Crispy Buffalo Cauliflower Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Buddha Bowl

A vibrant bowl featuring crispy buffalo cauliflower, spiced roasted chickpeas, savory tofu, and nutty quinoa all tossed together with fresh mixed greens and a zesty drizzle of buffalo sauce. Every bite offers a bold mix of textures and flavors balanced perfectly for a nourishing, feel-good meal.

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NUTRITION

571kcal
Protein
34.8g
Fat
25.1g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

0.5 cup Canned Chickpeas, drained (82g)

250g Firm Tofu

0.5 cup Cooked Quinoa (92g)

2 tbsp Buffalo Sauce (30g)

1 tsp Olive Oil (4.5g)

0.25 medium Avocado (50g)

1 cup Mixed Salad Greens (30g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets and chickpeas with 1 tsp olive oil, salt, and pepper. Spread them out on the baking sheet. Bake for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While roasting, press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a nonstick pan over medium heat, sauté the tofu cubes until they are golden on all sides, about 5-7 minutes. Drizzle with 1 tbsp buffalo sauce during the last minute of cooking.

  • 4

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    In a large bowl, combine the cooked quinoa, roasted cauliflower and chickpeas, sautéed tofu, and mixed salad greens.

  • 6

    Drizzle the remaining 1 tbsp buffalo sauce over the bowl. Top with sliced avocado.

  • 7

    Toss gently to distribute flavors evenly and serve immediately.

Crispy Buffalo Cauliflower Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Buddha Bowl

A vibrant bowl featuring crispy buffalo cauliflower, spiced roasted chickpeas, savory tofu, and nutty quinoa all tossed together with fresh mixed greens and a zesty drizzle of buffalo sauce. Every bite offers a bold mix of textures and flavors balanced perfectly for a nourishing, feel-good meal.

NUTRITION

571kcal
Protein
34.8g
Fat
25.1g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

0.5 cup Canned Chickpeas, drained (82g)

250g Firm Tofu

0.5 cup Cooked Quinoa (92g)

2 tbsp Buffalo Sauce (30g)

1 tsp Olive Oil (4.5g)

0.25 medium Avocado (50g)

1 cup Mixed Salad Greens (30g)

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets and chickpeas with 1 tsp olive oil, salt, and pepper. Spread them out on the baking sheet. Bake for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While roasting, press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a nonstick pan over medium heat, sauté the tofu cubes until they are golden on all sides, about 5-7 minutes. Drizzle with 1 tbsp buffalo sauce during the last minute of cooking.

  • 4

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    In a large bowl, combine the cooked quinoa, roasted cauliflower and chickpeas, sautéed tofu, and mixed salad greens.

  • 6

    Drizzle the remaining 1 tbsp buffalo sauce over the bowl. Top with sliced avocado.

  • 7

    Toss gently to distribute flavors evenly and serve immediately.