YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower and Chickpea Power Bowl
Enjoy a bold and satisfying power bowl featuring crispy buffalo cauliflower, roasted chickpeas, and protein-rich tempeh, all served over a base of fluffy quinoa and fresh mixed greens. This dish offers an exciting blend of spicy, tangy, and savory flavors, while keeping you fueled with a balanced mix of protein, carbs, and healthy fats.
INGREDIENTS
1 cup Cauliflower (107g)
1/2 cup Chickpeas, canned & drained (82g)
3 ounces Tempeh (85g)
1/2 cup Cooked Quinoa (92g)
1 tbsp Buffalo Sauce (15g)
1 tsp Olive Oil (4.5g)
1 cup Mixed Greens (20g)
1/2 tsp Garlic Powder (2.8g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets and toss with half the olive oil, garlic powder, salt, and pepper.
Place the cauliflower on a baking sheet lined with parchment paper. Roast for 20 minutes until tender and slightly crispy.
Meanwhile, slice the tempeh into 1/2-inch pieces. Toss the tempeh with a pinch of salt, pepper, and a drizzle of olive oil.
In a non-stick skillet over medium heat, lightly pan-fry the tempeh for about 3-4 minutes per side until golden brown.
Rinse and drain the chickpeas. Toss them with a small amount of olive oil, salt, and pepper, then place them on another baking sheet and roast in the oven for about 15 minutes until crispy.
Once roasted, transfer the cauliflower and chickpeas into a large bowl. Drizzle with buffalo sauce and gently toss to coat evenly.
Prepare the bowl by layering the cooked quinoa and mixed greens. Top with the buffalo cauliflower, chickpeas, and crispy tempeh.
Serve warm and enjoy your protein-packed, vibrant power bowl.