Buffalo Chickpea Bowl
This Buffalo Chickpea Bowl is an easy weeknight meal packed with crisp buffalo chickpeas, tender roasted cauliflower, crunchy romaine and carrots, and creamy avocado and vegan ranch.
Servings: 4 bowls
Calories: 344kcal
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.
Notes
Choose buffalo sauce based on your spice preference: If you want it spicier get Frank's Red Hot. If you want it mild you can find mild buffalo sauce like this one here.
Vegan ranch: Make your own healthy, easy vegan ranch using my recipe here. You can find lots of vegan ranch dressings at the grocery store. My favorite is Follow Your Heart.
How to store Buffalo Chickpea Bowls: Store up to 3 days in the fridge. For meal prep store in separate glass containers WITHOUT romaine, avocado, carrots, or ranch. Reheat in the microwave for 45-60 seconds and then top with fresh ingredients.
Other tips for Buffalo Chickpea Bowls:
-Want crispier chickpeas? Remove the cauliflower once cooked and roast them for up to 30-35 minutes, stirring every 10-15 minutes.
-Air fry your chickpeas and cauliflower for a different texture/crispiness.
-Switch up this recipe with BBQ sauce or garlic herb seasoning on your chickpeas!
Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.
Nutrition
Calories: 344kcal | Carbohydrates: 40g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 703mg | Potassium: 886mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7595IU | Vitamin C: 44mg | Calcium: 68mg | Iron: 3mg