Buffalo-Spiced Chickpea Bowls
with Roasted Veggies, Pickled Shallot, Avocado & Buttermilk Ranch
Buffalo-Spiced Chickpea Bowls
Bold buffalo-spiced chickpeas meet roasted veggies, tangy pickled shallot, creamy avocado, and cool buttermilk ranch for a vibrant, satisfying bowl.
Ingredients
For 2 servings
- 1 unit Avocado
- 9 ounce Carrots
- 1 teaspoon Celery Salt
- 13.4 ounce Chickpeas
- 7.2 g Frank's RedHot® Original Seasoning Blend
- 1 clove Garlic
- 4 ounce Grape Tomatoes
- ½ cup Jasmine Rice
- 3 ounce Ranch Dressing
- 1 unit Shallot
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- ¼ teaspoon Sugar
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories1000
Protein16g
Carbs95g
Fat59g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For dairy-free eating, replace the ranch with a plant-based dressing or tahini sauce. If you avoid eggs, choose an egg-free ranch, and for a lighter bowl swap the rice for greens or cauliflower rice.
What to serve with it
Serve with warm flatbread, a crisp green salad, or extra rice if you want a more filling bowl. A chilled citrus drink or sparkling water helps balance the spicy, tangy flavors.
You might also like
Cannellini Bean Toasts
30 min569 cal
Spinach & Ricotta Ravioli
45 min907 cal
Chard & Wild Mushroom Penne
30 min611 cal
Eggplant & Sun-Dried Tomato Pasta
30 min620 cal
Charred Zucchini & Bean Quesadillas
30 min718 cal
One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta
30 min777 cal
Hearty Lentil and Bean Stew with Ginger, Cilantro, and Basmati Rice
30 min698 cal
Swiss Chard & Wild Mushroom Penne with Chili and Parmesan
30 min632 cal