Buffalo Chickpea Quinoa Bowls

great for meal prep, servings 3

Ingredients

• 1 can chickpeas (drained and rinsed)

• ¼ cup buffalo sauce (or enough to coat)

• 1 cup uncooked quinoa

• 2 cups bone broth

• 2 zucchinis (chopped)

• ½ cup nonfat plain Greek yogurt

• 1 tsp ranch seasoning

• 1 tbsp olive oil, salt, pepper, garlic powder

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Instructions:

Cook quinoa in bone broth (1 cup quinoa to 2 cups bone broth), drain and rinse chickpeas, toss with buffalo sauce until well coated, spread chickpeas on a baking sheet lined with foil, bake or air fry at 400°F for 15-20 minutes until crispy, heat olive oil in a skillet, sauté chopped zucchini with salt, pepper, and garlic powder until softened (about 5-7 minutes), mix Greek yogurt with ranch seasoning to create a high-protein ranch, assemble bowls (or meal prep containers) with quinoa, crispy buffalo chickpeas, sautéed zucchini, and ranch on the side

• Store in the fridge for up to 4 days for easy meal prep!