Vegan Buffalo Chickpea Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 Tbsp avocado oil

1/2 small yellow onion (chopped)

1 tsp minced garlic

1/2 tsp cayenne

1/2 tsp cumin

2 tsp paprika

salt/pepper (to taste)

1/4 cup tomato sauce

1/4 cup apple cider vinegar

2 tsp agave

1/2 cup vegetable broth

1/3 cup hot sauce (of choice)

3 1/2 cups chickpeas (canned or cooked)

2 cups quinoa (cooked)

1 medium avocado

1 head broccoli

4 medium carrots

1 Tbsp avocado oil

Directions

Preheat oven.

Preheat the oven to 350 degrees F.

Cook onions and garlic.

On the stovetop, cook the chopped onion and minced garlic in the oil over medium heat for about 2-3 minutes.

Mix seasoning with tomato sauce.

Mix the cayenne, cumin, paprika, salt, and pepper with the tomato sauce.

Cook 2-3 minutes.

Pour the mixture into the pan and cook for another 2-3 minutes.

Add liquid ingredients.

Add in the apple cider vinegar, agave, vegetable broth, and hot sauce.

Cook 3-5 minutes.

Continue to cook for another 3-5 minutes.

Add chickpeas and cook.

Add in the chickpeas and stir, cooking for another 7-10 minutes (or until the buffalo sauce thickens and reduces).

Prep vegetables.

While the buffalo chickpeas are cooking, chop, prep, and/or spiralize the vegetables for the bowls.

Add broccoli to baking sheet.

Place the broccoli on a baking sheet and toss in the avocado oil.

Roast for about 20 minutes (or until softened).

Combine bowl ingredients.

Combine the quinoa, avocado, roasted broccoli, spiralized carrots, and buffalo chickpeas in each bowl.

Enjoy!

Serve and enjoy or meal prep for later!

Nutrition

• Calories: 492 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Sodium: 1230 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 19 g
• Total Sugars: 12 g
• Protein: 18 g