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Buffalo Ranch Veggie Bowl

Last Updated May 22, 2018. Originally Posted October 19, 2015 By Kristina Sloggett 30 Comments

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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!

Buffalo Ranch Veggie Bowl @spabettie #vegan #dairyfree #glutenfree #soyfree #comfortfood

 

Buffalo Ranch Veggie Bowl @spabettie

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.

Buffalo Ranch Veggie Bowl @spabettie

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.

Ginger Lime Brussels Sprouts @spabettie

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 @spabettie

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.

Buffalo Ranch Veggie Bowl @spabettie

seriously – every day.

is there a food or dish that you could eat every day?

 

 

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list and have Buffalo Ranch Veggie Bowls for dinner!

 

 

 

spabettie

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:

 

5.0 from 3 reviews
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Buffalo Ranch Veggie Bowl
Author: Kristina Sloggett
Recipe type: Entree
Serves: two bowls
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 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
Instructions
  1. This recipe is really an assembly of a couple different recipes - some prior work involved, but everything is easily finished within an hour.
  2. 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!
  3. In a skillet over medium heat, combine the shallot and mushrooms in sesame oil. Sauté until soft, several minutes.
  4. To assemble, divide the recipe ingredient amounts into two serving bowls, drizzle the Buffalo Chick-quin with Celery Ranch Dressing.
3.3.3077

 

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.

 

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Filed Under: Dinner, Gluten Free, Meatless Monday, recipes, Vegan

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Comments

  1. Sina @ Vegan Heaven says

    October 26, 2015 at 7:31 am

    This bowl looks amazing, Kristina! I love all the color and I really can’t wait to try that Ranch dressing! Yummy! 🙂

    Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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