This bowl changed into not alleged to be the recipe I posted these days. I completely had any other {equally delicious} recipe scheduled and equipped to move and existence become exact.

To begin with, they’re incredible highly spiced— without being hearth-in-your-mouth spicy— that is the high-quality form of spicy (in my thoughts). Secondly, they’re severely flavorful. think of it as a mixture between buffalo wings and coconut curry. That sounds brilliant bizarre, however accept as true with me, they’re notable.


Ever on the grounds that I made those sandwiches, we’ve been certainly passionate about them here at my residence. To the point in which Nate has deemed them his actual favorite food (a little historical past: he says that about 5 times every week about a slew of different things, however these, apparently, are his actual favored). however we don’t love consuming a variety of bread in our weight loss plan, so I knew I had to insert this cauliflower goodness into another complete grain dish.

After a few weeks of throwing a few thoughts around, I sooner or later settled on those scrumptious, healthy quinoa power bowls. for the reason that cauliflower is SO flavorful, why no longer blend it up with some fantastic nutritious components? I’ve told you before I’m not a huge kale fan, however I sautéed a few up and it without a doubt went beautifully with this dish. I additionally added in some cooked chickpeas for protein, diced avocado as that creamy, cooling agent, and a few chopped parsley on top only for a bit of freshness. It’s that best blend of flavors and textures, all in one beautiful protein-packed bowl!.



  • head of cauliflower, chopped into florets
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/3 cup Frank's Red Hot Sauce
  • 3 tablespoons sriracha
  • 1 tablespoon butter (vegan or regular)
  • 3 tablespoons coconut milk (I used light)
  • 1 cup quinoa, dry
  • 2 cups water
  • 1 medium yellow onion, diced
  • 1 tablespoon olive oil
  • 1 cup kale, steamed or sautéed
  • 1 1/2 cup chickpeas, cooked or canned
  • 1 avocado, diced
  • chopped parsley to garnish

  1. For the cauliflower
  2. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
  3. For the quinoa
  4. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or sauté your kale a this time.
  5. For the sauce
  6. In a small sauce pan, whisk together Frank's Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.
  7. For the bowls
  8. Time to assemble your bowls! Start with a big scoop of quinoa, then a handful of chickpeas and kale. Add in a large helping of spicy cauliflower and some diced avocado. Top the whole bowl off with some fresh chopped parsley and dig in!

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