Spicy Buffalo Chickpea Bowl with Quinoa & Tahini Dressing
This Buffalo Chickpea Bowl is a plant-based dinner winner: crispy, spicy roasted chickpeas and tender broccoli served over quinoa, drizzled with a creamy honey-mustard tahini sauce. Balanced with fiber, protein, and bold flavor, it's a vegetarian and gluten‑free bowl that works beautifully for meal prep, quick weeknight meals, or hearty lunches that feel deeply satisfying.
Servings 2 people
Ingredients
For the chickpeas:
- 1 can chickpeas drained and rinsed
- 1 tablespoon grapeseed oil or oil of choice
- 4 tablespoons buffalo-style hot sauce
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast optional
For the broccoli:
- 2 cups broccoli florets
- 2 teaspoons grapeseed oil or oil of choice
- Salt and pepper
For the tahini sauce:
- 2 tablespoon tahini
- 1 tablespoon mustard
- 2 teaspoon honey or maple syrup
- ½ teaspoon salt or to taste
- 1 clove garlic peeled and halved
- 2 tablespoons water or as needed
- Bowl:
For serving:
- 1 cup cooked quinoa
- Chopped green onions (optional)
- Chopped fresh cilantro (optional)
Instructions
- Preheat oven to 400ºF and prepare quinoa if not cooked already.
- Prepare the chickpeas: Dry chickpeas between two sheets of paper towel and transfer to mixing bowl. Add remaining chickpea ingredients, mix, and then spread on half of a baking sheet.
- Prepare the broccoli: Add broccoli ingredients to mixing bowl (you can use the same one), toss, and spread on other half of baking sheet. Roast chickpeas and broccoli for about 20 minutes.
- Prepare the sauce: Mix together sauce ingredients in a small bowl, adding water as needed to create desired consistency. (How much you will need will depend on the thickness of your tahini.) Place halved garlic clove in sauce and set aside while chickpeas and broccoli roast.
- Assemble the bowls: Add cooked quinoa to bowls first and then top with roasted chickpeas and broccoli. Remove garlic clove from sauce and drizzle sauce on top of bowls. Top with scallions and cilantro if desired.