Crispy Roasted Buffalo Cauliflower Bowl

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

Crispy Roasted Buffalo Cauliflower Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Buffalo Cauliflower Bowl

Experience a burst of bold flavors in this crispy roasted buffalo cauliflower bowl, perfectly balanced with protein-packed grilled chicken, hearty quinoa, tender chickpeas, and a cooling dollop of nonfat Greek yogurt. Enjoy the crunch of spiced cauliflower, the savory warmth of chicken, and the tangy kick of buffalo sauce, all harmonized in one delicious bowl.

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NUTRITION

518kcal
Protein
37g
Fat
18.9g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/2 cup Canned Chickpeas, drained (82g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

2 ounces Grilled Chicken Breast (56g)

1 tablespoon Olive Oil (14g)

1 tablespoon Hot Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, toss the cauliflower florets and drained chickpeas with olive oil and hot sauce. Season with salt and pepper as desired.

  • 3

    Spread the mixture on a baking sheet lined with parchment paper. Roast for 20-25 minutes until the cauliflower is tender and edges are crispy.

  • 4

    While the vegetables roast, cook quinoa according to package instructions and grill the chicken breast until fully cooked, then slice into bite-sized pieces.

  • 5

    To assemble the bowl, layer the cooked quinoa at the base, then top with the roasted buffalo cauliflower and chickpeas.

  • 6

    Add the grilled chicken pieces, and finish with a generous dollop of nonfat plain Greek yogurt. Optionally, drizzle extra hot sauce for more heat.

  • 7

    Garnish with chopped green onions if desired, and serve immediately.

Crispy Roasted Buffalo Cauliflower Bowl

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

Crispy Roasted Buffalo Cauliflower Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Buffalo Cauliflower Bowl

Experience a burst of bold flavors in this crispy roasted buffalo cauliflower bowl, perfectly balanced with protein-packed grilled chicken, hearty quinoa, tender chickpeas, and a cooling dollop of nonfat Greek yogurt. Enjoy the crunch of spiced cauliflower, the savory warmth of chicken, and the tangy kick of buffalo sauce, all harmonized in one delicious bowl.

NUTRITION

518kcal
Protein
37g
Fat
18.9g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/2 cup Canned Chickpeas, drained (82g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

2 ounces Grilled Chicken Breast (56g)

1 tablespoon Olive Oil (14g)

1 tablespoon Hot Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, toss the cauliflower florets and drained chickpeas with olive oil and hot sauce. Season with salt and pepper as desired.

  • 3

    Spread the mixture on a baking sheet lined with parchment paper. Roast for 20-25 minutes until the cauliflower is tender and edges are crispy.

  • 4

    While the vegetables roast, cook quinoa according to package instructions and grill the chicken breast until fully cooked, then slice into bite-sized pieces.

  • 5

    To assemble the bowl, layer the cooked quinoa at the base, then top with the roasted buffalo cauliflower and chickpeas.

  • 6

    Add the grilled chicken pieces, and finish with a generous dollop of nonfat plain Greek yogurt. Optionally, drizzle extra hot sauce for more heat.

  • 7

    Garnish with chopped green onions if desired, and serve immediately.