Buffalo Chickpea Vegan Buddha Bowl
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!
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
Calories 366kcal (18%)Carbohydrates 35g (12%)Protein 7g (14%)Fat 24g (37%)Saturated Fat 8g (40%)Sodium 958mg (40%)Potassium 858mg (25%)Fiber 11g (44%)Sugar 5g (6%)Vitamin A 5878mg (118%)Vitamin C 25mg (30%)Calcium 38mg (4%)Iron 2mg (11%)
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