Last Updated on August 1, 2025 by Christin Gillespie
This Black Bean & Buffalo Cauliflower Rice Bowl with Cashew Ranch is a mega flavorful vegan recipe that is created with healthy ingredients. Cooked cauliflower rice gets coated in homemade buffalo sauce, paired with warm black beans, fresh greens, jalapeño guacamole, & a tangy cashew ranch dressing. Ready in 20 minutes, easy to make, & will level up your weeknight evening!
Buffalo cauliflower florets are totally tasty, but equally as delicious is buffalo cauliflower rice. It’s the same thing, but different & way less complicated to make. Simply defrost the frozen cauliflower rice in a skillet, then coat it in homemade buffalo sauce.
Alongside the spicy buffalo cauliflower rice, the pairings of warm black beans, fresh greens, jalapeño guacamole, & a tangy cashew ranch take the bowl to the next level.
If it could not get any better, this mouthwatering meal is ready in 20 minutes, super simple to make, & perfect for leftovers. What more could you ask for?!
Why You’ll Love This Buffalo Cauliflower Rice Bowl Recipe
- Seamless to Make: The ultimate weeknight meal, as it’s ready in 20 minutes or less!
- Very Tasty: Thanks to the buffalo-coated cauliflower rice, this bowl is bold in flavor at every bite!
- Meal Prep Approved: This Black Bean & Buffalo Cauliflower Rice Bowl with Cashew Ranch stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Black Beans: Full of healthy fats & plant-based protein.
- Organic Cauliflower Rice: You can find organic pre-made cauliflower rice at your local health food store.
- Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & it’s not too spicy.
- Organic Seasonings: Organic garlic powder, sea salt & black pepper.
- Organic Macadamia Nut Oil: This is my favorite oil to use for the homemade buffalo sauce. Not only can it withstand high-heat temperatures, but it also has a rich, buttery flavor without being too overpowering.
- Organic Greens: Any greens work great. Baby spinach, baby red & green chard, kale, or a combination.
- Organic Jalapeño Guacamole: The key to making the best homemade guacamole is to use a ripe avocado. Feel free to omit the jalapeño if you can’t handle the heat.
- Organic Cashew Ranch Dressing: It’s herby, tangy, & creamy, which makes it the perfect condiment to pair with the bowl.
- Organic Fresh Cilantro: For garnishing!
How to Make
- Buffalo Sauce. In a bowl, whisk the sauce ingredients together.
- Buffalo Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the buffalo sauce.
- Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth & creamy. Once blended, stir in the dried dill & parsley.
- Jalapeño Guacamole. In a medium-sized bowl, first mash the ripe avocado by using the back of a fork until the desired texture is achieved. I like mine chunky. Next, stir in the remaining guacamole ingredients.
- Assemble. Divide the fresh greens, buffalo cauliflower rice, warm black beans, & guacamole between bowls. Top with the cashew ranch dressing & fresh cilantro. Enjoy!
Tips for Making this Vegan Buffalo Bowl Perfectly
- Organic Macadamia Nut Oil: This is my favorite oil to use for the homemade buffalo sauce. Not only can it withstand high-heat temperatures, but it also has a rich, buttery flavor without being too overpowering.
- Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & it’s not too spicy. (You can order it too).
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew ranch is creamy & smooth.
Storing & Reheating
As mentioned above, this Black Bean & Buffalo Cauliflower Rice Bowl with Cashew Ranch is the perfect healthy vegan recipe for leftovers & meal prep!
Storing. Transfer ingredients to separate airtight glass containers. The bowl ingredients will last up to 4 days. I don’t recommend preparing the guacamole until it’s ready to be enjoyed.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the black beans & buffalo cauliflower rice to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.
More Vegan Bowl Recipes You’ll Love
- Enchilada Cauliflower & Black Bean Fajita Bowl with Jalapeño Crema
- Crispy Chickpea Chimichurri Bowl
- Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole
- Spicy Honey Mustard Crispy Chickpea Bowl
- Portobello Steak & Quinoa Fajita Bowl
- Chipotle Honey Crispy Chickpea Bowl with Cucumber Avocado Salsa
Sharing Is Caring!
If you make this Black Bean & Buffalo Cauliflower Rice Bowl with Cashew Ranch, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Black Bean & Buffalo Cauliflower Rice Bowl with Cashew Ranch
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Black Bean & Buffalo Cauliflower Rice Bowl with Cashew Ranch is a mega flavorful vegan recipe that is created with healthy ingredients. Cooked cauliflower rice gets coated in homemade buffalo sauce, paired with warm black beans, fresh greens, jalapeño guacamole, & a tangy cashew ranch dressing. Ready in 20 minutes, easy to make, & will level up your weeknight evening!
Ingredients
Always opt for organic ingredients.
BUFFALO CAULIFLOWER RICE
- 2 cups frozen cauliflower rice
- ¼ cup hot sauce
- 2 tbsp macadamia nut oil
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
CASHEW RANCH
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- ½ cup spring water, plus more to thin
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- Sea salt & black pepper, to taste
JALAPEÑO GUACAMOLE
- 1 large ripe avocado
- 1 jalapeño, chopped
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
BOWL
- 1 (15-oz) can black beans, warmed
- Fresh greens of choice
- Fresh cilantro
Instructions
- Buffalo Sauce. In a bowl, whisk the sauce ingredients together.
- Buffalo Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the buffalo sauce.
- Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth & creamy. Once blended, stir in the dried dill & parsley.
- Jalapeño Guacamole. In a medium-sized bowl, first mash the ripe avocado by using the back of a fork until the desired texture is achieved. I like mine chunky. Next, stir in the remaining guacamole ingredients.
- Assemble. Divide the fresh greens, buffalo cauliflower rice, warm black beans, & guacamole between bowls. Top with the cashew ranch dressing & fresh cilantro. Enjoy!
Notes
Organic Macadamia Nut Oil: This is my favorite oil to use for the homemade buffalo sauce. Not only can it withstand high-heat temperatures, but it also has a rich, buttery flavor without being too overpowering.
Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & it’s not too spicy. (You can order it too).
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew ranch is creamy & smooth.
Storing & Reheating: Transfer ingredients to separate airtight glass containers. The bowl ingredients will last up to 4 days. I don’t recommend preparing the guacamole until it’s ready to be enjoyed. To reheat, preheat the oven to 350 degrees F. Transfer the black beans & buffalo cauliflower rice to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.
Leave a Reply