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
✓ Tahini, 1.5 tbsp
✓ Lemon + dill + garlic

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.

#bowl#spicy#high-protein#gluten-free