Roasted Buffalo Cauliflower Bowl
This wholesome Roasted Buffalo Cauliflower Bowl is delicious, filling, and 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 binge-watching our favorite TV show together (Friends, of course, any other Friends fans reading along?).
This easy vegan dinner recipe takes only 45 minutes from start to finish. With minimal prep and just one sheet pan, this recipe is a weeknight hero!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 45 minutes.
- One Sheet Pan: Throw all the veggies onto one sheet pan and let them roast!
- Healthy Dinner Option: Plant-based, vegan, gluten-free, and loaded with veggies.
- Meal Prep Friendly: Make ahead for easy lunches and dinners throughout the week.
- Customizable: Adjust the spice level, add extra veggies, or incorporate more protein of choice.
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements!
- Brown Rice: The base of this hearty dish.
- Olive Oil: For roasting the veggies.
- Cauliflower: A hearty, low-carb base for the dish.
- Chickpeas: Adds a crispy, protein-packed element.
- Carrots: Sweet and tender once roasted.
- Spices: Garlic powder, smoked paprika, salt, and black pepper.
- Hot Sauce: Feel free to use your favorite hot sauce. I like Frank’s Red Hot Sauce. I don’t think this dish is too spicy, so feel free to adjust the amount of hot sauce depending on your preference.
How to Make Roasted Buffalo Cauliflower Bowl
- Prepare the Veggies: Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, toss the cauliflower, chickpeas, red onion, and carrots with olive oil, garlic powder, smoked paprika, salt, and pepper (rinse and save the bowl for later!). Spread the veggies evenly onto the baking sheet.
- Bake: Bake the veggies for 30-35 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are crispy.
- Add the Hot Sauce: Remove the baking sheet from the oven and transfer the veggies to the bowl. Drizzle the hot sauce over the roasted veggies and chickpeas. Toss to coat evenly.
- Assemble the Bowls: Divide the cooked brown rice between two bowls. Top with the buffalo veggies. Add sliced avocado, drizzle with vegan ranch, and sprinkle with pumpkin seeds or hemp hearts, if desired.
Serving Suggestions and Substitutions
This Roasted Buffalo Cauliflower Bowl is perfect as a standalone meal, but you can also:
- Topping Ideas: I love to top this dish with sliced avocado, vegan ranch, pumpkin seeds, and hemp seeds.
- Add Greens: Serve over a bed of kale, arugula, or spinach to get your dose of daily greens!
- Substitute the Brown Rice: Swap the brown rice for another hearty grain.
- Add Extra Protein: Add in some sautéed tofu or tempeh.
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.
More Vegan Dinner Recipes
- Vegan Butternut Squash & Kale Quinoa Bowl
- Easy Vegan Chili
- Quinoa Stuffed Sweet Potatoes
- Baked Tofu, Spinach & Chickpea Quinoa Bowl
- Hidden Veggie Vegan Mac & Cheese
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Roasted Buffalo Cauliflower Bowl
Ingredients
- 1 cup brown rice, dry
- 2 tablespoons olive oil
- 1 medium cauliflower, chopped into florets
- 1 15oz can chickpeas, rinsed and drained
- 3 carrots, chopped into 3-4 inch pieces
- 1 small red onion, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 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 (rinse and save the bowl to use later).
- Transfer the mixture to the baking sheet and bake for 30-35 minutes.
- Meanwhile, cook the brown rice per package instructions.
- Once the veggies are done roasting, remove them from the oven and transfer back to 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, or other desired toppings. Enjoy!
Equipment
Notes
- Add Greens: Serve over a bed of kale, arugula, or spinach to get your dose of daily greens!
- Substitute the Brown Rice: Feel free to swap the brown rice for quinoa or another grain.
- Storage: Store leftovers in a sealed container in the fridge for 3-5 days. Store brown rice and vegetables in separate containers.
