Spicy Vegan Buffalo Chickpea Buddha Bowl Recipe

Buffalo chickpeas, quinoa and fresh vegetables come together in this vibrant, healthy, gluten-free vegan Buddha bowl. Topped with a simple homemade vegan ranch, it’s a satisfying meal you can make in about 20 minutes.

Buddha bowls are an ideal choice when you want a quick, nutritious meal that’s easy to customize. This Buffalo Chickpea Vegan Buddha Bowl pairs tender, saucy chickpeas with fluffy quinoa and crisp vegetables for a pleasing mix of textures and flavors. It’s naturally vegan and gluten-free when you choose compliant ingredients, making it suitable for a variety of diets.

How to make vegan ranch dressing

This creamy vegan ranch is quick to prepare and works beautifully as a bowl dressing, dip, or salad topper. You’ll need a vegan mayonnaise, full-fat canned coconut milk (unsweetened), apple cider vinegar, and dried herbs such as parsley, dill and chives. Combine the ingredients in a jar and shake or whisk until smooth. Chill the dressing for a short time to let the flavors meld, then drizzle it over the bowl just before serving. Store leftovers in the refrigerator for up to a week and use it on salads, roasted vegetables, or as a dip for raw veggies.

How to make the buddha bowl

Using canned chickpeas keeps this recipe fast and simple. Sauté the drained and patted-dry chickpeas briefly in a little oil with your preferred buffalo sauce so they become coated and warmed through. Assemble bowls with a base of cooked quinoa, then top with the buffalo chickpeas and crunchy shredded carrots, diced tomatoes, thinly sliced jalapeño, and creamy avocado slices. Finish with a generous drizzle of vegan ranch and, if you like extra heat, a splash more buffalo sauce.

Are chickpeas gluten free?

Yes — chickpeas themselves are naturally gluten free, and this entire bowl can be gluten free as long as you select a buffalo sauce and other packaged ingredients labeled gluten free. Many popular hot sauce-based buffalo sauces are vegan and gluten free, but always check labels to be certain.

More chickpea recipe ideas

If you enjoy this bowl, try other chickpea-based dishes for variety: zucchini and quinoa burgers, a Greek-style quinoa salad (omit cheese to keep it vegan), roasted beet hummus, zoodles with Mediterranean flavors (skip the feta for a vegan option), or a spicy sriracha hummus. Chickpeas are versatile and work well in salads, dips, patties and grain bowls.

Ingredients

Buffalo Chickpea Buddha Bowls

• 1 cup cooked quinoa
• 1 tablespoon coconut oil
• 1 (14.5 ounce) can chickpeas, drained, rinsed and dried
• ¼ cup buffalo sauce (choose a vegan, gluten-free brand if needed)
• ½ cup shredded carrots
• ½ cup diced tomatoes
• 1 jalapeño, thinly sliced
• 1 avocado, thinly sliced

Vegan Ranch Dressing

• ⅓ cup full-fat canned unsweetened coconut milk
• 1 cup vegan mayonnaise (such as veganaise or another preferred brand)
• 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

1. Add the coconut milk, vegan mayonnaise, apple cider vinegar, garlic powder, onion powder, dried parsley, dried dill, dried chives, salt and pepper to a jar or bowl.
2. Shake or whisk until smooth and well combined. Refrigerate until ready to use; chilling helps the flavors blend.

Buffalo Chickpea Buddha Bowls

1. Cook the quinoa according to the package directions, or use leftover cooked quinoa.
2. Heat the coconut oil in a large skillet over medium-high heat. Add the drained, rinsed and dried chickpeas and the buffalo sauce. Toss to coat and cook for 3–5 minutes, stirring occasionally, until the chickpeas are heated through and evenly sauced.
3. Divide the cooked quinoa between two bowls. Top each bowl with buffalo chickpeas, shredded carrots, diced tomatoes, sliced jalapeño and avocado slices.
4. Drizzle with the vegan ranch dressing and add additional buffalo sauce if you want more heat. Serve immediately.

Notes & Tips

• Pat chickpeas dry before sautéing so they caramelize slightly and hold the sauce better.
• Adjust the amount of jalapeño and buffalo sauce to suit your heat preference.
• Use any grain you like in place of quinoa — brown rice, farro or couscous are suitable alternatives if not avoiding gluten.
• Make it a meal prep option: store components separately (quinoa, sauced chickpeas, veggies, dressing) and assemble bowls when ready to eat.
• The nutritional information provided does not include the vegan ranch dressing.

Nutrition Facts

The following nutrition summary is an estimate and may vary based on brands and portion sizes. The values listed originally did not include the vegan ranch dressing.

• Calories: 1365 kcal (total for recipe as originally calculated)
• Carbohydrates: 75 g
• Protein: 19 g
• Total Fat: 109 g
• Saturated Fat: 25 g
• Sodium: 2765 mg
• Fiber: 22 g
• Sugar: 6 g
• Vitamin A and C, potassium, calcium and iron values vary with the exact produce and brands used.