Buffalo Chickpea Bowl
This easy buffalo chickpea bowl can be prepped in just 15 minutes and is packed with crispy buffalo chickpeas, roasted cauliflower, fluffy quinoa, crisp romaine, crunchy carrots, creamy avocado and vegan ranch dressing. It’s perfect for meal prep for lunches or dinner!
What you’ll love about this:
I have always loved buffalo sauce in many forms- buffalo cauliflower wings, buffalo hummus, buffalo dip… the list goes on! I created this bowl for an easy meal with delicious buffalo flavors. If you like little spice, you need to try this recipe. And if you don’t, try using a mild buffalo sauce that isn’t spicy! If you’re a buffalo sauce lover, you need to try my Buffalo Tofu Wrap with an Easy Vegan Ranch.
This buffalo chickpea bowl recipe is similar to a buddha bowl (a bowl of various grains, proteins, veggies, and a sauce).
If you love easy bowls, try out my Crispy Asian Tofu Buddha Bowl or my Warm Quinoa Salad.
Other great ways to enjoy chickpeas:
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of buffalo sauce do I use?
Choose one based on your spice level preference. If you want it spicier get Frank’s Red Hot regular buffalo sauce. If you want it mild you can find mild buffalo sauce like this one here.
Where do I get vegan ranch dressing?
You can find this at many grocery stores in the refrigerated section. Follow Your Heart has a tasty one. You can also make your own Healthy Vegan Ranch in just 5 minutes!
How to Make a Buffalo Chickpea Bowl
Prep Chickpeas & Cauliflower
Start by preheating your oven to 425F.
In a bowl combined your chickpeas with buffalo sauce and spices and stir well. In another bowl add your cauliflower with olive oil and spices and mix well.
Roast
On a parchment lined sheet, add chickpeas on one side and cauliflower on the other. Place in oven for 20 minutes, stir half-way through.
Cook Quinoa
Cook your quinoa to package instructions.
Assemble
Prepare your bowl: quinoa, crispy chickpeas, cauliflower, chopped romaine, and carrots. Drizzle with vegan ranch and top with avocado. Optional: top with diced cilantro. Enjoy!
Storage Tips
To store your buffalo chickpea bowls you can make individual meal prep glass containers with all the ingredients except the romaine, carrots, avocado, and sauce (store that in a separate bag/container). It’s easy to reheat in the microwave for 45-60 seconds then top with your fresh ingredients. Store up to 3 days in the fridge.
I do not recommend storing the in the freezer.
Tips to Make the Best Quinoa
- Let your quinoa toast over medium heat for 5 minutes before adding water. It will improve the nutty flavor of the quinoa.
- Cook your quinoa with vegetable broth for a deeper flavor.
- Fluff your quinoa with a fork after its cooked to help the grains “breathe“and improve the fluffiness of the quinoa
Is buffalo sauce healthy?
Buffalo sauce (such as Frank’s Red Hot) contains simple ingredients like cayenne, vinegar, water, salt, and garlic powder. Studies have shown that capsaicin, a compound found in peppers, has been shown to relieve pain, increase weight loss, and reduce inflammation. It is higher in salt so it is good to consume in moderation. In this buffalo chickpea bowl only 2 tbsp is used to create a delicious spicy buffalo flavor.
Is this bowl gluten-free?
This buffalo chickpea bowl is gluten free, dairy free, and vegan! It works for many dietary needs to satisfy anybody.
Substitutions
- If you don’t have quinoa, try brown or white rice.
- Substitute cauliflower for broccoli for a variation in veggie and texture.
- Don’t like spicy buffalo? Try getting a mild buffalo sauce that has minimal spice!
More Healthy Dinner Recipes
Want some more ideas for what to make this week? Check out these mouthwatering recipes!
Buffalo Chickpea Bowl
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Equipment
- 2 bowls (mixing bowls)
Ingredients
- 1 cup uncooked quinoa
- 2 cups water can substitute vegetable broth for more flavor
Crispy Buffalo Chickpeas
- 2 15 oz can chickpeas drained and rinsed and dried with a towel
- 1/4 cup buffalo sauce* Such as Frank's Red Hot or a milder version
- 1 tsp onion powder
- 1/2 tsp paprika
Roasted Cauliflower
- ~3 cups chopped cauliflower ~ 1/2 large head
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
Other Toppings
- 2-3 cups chopped romaine
- 1-2 cups matchstick carrots
- 1 ripe avocado sliced
- Vegan ranch dressing of choice Homemade or storebought*
- Optional toppings: cilantro
Instructions
- Preheat oven to 425F.
Prepare Chickpeas & Cauliflower
- In a medium bowl, mix together your chickpeas with buffalo sauce and spices. Stir until combined.2 15 oz can chickpeas, 1/4 cup buffalo sauce*, 1 tsp onion powder, 1/2 tsp paprika
- In another bowl, mix together your chopped cauliflower with olive oil and spices. Stir until combined.~3 cups chopped cauliflower, 1 tbsp olive oil, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt
Roast Chickpeas & Cauliflower
- On a parchment lined baking sheet, add chickpeas on one side and cauliflower on another. Bake for 25 minutes, stirring halfway through until crispy and slightly browned.
Cook Quinoa
- Begin cooking your quinoa to package instructions. This will take ~15 minutes.1 cup uncooked quinoa, 2 cups water
Assemble Bowl
- Make your buffalo chickpea bowl by adding your cooked quinoa, buffalo chickpeas, roasted cauliflower, chopped romaine, and matchstick carrots to a large shallow bowl.
- Top with sliced avocado and drizzle with vegan ranch.
The flavors are perfectly balanced and those crispy chickpeas are addictively good. I opted for broccoli instead of cauliflower and it was so delicious, even the non-vegans loved it. Yum!
Thanks Mae!!
This was so delicious! I love finding new plant based meals. The flavors were great and I love that this incorporates some crunch by roasting the chickpeas. Will be a new staple!
Thanks Sarah – So happy you enjoyed it!