I love buffalo chicken anything. One of my favorite recipes is Buffalo Chicken Stuffed Sweet Potatoes because it’s healthy (can be Whole 30 compliant) but I still get all that yummy buffalo flavor. While that’s my go-to buffalo chicken dinner recipe, these quinoa bowls are my go-to lunch. It’s so easy to make a big batch of quinoa (or use the microwavable frozen organic quinoa from Trader Joe’s), mix up a batch of the sauce, and keep the veggies on hand all week. During the day, I can quickly throw together a bowl so I can keep on working. BRB…must go make these for lunch right now!
Buffalo Chicken Quinoa Bowls
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 bowl
Ingredients
For the bowls
1 cup cooked quinoa
1/4 cup shredded carrots
1/4 cup shredded purple cabbage
1/4 cup broccoli florets, chopped small
1/4 cup diced avocado
2 Tbsp gorgonzola
1 Tbsp sliced green onions
1/2 cup shredded rotisserie chicken
For the buffalo sauce
1/2 cup Frank’s Hot Sauce
1/3 cup olive oil
1 tsp seasoned salt
Instructions
Whisk together the hot sauce, olive oil, and seasoned salt until well combined. To assemble the bowls, put the cooked quinoa in the bottom of a bowl. Top with carrot, cabbage, chicken, broccoli, gorgonzola, sliced green onion, and avocado. Drizzle the buffalo sauce over the top and serve immediately.