Buffalo-Spiced Chickpea Bowls with Roasted Veggies and Creamy Ranch

These buffalo-spiced chickpea bowls are a flavorful twist on classic buffalo fare. Crispy roasted chickpeas coated in Frank’s Red Hot seasoning take center stage, paired with tender roasted carrots and grape tomatoes, tangy pickled shallot, creamy avocado and fluffy jasmine rice. A drizzle of cool buttermilk ranch dressing ties everything together.

This hearty bowl is packed with texture and bold flavors, making it a perfect weeknight dinner that’s both satisfying and vegetarian-friendly. The combination of spicy, tangy and creamy elements will have you coming back for more.

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Ingredients

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook jasmine rice according to package directions; keep warm.
3. Peel and slice carrots into ½-inch thick rounds. Halve grape tomatoes. Thinly slice shallot. Mince garlic.
4. In a small bowl, combine sliced shallot, white wine vinegar and a pinch of salt. Set aside to quick-pickle.
5. Drain and rinse chickpeas. Pat dry with a towel. In a bowl, toss chickpeas with Frank’s Seasoning Blend, celery salt and a drizzle of oil until coated.
6. Spread carrots and tomatoes on one side of the baking sheet. Drizzle with oil, salt and pepper. Place seasoned chickpeas on the other side. Roast for 20-25 minutes, until chickpeas are crispy and veggies are tender.
7. While roasting, halve and pit the avocado. Scoop out flesh and slice.
8. To serve, divide rice among bowls. Top with roasted veggies, chickpeas, pickled shallot and avocado slices. Drizzle with buttermilk ranch dressing.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, brown rice or quinoa. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas and veggies in the oven to maintain crispiness.

Can I make this recipe vegan?

Yes, use a vegan ranch dressing or make your own with plant-based buttermilk and mayo. The rest of the ingredients are plant-based.