🧂 490mg sodium — comfortably under our 500mg cap
Buffalo Crumbles Bowl
Roasted walnut-chickpea crumbles tossed in buffalo sauce over quinoa, crisp romaine, and cool tahini ranch.
💪 Where's the protein? Right here — 24g
- Chickpeas (12g)
- Walnuts (6g)
- Quinoa (6g)
🍃 Sugar-Free Option
No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.
Ingredients (all organic)
- ✓Chickpeas, 1.25 cups
- ✓Walnuts, 1/3 cup
- ✓Smoked paprika + garlic powder, 1 tsp each
- ✓Cayenne hot sauce, 1.5 tbsp
- ✓Apple cider vinegar, 1 tsp
- ✓Cashew butter, 1 tbsp
- ✓Quinoa, 3/4 cup cooked
- ✓Romaine, 2 cups, chopped
- ✓Celery + carrot, shaved
- ✓
- ✓Lemon + dill + garlic
Dotted ⓘ ingredients have photos and store locations in the field guide.
How to Prep
- 1Pulse chickpeas and walnuts into a coarse crumble with paprika and garlic powder.
- 2Roast at 400°F for 20 minutes until browned and craggy.
- 3Whisk hot sauce, vinegar, and cashew butter; toss the hot crumbles through it.
- 4Thin tahini with lemon, dill, garlic, and water into ranch.
- 5Bowl over quinoa and romaine; top with shaved celery, carrot, and the ranch.
🔪 Starting from raw? The basics (2)
Chickpeas: canned or from dry
Canned works everywhere — one 15-oz can, drained and rinsed, is about 1½ cups. From dry: soak overnight, then simmer 60–90 minutes until creamy inside (1 cup dry makes about 3 cups).
Cooking quinoa
Rinse first (it rinses off the bitter coating). 1 cup dry + 1¾ cups water: boil, cover, simmer low 15 minutes, rest 5, fluff. Makes about 3 cups.
📍 Buy the ingredients — Chicagoland
Every ingredient above is stocked organic at these local spots:
- Whole Foods Market — Lakeview
- Fresh Thyme Market — Bucktown
- Pete's Fresh Market — Bridgeport
- Mariano's — Throughout Chicagoland
- Dill Pickle Food Co-op — Logan Square
- Sugar Beet Food Co-op — Oak Park
More metro areas coming as Rootful grows. Or get it delivered — coming soon →
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