Servings: 6 servings
Ingredients
Greek Yogurt Ranch Sauce
- 1/2 cup Greek Yogurt, Plain, Fat Free
- 1/2 fl oz Lemon Juice
- 3 Tbsp Buttermilk, Whole
- 1 ea Garlic Clove, minced
- 2 tsp Dill, fresh, minced
- 1 Tbsp Chives, chopped
- 1 Tbsp Parsley, chopped
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Onion Powder
Buffalo Cauliflower
- 30 oz Cauliflower Florets
- 1.5 tsp Honey
- 1/2 cup Franks RedHot Wing Sauce
- 1/2 tsp Paprika
- 2.5 Tbsp Butter, unsalted
Quinoa
- 2 cups Quinoa, dry
- 2 fl oz Canola Oil
- 4 cups Water
Bowl Components
- 6 oz Green Cabbage, shredded
- 6 oz Red Cabbage, shredded
- 6 oz Radish, sliced
- 6 oz Avocado, sliced
- 6 Tbsp Green Onions, chopped
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Instructions
Greek Yogurt Ranch Sauce
- Add all ingredients to a large bowl and whisk together until combined.
Buffalo Cauliflower
- Preheat oven to 375F. Whisk together all ingredients in a large bowl. Toss buffalo sauce with cauliflower and spread evenly on a baking sheet. Roast for 20 minutes until florets are tender and taken on color.
Quinoa
- Add quinoa, oil and water to a large pot. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally until quinoa absorbs all the water.
Bowl Components
- To assemble each serving, arrange the following components in a bowl: 1 cup cooked quinoa, 5 oz buffalo cauliflower, 1 oz green cabbage, 1 oz red cabbage, 1 oz radish, 1 oz sliced avocado. Drizzle with 1 fl oz ranch and top with 1 Tbsp scallions.
Nutrition
Serving: 1bowl | Calories: 480kcal | Carbohydrates: 62g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Fiber: 11g
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