10 minutes
Free of: gluten/wheat, dairy, eggs, corn, soy, refined sugar
45 - 60 minutes
4 servings
1 cup “riced” cauliflower or small florets (buy “riced” or use florets and put in blender; pulse into small pieces)
⅓ cup hot sauce
3 Tbsp + 1 Tbsp coconut oil, divided (3 Tbsp for sauce, 1 Tbsp for sweet potato)
2 Tbsp coconut aminos
1 tsp garlic powder or fresh garlic, minced
½ tsp onion powder
4 medium or large sweet potatoes
2 avocados
Preheat oven to 375 degrees F.
Place sweet potatoes on lined baking sheet. Rub with coconut oil, and bake for 45-60 minutes or until fork-tender. Remove from oven and let cool.
In a small saucepan on medium-high heat, combine the hot sauce, coconut oil, coconut aminos, garlic (fresh or powder) and optional cayenne. Stir together and heat until coconut oil is melted.
Place cauliflower “rice” or small florets in a large bowl, add buffalo sauce (reserving 1-2 Tbsp of the buffalo sauce) and toss to coat. Place cauliflower on lined baking sheet, and bake for 10 – 15 minutes.
Mash avocados, then cut sweet potatoes in half, but not all the way through (so it forms a vessel to hold the cauliflower in). Scoop some of the avocado mash into middle of sweet potato, then add buffalo cauliflower and top with reserved buffalo sauce. Enjoy!