Ingredients
Scale
For the Buffalo Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- Salt and pepper, to taste
- ⅓ cup buffalo sauce (store-bought or homemade)
- 1 tablespoon melted vegan butter or regular butter (optional for richness)
For the Roasted Veggies:
- 1 large sweet potato, diced into small cubes
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ teaspoon smoked paprika (optional)
For the Ranch Dressing:
- ½ cup vegan or regular mayonnaise
- ¼ cup unsweetened almond milk (or regular milk)
- 1 teaspoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 tablespoon fresh chives, chopped (optional)
- Salt and pepper, to taste
For the Bowl Base:
- 2 cups cooked quinoa or brown rice
- 2 cups mixed greens (spinach, arugula, or kale work well)
Optional Toppings:
- Sliced avocado
- Sliced jalapeños (for extra heat)
- Fresh cilantro or parsley
- Crumbled blue cheese (if not vegan)
- Sliced green onions
Instructions
Step 1: Roast the Veggies
- Preheat your oven to 425°F (220°C).
- Spread the diced sweet potato, bell pepper, zucchini, and red onion on a large baking sheet.
- Drizzle the veggies with 1 tablespoon of olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss to coat evenly.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden brown and tender.
Step 2: Roast the Chickpeas
- While the veggies are roasting, pat the drained chickpeas dry with a paper towel to remove excess moisture. This will help them roast and crisp up nicely.
- Spread the chickpeas on a separate baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.
- Roast the chickpeas in the same oven for 20-25 minutes, shaking the pan halfway through to ensure even crisping.
- Once the chickpeas are crispy, remove them from the oven and toss them in buffalo sauce and melted butter (if using). Set aside.
Step 3: Prepare the Ranch Dressing
- In a small bowl, whisk together the mayonnaise, almond milk (or regular milk), and apple cider vinegar or lemon juice until smooth.
- Add the garlic powder, onion powder, dill, parsley, and chives (if using). Stir until well combined.
- Season the dressing with salt and pepper to taste. If the dressing is too thick, add a bit more milk to reach your desired consistency.
- Chill the dressing in the refrigerator while you finish the other components.
Step 4: Assemble the Bowls
- Start by dividing the cooked quinoa or brown rice evenly among your serving bowls.
- Add a handful of mixed greens to each bowl, followed by a generous portion of the roasted vegetables.
- Spoon the buffalo chickpeas over the top of the veggies.
- Drizzle each bowl with the creamy ranch dressing.
Step 5: Add Toppings and Serve
- Garnish the bowls with your favorite toppings such as avocado slices, jalapeños, fresh herbs, or crumbled blue cheese for a non-vegan option.
- Serve immediately with extra ranch dressing on the side for dipping or drizzling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400
- Sodium: 600mg
- Protein: 12g