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 MEAL PREP RECIPE BY TASTY
Here's what you need: oil, chickpeas, salt, cumin, garlic powder, turmeric, red pepper flakes, sweet potatoes, oil, salt, pepper, quinoa, mixed greens, avocado, pumpkin seeds, hummus, water, lemon, extra firm tofu, ginger powder, garlic powder, salt, pepper, broccoli floret, oil, brown rice, edamame, shredded carrot, sesame seed, soy sauce, sesame oil, honey, sriracha
Provided by Hannah Williams
Categories Lunch
Yield 4 servings
Number Of Ingredients 33
Steps:
- Preheat oven to 450°F (230°C).
- Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
- Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
- On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
- In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
- To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
- When ready to eat, pour on dressing.
- Enjoy!
Nutrition Facts : Calories 1011 calories, Carbohydrate 147 grams, Fat 35 grams, Fiber 24 grams, Protein 31 grams, Sugar 19 grams
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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