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Buffalo Ranch Cauliflower Rice Bowls - Spicy, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Buffalo chicken (or tofu): 1 pound boneless, skinless chicken breast, cut into bite-size pieces (or firm tofu, pressed and cubed)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1/3 cup Buffalo hot sauce (like Frank’s RedHot)
  • 1 tablespoon butter or ghee (optional, for a silkier sauce)
  • For the cauliflower rice: 1 large head cauliflower, riced (about 5 cups) or 2 bags pre-riced cauliflower (frozen or fresh)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Salt and black pepper, to taste
  • Juice of 1/2 lemon (optional, for brightness)
  • For the ranch drizzle: 1/3 cup plain Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice or white vinegar
  • 1 teaspoon dried dill (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon dried chives (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2–3 tablespoons water or milk, to thin as needed
  • Bowl add-ins and toppings: 1 cup shredded carrots
  • 1 cup diced celery
  • 1 cup chopped cucumber or bell pepper
  • 1 avocado, sliced (optional)
  • 2 green onions, thinly sliced
  • Crumbled blue cheese or feta (optional)
  • Fresh cilantro or parsley, chopped

Method
 

  1. Prep the ranch. In a small bowl, whisk yogurt, mayo, lemon, dill, chives, garlic powder, onion powder, salt, and pepper. Thin with water or milk to a drizzle. Chill while you cook.
  2. Season the protein. Toss chicken (or tofu) with 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Sear the protein. Heat a large skillet over medium-high. Add the remaining 1 tablespoon oil. Cook chicken for 6–8 minutes, stirring, until browned and cooked through. For tofu, cook 8–10 minutes until golden on all sides.
  4. Buffalo it. Reduce heat to medium-low. Stir in Buffalo sauce and butter, if using. Simmer 1–2 minutes until coated and glossy. Remove from heat.
  5. Cook the cauliflower rice. In another skillet, warm 1 tablespoon oil over medium. Add garlic, cook 30 seconds. Stir in cauliflower rice, salt, and pepper. Sauté 4–6 minutes until tender but not mushy. Finish with lemon juice if you like.
  6. Prep the veggies. While rice cooks, chop carrots, celery, cucumber or bell pepper, and slice avocado and green onions.
  7. Assemble the bowls. Divide cauliflower rice into bowls. Top with Buffalo chicken (or tofu), crunchy veggies, and avocado. Drizzle with ranch. Finish with green onions, herbs, and blue cheese if you want a classic Buffalo vibe.
  8. Taste and tweak. Add extra Buffalo sauce for more heat or an extra spoon of ranch for coolness. Season with a pinch of salt if needed.