Preheat the oven to 350 degrees F.
On the stovetop, cook the chopped onion and minced garlic in the oil over medium heat for about 2-3 minutes.
Mix the cayenne, cumin, paprika, salt, and pepper with the tomato sauce.
Pour the mixture into the pan and cook for another 2-3 minutes.
Add in the apple cider vinegar, agave, vegetable broth, and hot sauce.
Continue to cook for another 3-5 minutes.
Add in the chickpeas and stir, cooking for another 7-10 minutes (or until the buffalo sauce thickens and reduces).
While the buffalo chickpeas are cooking, chop, prep, and/or spiralize the vegetables for the bowls.
Place the broccoli on a baking sheet and toss in the avocado oil.
Roast for about 20 minutes (or until softened).
Combine the quinoa, avocado, roasted broccoli, spiralized carrots, and buffalo chickpeas in each bowl.
Serve and enjoy or meal prep for later!