Description
Hey flavor fan! Olivia here—your guide to turning everyday veggies and humble chickpeas into a fiery, feel-good bowl of colorful magic. Picture this: protein-packed chickpeas slathered in tangy buffalo sauce, fluffy brown rice, and a confetti of crisp veggies. It’s bold, plant-powered, and ready in 10 minutes flat. Lunch just got a glow-up!
Ingredients
-
½ cup cooked brown rice
-
½ cup chickpeas (canned or cooked)
-
2 tbsp buffalo sauce (Primal Kitchen or Frank’s)
-
¼ cup shredded purple cabbage
-
¼ cucumber, diced
-
¼ cup sprouts (alfalfa, microgreens, or spinach)
-
¼ cup chopped carrots
-
⅓ cup halved roma or cherry tomatoes
-
2 tbsp finely chopped red onion
Instructions
1️⃣ Prep Chickpeas: Rinse, pat dry, and toss chickpeas in buffalo sauce. Optional: air-fry or roast 5 mins for crispy edges!
2️⃣ Layer: In a wide bowl, pile cooked brown rice in the center.
3️⃣ Top: Arrange chickpeas, cabbage, cucumber, sprouts, carrots, tomatoes, and onion in colorful sections.
4️⃣ Toss & Drizzle: Gently toss everything with extra buffalo sauce if you like it spicy.
5️⃣ Serve: Enjoy fresh or chill for 15 mins for peak flavor fusion!
Notes
-
Meal prep magic: Store sauce and veggies separate; toss fresh!
-
Balance heat with extra cucumber, avocado, or a swirl of dairy-free yogurt.
-
Roast a big batch of chickpeas for speedy bowls all week!
- Prep Time: 10 mins
Nutrition
- Calories: 430 Cal per serving
- Fat: 10g
- Fiber: 10g
- Protein: 14g