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Buffalo Chickpea Vegan Buddha Bowl
Print Recipe
Buffalo chickpeas, quinoa and veggies are tossed together in this healthy, gluten free, vegan buddha bowl recipe, topped with an easy homemade vegan ranch dressing, all made in just 20 minutes!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings
2
bowls
Calories
366
Author
Whitney Bond
Ingredients
Buffalo Chickpea Buddha Bowls
1
cup
cooked quinoa
1
tbsp
coconut oil
14.5 oz
can
chickpeas
drained, rinsed & dried
¼
cup
buffalo sauce
½
cup
carrots
shredded
½
cup
tomatoes
diced
1
jalapeno
thinly sliced
1
avocado
thinly sliced
Vegan Ranch Dressing
⅓
cup
full fat canned unsweetened coconut milk
1
cup
veganaise
or other vegan mayonnaise
1
tsp
apple cider vinegar
1
tsp
garlic powder
½
tsp
onion powder
1
tbsp
dried parsley
1
tsp
dried dill
1
tsp
dried chives
½
tsp
salt
½
tsp
black pepper
Instructions
Vegan Ranch
Add all of the ingredients to a mason jar and shake to combine. Place in the refrigerator until ready to serve.
Buffalo Chickpea Buddha Bowls
Cook the quinoa according to package directions. If you already have cooked quinoa on hand, you can skip this step.
Add the coconut oil to a large skillet over medium high heat. Add the chickpeas and buffalo sauce, toss together and cook for 3-5 minutes.
Divide the quinoa between two bowls, top with the buffalo chickpeas, carrots, tomatoes, jalapenos and avocado.
Drizzle with vegan ranch dressing and additional buffalo sauce, if you’d like.
Notes
The nutritional information provided does not include the vegan ranch dressing.
Nutrition
Calories:
366
kcal
|
Carbohydrates:
35
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Sodium:
958
mg
|
Potassium:
858
mg
|
Fiber:
11
g
|
Sugar:
5
g
|
Vitamin A:
5878
mg
|
Vitamin C:
25
mg
|
Calcium:
38
mg
|
Iron:
2
mg