Bison Quinoa Power Bowl

Ever since I moved to Texas, I’ve been obsessed with bison. It’s such a flavorful meat and a great source of protein! After trying the bison bowl at Snap Kitchen a few times, I just had to figure out how to make it myself. And guess what – its spot on!

So here we are, with this amazing Bison & Quinoa Power Bowl recipe that will leave your tastebuds flexin’. Lots of protein to build up those muscles and crazy flavors that will make you want to eat all in one day! (I literally have it for two meals every time I make it.)

Let me know what you think!!

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Buffalo Cauliflower with Gorgonzola

Buffalo Cauliflower with Gorgonzola


  • 1 head Cauliflower, separated
  • 1 cup Buffalo Sauce
  • 1/2 cup Gorgonzola Cheese
  • Black Pepper to Taste


  1. Combine cauliflower and 1/2 cup of buffalo sauce. Toss until well coated.
  2. Refrigerate for 1 hour.
  3. Spray a baking sheet with olive oil.
  4. Bake cauliflower in oven at 450 degrees for 25 minutes.
  5. Toss cauliflower in remaining buffalo sauce.
  6. Toss cauliflower in gorgonzola sauce.
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I'm a twenty-something lifestyle blogger who tries not to take life too seriously. I think laughing and running are the cure to everything especially when its done in a new city. I think a balanced diet is important, and that they're much easier when they include chocolate. :)

  1. Those type of bowls are my favorite thing to cook during the week! I never thought of using bison though! Also great tip about the olive oil in your quinoa, mine ALWAYS sticks together!

    1. Sorry for the late response—You should definitely try it! I have another yummy bison recipe coming soon!

  2. I too am a fan of the Snap Kitchen dish, but they’ve raised their prices and $9.00 for a small version of this seems high to me. Your recipe is almost spot on to theirs. Your recipe is a little spicier, but I like that. Some people might want to cut back a little on the cumin if thy’re not spice lovers. I also added a little low fat cheddar to the final serviing. Also love that your recipe makes about 5 SK size portions, so perfect for my weekday lunches. Thank you so much Ginger!

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