YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Roasted Cauliflower Quinoa Bowl with Creamy Ranch
Enjoy a vibrant bowl featuring roasted cauliflower tossed in tangy buffalo sauce, paired with fluffy quinoa and tender grilled chicken, all crowned with a cool, creamy ranch drizzle made from Greek yogurt. This dish offers a delightful balance of spicy, savory, and refreshing flavors – a satisfyingly wholesome meal perfect for dinner.
INGREDIENTS
3 oz Chicken Breast
2 cups Cauliflower Florets
1/2 cup Cooked Quinoa
2 tbsp Buffalo Sauce
1/4 cup Nonfat Greek Yogurt
1 tsp Ranch Seasoning
PREPARATION
Preheat your oven to 425°F.
Toss the cauliflower florets with 1 tbsp of buffalo sauce and a pinch of salt. Spread them evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes until they are crispy and slightly charred.
Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes on each side until fully cooked, then slice into bite-sized pieces.
Prepare the quinoa as per package instructions if not already cooked.
In a small bowl, mix the Greek yogurt with the remaining 1 tbsp buffalo sauce and 1 tsp ranch seasoning to create a creamy drizzle.
Assemble your bowl by placing the cooked quinoa as the base, then add the roasted cauliflower and grilled chicken on top.
Drizzle the creamy buffalo ranch sauce over the bowl and serve warm.