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 AND BROCCOLI BOWLS WITH CREAMY GARLIC SAUCE
Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce are the ultimate make-ahead lunch or weeknight dinner. Vegan, gluten free, and rich in plant protein and fiber.
Provided by Jamie Vespa MS, RD
Categories Grain Bowl lunch
Time 35m
Number Of Ingredients 17
Steps:
- Prepare Sauce:In a medium bowl, combine cashew butter, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper; stir to combine. Whisk in 2 to 3 Tbsp. water until the sauce is smooth and creamy.
- Prepare Bowls:Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add harissa paste and chickpeas; sauté for 2 minutes. Stir in crushed tomatoes and continue cooking for about 5 more minutes, until the mixture reduces and thickens. Stir in fresh parsley, 1/2 tsp. salt, and 1/4 tsp. black pepper; remove from heat.
- In a separate skillet (or the same skillet wiped clean), heat remaining 2 Tbsp. olive oil over medium-high. Once oil is shimmering, add broccoli and cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 8 minutes total. Season with remaining 1/4 tsp. salt, 1/4 tsp. pepper, and lemon juice.
- Divide your grain of choice into 4 bowls. Add a scoop of harissa chickpeas and sautéed broccoli overtop, and drizzle with creamy garlic sauce. Garnish with extra chopped fresh parsley.
Nutrition Facts : ServingSize 1 bowl, Calories 443 kcal, Protein 14 g, Carbohydrate 45 g, Fiber 9.5 g, Sugar 7 g, Fat 23 g, SaturatedFat 1 g, Sodium 910 mg
CHICKPEA BROCCOLI CASSEROLE
From "Vegan with a Vengance". A basic casserole that can be modified with spices, vegan cheese, etc., to make it more flavorful...
Provided by ceilmary
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Nutrition Facts : Calories 637, Fat 15.5, SaturatedFat 2.1, Sodium 1786.6, Carbohydrate 105.5, Fiber 21.7, Sugar 7.6, Protein 23.9
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