Buffalo Ranch Crunch Bowl

A satisfying and flavorful vegan bowl featuring buffalo soy curls, a crunchy slaw, and quinoa. Perfect for a nourishing meal during your follicular phase.

By @julieandamy_

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 large Red Onion thinly sliced
• 0.5 cup Vinegar
• 0.5 cup Water
• 0.5 teaspoon Salt
• 1 teaspoon Sugar
• 0.5 head Green Cabbage
• 2 stalks Celery
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1 tablespoon Maple Syrup
• 2 cups Soy Curls dried
• 0.5 cup Buffalo Sauce
• 2 cups Water
• 0.25 teaspoon Chili Flakes
• 1 cup Quinoa
• 2 cups Water
• 1 piece Bay Leaf
• 0.5 cup Ranch Dressing preferably vegan
• 0 Cilantro

Instructions

1. Prepare the quick pickled onions by thinly slicing a red onion and placing it in a jar with equal parts vinegar and water. Add a pinch of salt and sugar.
2. Create a slaw by finely shredding green cabbage and celery. Toss with a sweet, zesty dressing made from lemon juice, olive oil, and a dash of maple syrup.
3. Cook the soy curls by rehydrating them in hot water for 10 minutes. Drain and sauté in buffalo sauce until well coated and heated through.
4. Prepare quinoa by cooking according to package instructions. Fluff with a fork once done.
5. Assemble the bowl by layering quinoa, slaw, buffalo soy curls, and pickled onions. Serve with a drizzle of ranch dressing if desired.