Buffalo Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 45 minutes

*Time Includes Chopping

Ingredients:

• 1 Cup Rice or Quinoa

• 2 Cups Chicken or Chickpeas

• 1 Cup Buffalo Sauce

• 4 Celery Stalks

• ½ Cup Shredded Carrots

• 2 Avocados

• 1 Cup Mixed Greens

• Yogurt Ranch Dressing

  • ½ cup plain coconut yogurt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 TBSP fresh chopped parsley

  • 1 TBSP fresh chopped chives

  • 1 TBSP fresh chopped dill (or ½ tsp dried)

  • 1.5 TBSP lemon juice

  • ½ tsp pepper

  • ½ tsp salt

  • ¼ cup unsweetened almond milk

• Seasoning: Buffalo Sauce, Salt, Pepper, Garlic Powder, Onion Powder

How To:

1. Cook rice or quinoa: White Rice, Brown Rice, Cauliflower Rice, Quinoa

2. Marinate the chicken or chickpeas by coating with seasoning (buffalo sauce, salt, pepper, garlic powder, and onion powder) and allow to sit in the refrigerator for at least 20 minutes.

3. Chop the celery, avocado, and mixed greens. Shred the carrots.

4. Cook chicken or chickpeas by sauteing on a pan over medium heat until cooked through (about 15 minutes.)

5. Chop the chicken into bite sized pieces.

6. Assemble the bowl by adding the rice or quinoa, then the chicken and veggies. Top with dressing and enjoy!

Notes:

• Make grain free, elimination diet, and whole 30 friendly by using cauliflower rice instead of white or brown rice or quinoa and using chicken rather than chickpeas.

• Make vegan or vegetarian by using chickpeas rather than chicken.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)