different ways. Using cauliflower as the base for this hearty dish makes it low in carbs and high in protein (the perfect combination!). The chickpeas get crispy in the oven and add extra protein, while the carrots get soft and add a depth of flavor.
I love to top this dish with avocado and vegan ranch to balance the heat from the hot sauce – which can be adjusted to your liking. Then, I top it off with some seeds from extra nutrients!
This is the perfect vegan dinner recipe that even meat lovers will enjoy! Please leave a comment or tag me on Instagram to share your thoughts on this colorful and flavorful Roasted Buffalo Cauliflower Bowl! I’d love to hear your thoughts and see how you enjoy it.
For more vegan and gluten free wholesome dinner ideas, check out the following recipes:
• Black Bean and Sweet Potato Bowls
Roasted Buffalo Cauliflower Bowl
Ingredients
- 1 cup brown rice, cooked
- 1 head of cauliflower, chopped into florets
- 1 15oz can of chickpeas, rinsed and drained
- 3 carrots, chopped into 3-4 inch pieces
- 1 small red onion, cut into slices
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 2 tablespoons olive oil
- ¼ cup hot sauce, adjust to your liking; I use Frank's Red Hot
- toppings: avocado, hemp seeds, sunflower seeds, vegan ranch or tahini
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl mix together the cauliflower, chickpeas, carrots, red onion, salt, pepper, garlic powder, paprika, chili powder, and olive oil. Toss until evenly coated.
- Transfer the mixture to the baking sheet and bake for 30 minutes.
- Meanwhile, cook the brown rice per package instructions.
- Once the veggies are done roasting, remove them from the oven and transfer back into the mixing bowl. Pour over the hot sauce and toss until evenly coated.
- Add ½ cup cooked brown rice to each bowl and top with the roasted veggies.
- Serve the bowls topped with with avocado, hemp seeds, sunflower seeds and vegan ranch. Enjoy!
Equipment
Notes
- This recipe can easily be doubled or tripled.
- Store leftovers in a sealed container in the fridge for 3-5 days. Preferably, store brown rice and vegetables in separate containers.
