Buffalo Chickpea Vegan Buddha Bowl
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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!
When it comes to healthy, easy meals for lunch or dinner, buddha bowls are my go-to! From Veggie Fajita Rice Bowls to Thai Peanut Sweet Potato Buddha Bowls to Vegan Grilled Veggie Buddha Bowls, all of these gluten free and vegan buddha bowl recipes are easy to make and perfect for meal-prep!
For this Buffalo Chickpea Bowl, I tossed my favorite sauce with one of my favorite meatless proteins, then added spicy jalapenos, fresh tomatoes and carrots, creamy avocado and a vegan ranch dressing on top.
How to make vegan ranch dressing
Vegan ranch dressing is really easy to make at home. To make it, you’ll need vegan mayonnaise (I used vegenaise), coconut milk, apple cider vinegar and dried herbs (I used Litehouse Instantly Fresh Herbs).
Simply shake all of the ingredients together in a mason jar and use the vegan ranch to top this buffalo chickpea bowl, then store the rest in the fridge to use on salads or other buddha bowls throughout the week. You can also use it as a dipping sauce for veggies or homemade vegan sweet potato tots.
How to make the buddha bowl
For this chickpea bowl recipe, I used canned chickpeas to make it quick and easy. I sautéed the chickpeas in coconut oil with buffalo sauce, then added fresh carrots and jalapenos to the buddha bowl to give it a crunch. The crunchy veggies pair perfectly with the tender, saucy chickpeas.
Are chickpeas gluten free?
Yes! And in fact this entire buddha bowl recipe is gluten free. Always check labels on the buffalo sauce you purchase to make sure it’s gluten free and vegan. Franks Red Hot Buffalo Sauce is vegan and gluten free, which is what I used in this recipe. Tabasco Buffalo Sauce is also vegan, gluten free and Whole30 approved.
More chickpea recipes
In addition to this Vegan Chickpea Bowl, you’ll love these other vegetarian and vegan chickpea recipes!
- Vegan Zucchini Quinoa Burgers
- Greek Quinoa Salad (omit the feta cheese to make this delicious vegetarian salad vegan!)
- Roasted Beet Hummus
- Greek Zucchini Noodles (omit the feta in this vegetarian zoodle recipe to make it vegan!)
- Spicy Sriracha Hummus
Buffalo Chickpea Vegan Buddha Bowl
Ingredients
Buffalo Chickpea Buddha Bowls
- 1 cup cooked quinoa
- 1 tablespoon coconut oil
- 14.5 ounce can chickpeas, drained, rinsed and 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 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- ½ teaspoon salt
- ½ teaspoon 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 on the stove 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 Facts
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