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Buffalo Chickpea Buddha Bowl

You will love how quickly you can throw together these Buffalo Chickpea Bowls. Buffalo chickpeas, quinoa and crisp veggies are tossed together in this healthy vegetarian recipe. Whip together some homemade ranch dressing and you have a meal on the table in 30 minutes!
Course Dinner, Main Course
Cuisine American
Keyword 30 minute meal, gluten-free, healthy, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the Buffalo Chickpeas

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 tablespoons Ghee
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ tsp sea salt
  • ½ cup hot sauce

For the Ranch Dressing:

  • 3 tbsp mayonnaise
  • ½ cup Greek yogurt
  • 2 tbsp fresh lemon juice
  • 2 tablespoons fresh chopped dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tablespoons chopped chives
  • 2 tbsp fresh parsley
  • 1 clove garlic
  • ¼ tsp black pepper
  • ½ tsp sea salt

For Assembling the Bowl:

  • 2 cups cooked quinoa
  • 2 cups mixed greens
  • 1 carrot, julienned
  • 1 celery stalk, diced
  • 1 avocado, diced

Instructions

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • In a medium-sized sauce pan, heat the ghee, garlic powder, onion powder and salt over medium heat until combined, about 1 minute. Add ¼ cup of the hot sauce and stir to combine. Pour the drained and rinsed chickpeas into the pan and toss to coat.
  • Spread the chickpeas on a rimmed baking sheet lined with parchment paper in a single layer. Roast until the liquid is absorbed and the chickpeas are still tender, about 15-20 minutes.
  • Remove from the oven and toss with the remaining ¼ cup of the hot sauce.
  • While the chickpeas are cooking, make the quinoa according to the package instructions.
  • Next, cut your veggies and set aside.
  • Last, make your ranch. Add all of the ingredients to a bowl and mix or use a blender until smooth and creamy.
  • To assemble the bowls: Place ½ cup quinoa in each of the four bowls along with ½ cup mixed greens, carrots, celery and avocado. Divide buffalo chickpeas evenly between the bowls and drizzle with ranch dressing.