Buffalo Cauliflower & Chickpea Power Bowl

Looking for a spicy, protein‑packed dinner that’s ready in under half an hour? This Buffalo Cauliflower & Chickpea Power Bowl delivers bold flavor, a crunchy texture, and a creamy finish all in one sheet pan. It’s the perfect meal for busy weeknights and a great post‑workout lunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 ½ cups cauliflower florets
• 1 cup cooked chickpeas (rinsed, drained)
• 3 cups chopped kale (stems removed)
• 1 tbsp olive oil
• ½ cup plain Greek yogurt
• 2 tbsp ranch dressing
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp low‑sodium soy sauce
• 1 tbsp hot sauce (e.g., Frank’s RedHot)
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper, to taste
• 1 tbsp chopped scallions (optional)
• ¼ cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the Greek yogurt, ranch dressing, dill, lemon juice, soy sauce, hot sauce, smoked paprika, garlic powder, salt, and pepper to make the creamy buffalo sauce.
3. Toss cauliflower florets and chickpeas in the sauce until evenly coated, then spread them in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 20 minutes, stirring once, until cauliflower is crispy and chickpeas are golden.
5. While the veggies roast, sauté kale in a skillet with a splash of olive oil over medium heat until wilted, about 5 minutes.
6. When the cauliflower and chickpeas are done, transfer the skillet of kale to the baking sheet, mixing everything together to combine the flavors.
7. Sprinkle optional cheddar cheese and garnish with scallions; return to the oven for an additional 3‑4 minutes until cheese melts.
8. Serve warm, drizzled with a bit of extra yogurt if desired.

Chef's Note

For an extra protein kick, swap the chickpeas for diced turkey breast or add a scoop of hemp protein powder to the sauce.

Make-Ahead Tips

Keep the cauliflower and chickpeas separate until ready to roast; the kale can be pre‑sautéed and stored in the fridge. Assemble and bake within 1 day.

Substitutions

Use tofu cubes or tempeh instead of chickpeas; replace Greek yogurt with silken tofu for a dairy‑free version.