INGREDIENTS
1/3 cup
Frank's red hot sauce
1
Avocado
1
head Cauliflower
1 1/2 cups
Chickpeas, cooked or canned
1 cup
Kale
1
Parsley
1
Yellow onion, medium
3 tbsp
Coconut milk
3 tbsp
Sriracha
1 cup
Quinoa, dry
1
Salt and pepper
1 tbsp
Olive oil, extra virgin
1 tbsp
Olive oil
1 tbsp
Butter, vegan or regular
2 cups
Water