In another attempt to put color back on the table while still embracing winter veg, we’ve developed the Buffalo Brussels Bowls as a vegetarian twist on the bar food classic, buffalo chicken wings. The Brussels sprouts are roasted and then tossed in a tangy buffalo sauce and piled on your favorite grain or green. I added pickled carrots and onions as a nod to the traditional side, and the whole thing is drizzled with one of the crowd favorite sauces: Yogurt Ranch. Your shortcut here would be to use a store-bought ranch (Toby’s is our favorite and Trader Joe’s makes a vegan one that isn’t bad, just need to add a little lemon).

If you’re in the mood for protein, I suggest swapping half of the Brussels for 3/4 lb. of diced chicken breast. Toss it in 2 Tbsp. arrowroot starch, 2 tsp. avocado oil, 1 tsp. sea salt and 1 tsp. pepper. Then, in a medium skillet coated with a light drizzle of oil, sear the chicken for about 8 minutes, or until golden on all sides and cooked through. Toss in the buffalo sauce once cooked, and proceed with the rest of the recipe.