Ingredients
Scale
For the Roasted Cauliflower:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Buffalo Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- ¼ cup hot buffalo sauce (or more to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
For the Vegan Ranch Dressing:
- ½ cup vegan mayo
- 2 tablespoons unsweetened plant-based milk (like almond or oat milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
Bowl Components:
- 2 cups mixed greens (spinach, arugula, or lettuce)
- 1 ripe avocado, sliced
- 1 cup cooked quinoa or brown rice
- 1 small cucumber, thinly sliced
- ½ red onion, thinly sliced
- Fresh parsley, for garnish
- Smoked paprika, for sprinkling
Instructions
Step 1: Roast the Cauliflower
- Preheat the oven to 400°F (200°C).
- Place the cauliflower florets on a baking sheet and drizzle with olive oil.
- Sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Toss the cauliflower to ensure it is evenly coated.
- Roast in the oven for 25-30 minutes, flipping halfway, until the cauliflower is golden brown and crispy on the edges.
Step 2: Prepare the Buffalo Chickpeas
- While the cauliflower is roasting, heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the drained chickpeas and sauté for 5 minutes until they start to crisp up.
- Pour in the buffalo sauce and stir to coat the chickpeas evenly.
- Sprinkle with garlic powder, onion powder, smoked paprika, and salt to taste.
- Cook for another 3-4 minutes until the sauce thickens and sticks to the chickpeas. Remove from heat and set aside.
Step 3: Make the Vegan Ranch Dressing
- In a small bowl, whisk together the vegan mayo, plant-based milk, and apple cider vinegar.
- Add garlic powder, onion powder, and fresh dill.
- Season with salt and pepper, adjusting to taste.
- Chill the dressing in the refrigerator while assembling the bowls.
Step 4: Assemble the Bowls
- Start by adding a base layer of cooked quinoa or brown rice to each bowl.
- Add a handful of mixed greens on top.
- Arrange the roasted cauliflower, buffalo chickpeas, cucumber, red onion, and sliced avocado over the greens.
Step 5: Add the Finishing Touches
- Drizzle the vegan ranch dressing generously over the top.
- Garnish with chopped fresh parsley and a sprinkle of smoked paprika for added flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 390
- Sodium: 670mg
- Fat: 24g
- Protein: 12g