Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch

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

Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch

Enjoy a vibrant bowl featuring spicy, crispy buffalo cauliflower paired with roasted chickpeas, protein-packed tofu, and earthy quinoa, all crowned with a luscious, cool avocado ranch dressing. The mix of textures and flavors creates a satisfying dish that's both bold and refreshing.

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NUTRITION

552kcal
Protein
31.5g
Fat
19.2g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

0.75 cup Chickpeas, drained (123g)

150g Firm Tofu

0.33 cup Cooked Quinoa (60g)

0.25 Avocado (50g)

2 tbsp Nonfat Greek Yogurt

2 tbsp Buffalo Sauce

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. In a bowl, toss the cauliflower florets and chickpeas with a drizzle of olive oil (optional), garlic powder, onion powder, salt, and pepper.

  • 2

    Spread the cauliflower and chickpeas evenly on a baking sheet. Roast for about 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the vegetables roast, press the firm tofu to remove excess moisture, then cut into cubes. Season lightly and pan-sear in a nonstick skillet until golden on all sides, about 5-7 minutes.

  • 4

    Prepare the creamy avocado ranch by blending together the avocado, nonfat Greek yogurt, buffalo sauce (reserve a little for extra drizzle if desired), and a pinch of salt until smooth. Adjust consistency with a splash of water if needed.

  • 5

    Assemble the bowl by layering cooked quinoa at the base, then adding roasted cauliflower, chickpeas, and seared tofu. Drizzle the avocado ranch dressing on top.

  • 6

    Finish with an extra light drizzle of buffalo sauce or sprinkle additional seasonings if desired. Serve immediately and enjoy!

Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch

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

Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch

Enjoy a vibrant bowl featuring spicy, crispy buffalo cauliflower paired with roasted chickpeas, protein-packed tofu, and earthy quinoa, all crowned with a luscious, cool avocado ranch dressing. The mix of textures and flavors creates a satisfying dish that's both bold and refreshing.

NUTRITION

552kcal
Protein
31.5g
Fat
19.2g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

0.75 cup Chickpeas, drained (123g)

150g Firm Tofu

0.33 cup Cooked Quinoa (60g)

0.25 Avocado (50g)

2 tbsp Nonfat Greek Yogurt

2 tbsp Buffalo Sauce

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. In a bowl, toss the cauliflower florets and chickpeas with a drizzle of olive oil (optional), garlic powder, onion powder, salt, and pepper.

  • 2

    Spread the cauliflower and chickpeas evenly on a baking sheet. Roast for about 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the vegetables roast, press the firm tofu to remove excess moisture, then cut into cubes. Season lightly and pan-sear in a nonstick skillet until golden on all sides, about 5-7 minutes.

  • 4

    Prepare the creamy avocado ranch by blending together the avocado, nonfat Greek yogurt, buffalo sauce (reserve a little for extra drizzle if desired), and a pinch of salt until smooth. Adjust consistency with a splash of water if needed.

  • 5

    Assemble the bowl by layering cooked quinoa at the base, then adding roasted cauliflower, chickpeas, and seared tofu. Drizzle the avocado ranch dressing on top.

  • 6

    Finish with an extra light drizzle of buffalo sauce or sprinkle additional seasonings if desired. Serve immediately and enjoy!