Introduction

If you love bold, zesty flavors, you’re in for a treat with these Buffalo Chickpea & Roasted Veggie Bowls with Ranch Dressing. Combining the tangy heat of buffalo sauce with the hearty goodness of roasted vegetables and crispy chickpeas, this dish is an exciting twist on the classic veggie bowl. Topped off with a creamy, cooling ranch dressing, this meal is perfect for both plant-based eaters and anyone looking for a flavorful, nutrient-packed meal. Whether you’re meal-prepping for the week or serving a fun, shareable bowl at a gathering, this recipe is bound to be a hit. The combination of spicy, creamy, and savory flavors makes it as addictive as it is healthy!

Ingredients:

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

Preparation:

Step 1: Roast the Veggies

1. Preheat your oven to 425°F (220°C).
2. Spread the diced sweet potato, bell pepper, zucchini, and red onion on a large baking sheet.
3. Drizzle the veggies with 1 tablespoon of olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss to coat evenly.
4. 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

1. 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.
2. 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.
3. Roast the chickpeas in the same oven for 20-25 minutes, shaking the pan halfway through to ensure even crisping.
4. 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

1. In a small bowl, whisk together the mayonnaise, almond milk (or regular milk), and apple cider vinegar or lemon juice until smooth.
2. Add the garlic powder, onion powder, dill, parsley, and chives (if using). Stir until well combined.
3. 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.
4. Chill the dressing in the refrigerator while you finish the other components.

Step 4: Assemble the Bowls

1. Start by dividing the cooked quinoa or brown rice evenly among your serving bowls.
2. Add a handful of mixed greens to each bowl, followed by a generous portion of the roasted vegetables.
3. Spoon the buffalo chickpeas over the top of the veggies.
4. Drizzle each bowl with the creamy ranch dressing.

Step 5: Add Toppings and Serve

1. Garnish the bowls with your favorite toppings such as avocado slices, jalapeños, fresh herbs, or crumbled blue cheese for a non-vegan option.
2. Serve immediately with extra ranch dressing on the side for dipping or drizzling.

COOKING Notes:

• Buffalo Sauce: For a mild version, use less buffalo sauce or choose a mild buffalo sauce. If you love extra heat, add more buffalo sauce or drizzle additional hot sauce on top of the bowl.
• Crispy Chickpeas: Patting the chickpeas dry before roasting is key to getting them crispy. If you want even crispier chickpeas, roast them for a few extra minutes until they’re golden and crunchy.
• Dressing: You can adjust the thickness of the ranch dressing by adding more or less milk, depending on whether you prefer a thick, creamy sauce or a thinner dressing for drizzling.

Serving Suggestions:

These Buffalo Chickpea & Roasted Veggie Bowls can be served in a variety of ways to suit different preferences:

• Family Style: Arrange the chickpeas, roasted veggies, quinoa, and greens on a large platter and let everyone assemble their own bowls.
• Meal Prep: Make the components ahead of time and store them separately. Assemble your bowls throughout the week for quick, satisfying lunches or dinners.
• Game Day: These bowls are a fun, healthier alternative to traditional buffalo wings, making them perfect for sharing with friends during a game day party.

Tips:

• Meal Prep Friendly: Both the chickpeas and roasted veggies can be made in advance and stored in airtight containers in the fridge for up to 4 days. Just reheat and assemble when you’re ready to eat.
• Make It Grain-Free: Swap the quinoa or rice for cauliflower rice or more leafy greens to keep the dish grain-free or lower in carbs.
• Vegan Version: This recipe is already vegan, but make sure to use vegan mayonnaise and a plant-based milk in the ranch dressing. You can also top the bowls with a sprinkle of nutritional yeast for a cheesy flavor.

Prep Time:

• 15 minutes

Cooking Time:

• 30 minutes

Total Time:

• 45 minutes

Nutritional Information (Per Serving):

• Calories: 350-400
• Protein: 12g
• Sodium: 600mg (varies with the buffalo sauce)
• Carbohydrates: 48g
• Fiber: 10g
• Fat: 14g

Conclusion

These Buffalo Chickpea & Roasted Veggie Bowls with Ranch Dressing are a fun and healthy way to enjoy bold, spicy flavors without sacrificing nutrition. The crispy buffalo chickpeas add a satisfying crunch, while the roasted vegetables bring a sweet and savory balance. The creamy ranch dressing ties everything together, making this dish a crowd-pleaser that’s perfect for casual weeknight dinners, meal prep, or even a party. With customizable toppings and plenty of room to add your own personal touch, this dish is sure to become a regular in your meal rotation.

Buffalo Chickpea & Roasted Veggie Bowls with Ranch Dressing

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

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

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Instructions

Step 1: Roast the Veggies

1. Preheat your oven to 425°F (220°C).
2. Spread the diced sweet potato, bell pepper, zucchini, and red onion on a large baking sheet.
3. Drizzle the veggies with 1 tablespoon of olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss to coat evenly.
4. 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

1. 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.
2. 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.
3. Roast the chickpeas in the same oven for 20-25 minutes, shaking the pan halfway through to ensure even crisping.
4. 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

1. In a small bowl, whisk together the mayonnaise, almond milk (or regular milk), and apple cider vinegar or lemon juice until smooth.
2. Add the garlic powder, onion powder, dill, parsley, and chives (if using). Stir until well combined.
3. 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.
4. Chill the dressing in the refrigerator while you finish the other components.

Step 4: Assemble the Bowls

1. Start by dividing the cooked quinoa or brown rice evenly among your serving bowls.
2. Add a handful of mixed greens to each bowl, followed by a generous portion of the roasted vegetables.
3. Spoon the buffalo chickpeas over the top of the veggies.
4. Drizzle each bowl with the creamy ranch dressing.

Step 5: Add Toppings and Serve

1. Garnish the bowls with your favorite toppings such as avocado slices, jalapeños, fresh herbs, or crumbled blue cheese for a non-vegan option.
2. 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