Buffalo Ranch Veggie Bowl – these bowls have layers of flavor and texture – raw, roasted, and pan fried veggies over quinoa and Buffalo Chickquin – savory and satisfying!
Today I am sharing what is a typical lunch / dinner kind of thing around here.
I could literally eat a variation of a quinoa bowl every. dang. day.
It definitely fits in my theme of eating bright flavors and vibrant colors.
Fresh.
This one has a bunch of textures going on, with crunchy raw carrots, creamy avocado cubes, savory sautéed shallots and mushrooms
…and the flavors of Cool Ranch, tangy spicy buffalo Chick-quin, and quinoa cooked in veggie broth.
This particular bowl has many of my favorites, including the Brussels sprouts.
Look at that sunshine!
On the sunny day last week when we enjoyed these bowls, I included an old standard recipe – our flavorful favorite Ginger Lime Brussels Sprouts.
Buffalo Ranch Veggie Bowl
YIELD: two bowls
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1 tablespoon sesame oil
1 shallot, peeled and diced
1/2 pint fresh crimini mushrooms, cleaned and sliced
1 fresh carrot, scrubbed and sliced into matchsticks
1/2 half avocado, peeled, pitted and cubed
6 Spicy Buffalo Chick-quin Wings
1 cup cooked quinoa
1 1/2 cups Ginger Lime Brussels Sprouts
4 tablespoons Celery Ranch Dressing
INSTRUCTIONS:
This recipe is really an assembly of a couple different recipes – some prior work involved, but everything is easily finished within an hour.
You can cook the quinoa, use part of it to make the Chick-quin wings, and roast the Brussels sprouts at the same time. The Cool Celery Ranch comes together in minutes, and the rest of the veggies can be prepped while the Chick-quin and Brussels are in the oven!
In a skillet over medium heat, combine the shallot and mushrooms in sesame oil. Sauté until soft, several minutes.
To assemble, divide the recipe ingredient amounts into two serving bowls, drizzle the Buffalo Chick-quin with Celery Ranch Dressing.
seriously – every day.
is there a food or dish that you could eat every day?
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Buffalo Ranch Veggie Bowl recipe:
- 1 tablespoon sesame oil
- 1 shallot, peeled and diced
- ½ pint fresh crimini mushrooms, cleaned and sliced
- 1 fresh carrot, scrubbed and sliced into matchsticks
- ½ half avocado, peeled, pitted and cubed
- 6 Spicy Buffalo Chick-quin Wings
- 1 cup cooked quinoa
- 1½ cups Ginger Lime Brussels Sprouts
- 4 tablespoons Celery Ranch Dressing
- This recipe is really an assembly of a couple different recipes - some prior work involved, but everything is easily finished within an hour.
- You can cook the quinoa, use part of it to make the Chick-quin wings, and roast the Brussels sprouts at the same time. The Cool Celery Ranch comes together in minutes, and the rest of the veggies can be prepped while the Chick-quin and Brussels are in the oven!
- In a skillet over medium heat, combine the shallot and mushrooms in sesame oil. Sauté until soft, several minutes.
- To assemble, divide the recipe ingredient amounts into two serving bowls, drizzle the Buffalo Chick-quin with Celery Ranch Dressing.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Sina @ Vegan Heaven says
This bowl looks amazing, Kristina! I love all the color and I really can’t wait to try that Ranch dressing! Yummy! 🙂