Buffalo Cauliflower and Chickpea Sweet Potato Quinoa Skillet

Attention buffalo sauce lovers, you need to make this skillet, loaded with veggies, legumes, and protein-packed quinoa! And of course, plenty of buffalo sauce.

I think we all go through stages where we love buffalo sauce and want to pour it on everything – veggies, tacos, potatoes, meats, whatever. The spice is addicting!

I’ve made a similar version of this (Buffalo Cauliflower and White Bean Quinoa Bake) and it was such a hit, I figured I’d make another version that’s a bit more hearty, using chickpeas and sweet potatoes!

Sweet potatoes soak up the buffalo sauce, so every bite has a burst of buffalo. Also, I find that chickpeas roast and become potato like, making this even starchier.

It’s the perfect game day food! Cauliflower has a meaty texture and along with the sweet potatoes and chickpeas, it’s a vegetarian favorite but will also turn the heads of meat eaters.

You can make this completely vegan by removing the cheddar cheese (it’s not necessary) and using a plant based ranch dressing.

Buffalo Cauliflower and Chickpea Sweet Potato Quinoa Skillet

5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people


  • 1 1/4 cups buffalo sauce plus more to drizzle
  • 1 large sweet potato cubed
  • 12 ounces small cauliflower florets
  • 1 15- ounce can chickpeas drained and rinsed
  • 2 cooked cups quinoa
  • 2 large celery ribs sliced into half moons
  • ½ cup shredded cheddar cheese
  • ¼ cup ranch dressing to drizzle
  • 2 avocados peeled and pitted


  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • In the bottom of a large bowl, add half of the buffalo sauce. Add the sweet potato, cauliflower, and chickpeas and toss until fully coated. Lay the vegetables and chickpeas out on the baking sheet and bake in the oven for 25 to30 minutes or until vegetables are fork tender. Set the large bowl aside.
  • In the same large bowl, add the quinoa, celery, and the cheddar cheese and toss to combine. Set aside. Once the veggies and chickpeas are done cooking, immediately add it to the bowl with the quinoa mixture and remaining buffalo sauce and toss to combine so that the cheese melts into the mixture.
  • Divide the mixture into bowls and top with ranch and avocado. Serve.

with love, Ali

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Recipe Rating


  • I made this tonight and it was delicious and so easy to assemble. I omitted the cheese and didn't miss it a bit.
    • That's so great to hear!! Awesome feedback, Ann! Thank you for trying it!
  • I don’t have any buffalo sauce (I’m sure I could make some if this doesn’t work), but do you think Peri Peri sauce from Trader Joe’s would be a good substitute? I’m looking forward to trying this recipe either way!
    • You could definitely experiment with different sauces!! Let us know if you do!
  • I thought the flavor actually got better on day 2! I've been enjoying it cold for my lunches this week.
    • Yessss! Those are the best recipes!