Buffalo Cauliflower Grain Bowl

A healthy, plant-based alternative to Buffalo wings, this dish is packed with fiber and plant-based protein. The base of brown rice keeps it satisfying while offering gut-friendly benefits. Great for those looking for a filling yet light meal. 

Servings: 6
Calories per serving: Approximately: 491

Ingredients:

• 5 cups fresh cauliflower florets

• 1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry

• 3 tablespoons extra-virgin olive oil

• ¼ teaspoon salt

• 4 tablespoons Buffalo-style hot sauce

• ½ cup whole-milk plain strained (Greek-style) yogurt

• 3 tablespoons water

• 1 tablespoon lemon juice

• ½ teaspoon dried parsley

• ½ teaspoon dried chives

• ½ teaspoon dried dill

• ¼ teaspoon garlic powder

• 2 (8.8-ounce) packages pre-cooked microwaveable brown rice

• 1 large carrot, peeled

• 1 avocado, sliced

• 1 cup thinly sliced celery

Instructions:

1. Preheat oven to 475°F. Line a large-rimmed baking sheet with parchment paper.

2. Trim 5 cups cauliflower florets into 1- to 1½-inch pieces; place in a medium bowl. Add chickpeas, 3 tablespoons oil, and ¼ teaspoon salt; toss until evenly coated. 

3. Spread in a single layer on the prepared baking sheet. 

4. Roast, undisturbed, until the cauliflower is tender and the chickpeas are starting to crisp 15 to 20 minutes.

5. Return the cauliflower and chickpeas to the bowl. 

6. Add 4 tablespoons hot sauce; toss until evenly coated. 

7. Spread in a single layer on the baking sheet. Roast, undisturbed, until slightly crisp and browned, about 10 minutes.

8. Meanwhile, whisk ½ cup yogurt, 3 tablespoons water, 1 tablespoon lemon juice, ½ teaspoon each dried parsley, dried chives and dried dill and ¼ teaspoon garlic powder together in a medium bowl until smooth and creamy. 

9. Microwave 2 (8.8-ounce) packages of rice according to package directions. 

10. Lay the carrot flat on a cutting board. Create 1½ cups of ribbons using a vegetable peeler, rotating the carrot as needed. (Reserve any remaining carrot for another use.)

11. Divide the rice among 6 bowls. 

12. Top the bowls with the cauliflower mixture, carrot ribbons, avocado, celery and the dressing.