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Purple Carrot

Buffalo Chickpea Bowl

with Roasted Cauliflower & Ranch

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Spicy cauliflower and chickpeas top a yummy pilaf with fire-roasted corn and zucchini. All that flavor is balanced by our new tangy ranch dressing.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Quinoa, Ranch Dipping Sauce [cold pressed high-oleic sunflower oil*, aquafaba*, lemon juice*, apple cider vinegar*, himalayan salt, distilled vinegar*, onion powder*, pepper*, garlic powder*, dijon mustard* (water, mustard seed*, distilled vinegar*, salt, spices*), dill*, parsley*, chives*, kombu seaweed*. *=organic], Cauliflower, Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], Zucchini, Hot Sauce [aged cayenne red peppers, distilled vinegar, water, salt, natural flavor & garlic powder], Roasted Red Peppers [roasted Florina red peppers, water, sea salt, red wine vinegar, sugar], Roasted Corn, Parsley, Canola Oil, 100% Extra Virgin Olive Oil, Salt, Smoked Paprika, Black Pepper.
Allergens: N/A