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A simple vegan rice bowl with buttery buffalo chickpeas, crisp romaine, fresh herbs, and a quick ranch-style drizzle. Spicy, creamy, and balanced with minimal ingredients.
If you love this recipe, you’ll probably like my Sweet Potato Quinoa bowls recipe, which features a spicy peanut sauce.
When I was creating and testing this recipe, I was aiming for a rich, buttery buffalo flavor that coats the chickpeas well, with enough heat to be bold but balanced by the fresh, crisp toppings and creamy ranch drizzle.
Ingredients
This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card below for exact measurements.
- Chickpeas: use canned for convenience or cook yours from dried as I do, using my Instant Pot chickpeas recipe.
- Butter and Hot Sauce: I use unsalted plant-based butter and Frank’s hot sauce to make the base for the buffalo sauce. Some spices add a bit of depth, and maple syrup helps round out the flavor.
- Rice: I use white rice for this bowl, but you could use brown rice, quinoa, couscous, or bulgur instead.
- Green onion: A mild onion flavor that keeps things light.
- Cilantro: Fresh and bright. If you don’t like it, just leave it out or try parsley.
- For the ranch-like drizzle: yogurt and ranch seasoning create a cooling sauce to drizzle on top.
Substitutions
Want to switch it up? Here are some more ideas, some of which I’ve tried, and some I can’t wait to try.
- No rice: use quinoa, farro, or greens
- No yogurt: use vegan mayo or a store-bought vegan ranch
- Add-ins: shredded carrots, cucumber, lettuce, or avocado all work well
How to Make Buffalo Chickpea Bowls
Make the buffalo sauce
- Heat a small saucepan over medium heat. Add the plant-based butter and let it melt.
- Once melted, add the hot sauce, garlic powder, onion powder, paprika, and maple syrup.
- Simmer for 4 to 5 minutes until smooth and slightly thickened.
Add the chickpeas
Stir the chickpeas into the sauce and let them warm through for a few minutes so they soak up the flavor.
Make the drizzle
Mix yogurt with ranch seasoning until smooth. Adjust thickness with a splash of water if needed.
Build the bowls
Start with a base of rice. Add chopped romaine, green onion, and cilantro.
Finish
Spoon the buffalo chickpeas over top and drizzle with the ranch yogurt.
Jacqueline’s Tips for Making This Recipe
How to Store Leftovers
- Buffalo chickpeas: store up to 4 days in the fridge in an airtight container.
- Rice: up to 3 days in the fridge in an airtight container.
Assemble fresh for the best texture. You can reheat the chickpeas gently on the stove or in the microwave.
Frequently Asked Questions
It depends on your hot sauce. Choose a mild one or add more butter to tone it down.
Yes. Prep all components and assemble when ready to eat.
Yes, just cook them first until tender. Try this easy Instant Pot Chickpeas method.
More Dinner Bowl Recipes
If you’ve made this Buffalo Chickpea Bowls recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Buffalo Chickpea Bowls Recipe
Ingredients
Buffalo Chickpeas
- 1 ½ cups chickpeas 1 × 15 oz can, drained and rinsed
- ½ cup plant-based butter
- ½ cup hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon maple syrup
Bowls
- 3 cups cooked white rice or grain of choice
- 2 cups chopped romaine lettuce
- 1 green onion sliced
- ¼ cup chopped cilantro
Ranch Drizzle
- ½ cup plain plant-based yogurt
- 2 teaspoons ranch seasoning to taste
Instructions
Make the buffalo sauce
- Heat a small saucepan over medium heat. Add the plant-based butter and let it melt. Stir in the hot sauce, garlic powder, onion powder, paprika, and maple syrup. Simmer for 4–5 minutes until smooth and combined.
Add the chickpeas
- Stir the chickpeas into the sauce and cook for 2–3 minutes, until heated through and coated well.
Make the drizzle
- In a small bowl, mix the yogurt and ranch seasoning until smooth. Thin with a splash of water if needed.
Assemble the bowls
- Divide rice between bowls. Top with romaine, green onion, and cilantro.
Finish
- Spoon buffalo chickpeas over top and drizzle with ranch yogurt. Serve immediately.
Notes
For more texture, lightly pan-fry the chickpeas before adding the sauce.
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