Years ago, I had a Buffalo Chicken Sweet Potato Poutine, and it was so good. So here is my attempt on a nourishing salad bowl, inspired by this tasty poutine that I still often think about! It has everything I want in a salad: lots of flavours, a little heat, it’s packed with protein and it has carbs to keep you full and satiated!
How To Make Buffalo Chicken & Cauliflower Bowl
I love this Buffalo Chicken & Cauliflower Bowl recipe because it’s actually really easy to make–don’t let the number of ingredients make you think otherwise! The first step is going to be cooking your cauliflower florets: you can use fresh, but I use frozen because it’s already precut. Toss it in the spices and cornstarch (this is what will give it that crisp!) and drizzle with olive oil, before adding it to one half of a parchment-baking sheet. To the other side of the baking sheet, add your sweet potato fries. Place your veggies in the oven to cook at 425F for 25 minutes.
This is a great time to chop up your veggies and shred your rotisserie chicken if you haven’t already! Once the veggies are cooked, remove the sweet potato fries from the baking sheet, and set aside. Add your chicken to the baking sheet, drizzle with buffalo sauce, and toss everything to coat. Toss it back into the oven for 10 minutes.
Now all that’s left to do is assemble the bowl! Place romaine at the bottom of a bowl. Top with cucumber, the buffalo cauliflower and chicken, the sweet potato fries, crumbled blue cheese, and chopped green onions. Drizzle with ranch dressing and enjoy!
Ingredients
Frozen Cauliflower
Leftover Chicken
Buffalo Sauce
Romaine Lettuce
Frozen Sweet Potato Fries
Cucumber
Blue Cheese
Ranch Dressing
Green Onions
Cornstarch
Garlic Powder
Olive Oil
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Buffalo & Chicken Cauliflower Bowls
Ingredients
- 1 cup Frozen Cauliflower
- 1 tsp Cornstarch
- 1/2 tsp Garlic Powder
- Salt to taste
- 1 tsp Olive Oil
- 1/2 cup Frozen Sweet Potato Fries
- 4 oz Shredded Chicken Rotisserie
- 1/4 cup Buffalo Sauce
- 1 cup Romaine Lettuce chopped
- 1/4 cup Cucumber sliced
- 2 tbsp Ranch Dressing
- 1 tbsp Blue Cheese crumbled
- 1 Green Onion chopped
Instructions
- Preheat oven to 425F. Toss cauliflower in cornstarch, garlic powder and salt. Spread cauliflower onto one side of a parchment-lined baking sheet. To the other side of the baking sheet, add the sweet potato fries. Bake for 25 minutes.
- Once cooked, remove the sweet potato fries and set aside. Add the shredded chicken to the baking sheet. Add the buffalo sauce, and toss together chicken and cauliflower. Bake for an additional 10 minutes.
- Assemble bowl: add the romaine to a bowl, and top with cucumber, buffalo cauliflower and chicken, sweet potato fries, blue cheese and green onions. Drizzle with ranch dressing and enjoy!
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