CHICKPEA BUDDHA BOWL
This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.
Provided by MyNutriCounter
Categories Main Dish Recipes Bowls
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
- Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
- Bake in the preheated oven until softened, about 10 minutes.
- Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
- Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
- Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.
Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g
BUDDHA BOWL WITH ROASTED BROCCOLI AND CHICKPEAS
A nourishing bowl of goodness! This buddha bowl is packed with proteins, vitamins, minerals, healthy fats and dietary fibre. Done in no time and gluten-free of course.
Provided by Elena Elliott
Number Of Ingredients 14
Steps:
- To cook quinoa you need one part quinoa to two parts of water. After you have rinsed the quinoa, add it to the pan with water and a pinch of salt. Bring it to the boil and once boiling turn the heat down so the water is just simmering. Cook uncovered for about 10-15 minutes. The time will vary depending on the size of your quinoa. Once all water has evaporated, take the saucepan from the heat, cover the pan with the lid, and leave the quinoa for 5 minutes. After 5 minutes, open the lid and fluff the quinoa with a fork. Once it has cooled down, it is ready to be added to the buddha bowl.
- While the quinoa is cooking, put the broccoli on a roasting tray and sprinkle 2 tbsp of extra virgin olive oil and some salt over the florets. Give it a good toss and roast for about 15 minutes on 220'C.
- Put the chickpeas on another tray, add 2 tbsp of olive oil, a pinch of salt and 1 teaspoon of smoked paprika. Mix well to combine. Roast for around 15 minutes on 220'C.
- I found that it works well to put two trays in the oven at the same time. Just make sure to put the broccoli on top of the chickpeas.
- Take the broccoli and chickpeas out of the oven. Give the chickpeas a good stir and put them back in the oven for another 3 to 5 minutes on the grill/bake setting to crispen them up.
CHICKPEA BROCCOLI BUDDHA BOWL
This Vegan Buddha Bowl with broccoli is a one-bowl meal packed with plant protein and the best peanut sauce. Great for adults and kids alike!
Provided by Alexis Joseph | Hummusapien
Categories Main Meal
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F. Line a baking sheet with a Silipat or parchment paper. Place chickpeas, broccoli, and carrots on baking sheet. Season with olive oil and a good pinch of salt and pepper, stirring to combine. Roast for 20-25 minutes, stirring halfway through.
- Meanwhile, cook your grains. I used frozen brown rice, which made it super easy!
- Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). Add almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth.
- Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce.
Nutrition Facts : ServingSize 1/4 recipe, Calories 436 calories, Sugar 15.6 g, Sodium 582.8 mg, Fat 15.6 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 63.9 g, Fiber 11.1 g, Protein 14.1 g, Cholesterol 0 mg
CHICKPEA-BROCCOLI BUDDHA BOWL WITH FAT-FREE PEANUT SAUCE
A ginormous meal in a bowl, this Chickpea Broccoli Buddha Bowl is topped with a fat-free Peanut Sauce! The best nutty combo of grain, veggies and chickpeas.
Provided by Haylee Jane Monteiro
Categories Main Course
Time 25m
Number Of Ingredients 23
Steps:
- If using uncoooked rice, cook according to instructions in notes.
- Preheat oven to 400°F.
- Chop broccoli into small florets, halve carrots lengthwise, and thinly slice onion.
- Transfer vegetables to baking sheet and spread into a single layer. Drizzle on oil, sprinkle with seasonings and stir to coat.
- Bake for 12 minutes or until crisp tender.
- Heat a skillet over medium and pour in broth. Reduce to simmer, add seasonings and chickpeas.
- Stir, cover and cook for 5-7 minutes until flavors develop, chickpeas are softened, and liquid is evaporated.
- In a small bowl, stir together ingredients for sauce.
- Transfer cooked rice to a bowl, add roasted veggies and chickpeas, and drizzle on peanut sauce and toss.
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
MCCORMICK® CHICKPEA BUDDHA BOWL RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, cumin, paprika, ground coriander, jasmine rice, kosher salt, Gourmet Gardens™ Garlic Paste, Gourmet Garden™ Cilantro, Gourmet Garden™ Parsley, olive oil, large shallots, Gourmet Garden™ Garlic Paste, hearty greens, vegetable stock, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, full fat greek yogurt, Gourmet Garden™ Garlic Paste, kosher salt, black pepper, water, crumbled feta cheese, shaved radish, pickled red onion, Gourmet Garden™ Cilantro, Gourmet Garden™ Parsley
Provided by McCormick
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the spiced chickpeas: Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, paprika, cumin and coriander, and toss to coat.
- Spread the chickpeas on a nonstick baking sheet and bake until crispy, about 20 minutes.
- Make the garlic herb rice: Add the rice, salt, Gourmet Garden™ Garlic Paste, Gourmet Garden™ Cilantro, and Gourmet Garden™ Parsley to a medium pot. Add water and cook the rice according to the package instructions.
- Make the stewed greens: In a large, high-walled skillet, heat the olive oil over medium heat. Add the shallots and cook for about 10 minutes, until soft and translucent. The shallots should start to develop some color, but shouldn't brown. Add the Gourmet Garden™ Garlic Paste, and cook until fragrant, about 1 minute. Add the greens, vegetable stock and McCormick® Himalayan Pink Salt with Black Pepper and Garlic, and gently stir to combine. Cover and cook, stirring occasionally, until the greens are wilted and soft, 5-7 minutes. Remove the pan from the heat, leaving the lid on to keep warm.
- Make the garlic black pepper yogurt: In a medium bowl, whisk together the yogurt, Gourmet Garden™ Garlic Paste, salt, and pepper. Add a splash of water at a time and whisk to incorporate until the yogurt sauce is thin enough to drizzle. Season with more salt and pepper to taste.
- Assemble the buddha bowls: Divide the rice evenly between 4 bowls. Top with the stewed greens, chickpeas, feta cheese, radish and pickled red onions. Drizzle the yogurt sauce over each bowl, then garnish with Gourmet Garden™ Parsley and Gourmet Garden™ Cilantro. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 666 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 16 grams, Protein 28 grams, Sugar 20 grams
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