YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bowl with Quinoa
Enjoy a vibrant bowl featuring crispy buffalo cauliflower, savory roasted tempeh, and tender quinoa paired with a tangy non-fat Greek yogurt drizzle. This dish combines bold flavors with hearty textures in every bite.
INGREDIENTS
3/4 cup cooked quinoa
1 cup cauliflower florets
1 tbsp olive oil
2 tbsp buffalo sauce
1/4 cup cooked chickpeas
1/2 cup diced roasted tempeh
1/4 cup non-fat Greek yogurt
PREPARATION
Preheat the oven to 425°F.
In a bowl, toss cauliflower florets with olive oil and buffalo sauce until evenly coated.
Spread the coated cauliflower on a baking sheet and roast for 20-25 minutes until crispy, turning halfway through.
While the cauliflower roasts, prepare the quinoa according to package instructions (use about 1/4 cup dry to yield roughly 3/4 cup cooked).
If not pre-cooked, roast diced tempeh in the oven for 15 minutes until golden, seasoning lightly with salt and pepper.
Warm the cooked chickpeas in a small pan with a pinch of salt if desired.
Assemble the bowl by layering quinoa at the base, then adding the crispy buffalo cauliflower, roasted tempeh, and chickpeas.
Drizzle non-fat Greek yogurt over the top and serve immediately.