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Buffalo Chickpea & Roasted Cauliflower Bowls with Vegan Ranch


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

For the Roasted Cauliflower:

  • 1 medium head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Buffalo Chickpeas:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • ¼ cup hot buffalo sauce (or more to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt to taste

For the Vegan Ranch Dressing:

  • ½ cup vegan mayo
  • 2 tablespoons unsweetened plant-based milk (like almond or oat milk)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh dill (or 1 teaspoon dried dill)
  • Salt and pepper to taste

Bowl Components:

  • 2 cups mixed greens (spinach, arugula, or lettuce)
  • 1 ripe avocado, sliced
  • 1 cup cooked quinoa or brown rice
  • 1 small cucumber, thinly sliced
  • ½ red onion, thinly sliced
  • Fresh parsley, for garnish
  • Smoked paprika, for sprinkling

Instructions

Step 1: Roast the Cauliflower

  1. Preheat the oven to 400°F (200°C).
  2. Place the cauliflower florets on a baking sheet and drizzle with olive oil.
  3. Sprinkle with garlic powder, smoked paprika, salt, and pepper.
  4. Toss the cauliflower to ensure it is evenly coated.
  5. Roast in the oven for 25-30 minutes, flipping halfway, until the cauliflower is golden brown and crispy on the edges.

Step 2: Prepare the Buffalo Chickpeas

  1. While the cauliflower is roasting, heat 2 tablespoons of olive oil in a skillet over medium heat.
  2. Add the drained chickpeas and sauté for 5 minutes until they start to crisp up.
  3. Pour in the buffalo sauce and stir to coat the chickpeas evenly.
  4. Sprinkle with garlic powder, onion powder, smoked paprika, and salt to taste.
  5. Cook for another 3-4 minutes until the sauce thickens and sticks to the chickpeas. Remove from heat and set aside.

Step 3: Make the Vegan Ranch Dressing

  1. In a small bowl, whisk together the vegan mayo, plant-based milk, and apple cider vinegar.
  2. Add garlic powder, onion powder, and fresh dill.
  3. Season with salt and pepper, adjusting to taste.
  4. Chill the dressing in the refrigerator while assembling the bowls.

Step 4: Assemble the Bowls

  1. Start by adding a base layer of cooked quinoa or brown rice to each bowl.
  2. Add a handful of mixed greens on top.
  3. Arrange the roasted cauliflower, buffalo chickpeas, cucumber, red onion, and sliced avocado over the greens.

Step 5: Add the Finishing Touches

  1. Drizzle the vegan ranch dressing generously over the top.
  2. Garnish with chopped fresh parsley and a sprinkle of smoked paprika for added flavor and visual appeal.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 390
  • Sodium: 670mg
  • Fat: 24g
  • Protein: 12g