That tahini sauce looks heavenly. xoxo. Cauliflower Buddha Bowl with Crispy Chickpeas and Chard - a spring-inspired Buddha bowl featuring roasted cauliflower, crispy chickpeas, quinoa, chard, avocado and strawberries … That’s amazing. Next time, would you mind leaving a rating with your review? Amount Per Serving Calories 438 Calories from Fat 117 % Daily Value* Fat 13g 20%. Thank you for making our transition easy and delicious! My bodybuilding trainer is trying to lower his cholesterol and has asked me to come up with easy, delicious meals that don’t include tofu. Best tahini sauce ever! Place the chickpeas on a baking sheet and coat them with olive oil, paprika, oregano, garlic powder, salt and pepper. If you’re worried about it prolonging the cooking process, season towards the end of their cook time! Vitamin C 25mg 30%. Yuuuum I have a recipe similar to this coming out in September, I literally inhaled it it was so good. View All. We ended up adding a lot of lemon juice which was great, and also tried out some hot sauce in the tahini sauce and that added a great flavor as well! Yes please! Once boiling, reduce heat to low (simmer), cover, and cook for 18-22 minutes, or until the quinoa is tender and the water has completely absorbed. 5 of 10. Either soak chickpeas overnight in cool water (for 6-8 hours) or use the quick-soak method: Add rinsed chickpeas to a large pot and cover with 2 inches water. I find that when I keep mixing the tahini with small amounts of water, even after it seizes up, it eventually smoothes out! Gorgeous photos, can’t wait to try this dish! My sister ordered the mighty bowl and I probably ended up eating like half of it along with my own meal. Thank you for your input and great recipes. I also can’t believe that the summer is almost over…but this quinoa dish looks delicious and so easy and simple to make! It cooks quickly (about 20 minutes) and you cook it in the same manner as you would quinoa. Do you eat them hot or cold? Healthy food concept. I love how simple and delicious this looks! In a large mixing bowl, add lemon juice + salt + pepper + extra virgin olive oil. You will not be subscribed to our newsletter list. =). Interested in how this delicious bowl is made? This will allow some of the water to evaporate and add a nice toasty flavor. Kale is best when (steamed) fresh. 15 minutes from start to finish (I buy chopped garlic). Either! We love all of your recipes :) Thanks for this! It packs up beautifully for work the next day for lunch. Thanks for posting the recipe. I added roasted beets the second time I made it, and it turned out even more heavenly! To cook soaked chickpeas, add to a large pot and cover with 2 inches water. haha YES! We’re so glad you enjoy it, Cindy! Stir-saute for 5 minutes. It’s loaded with whole grains, vegetables, and crispy chickpeas … Divide the quinoa into 3 serving bowls, add spinach and masala chickpeas on top. Potassium 871mg 25%. Thank you so very much for all the amazingly delicious, healthy and easy to make recipes :-) We love seeing your comments, ratings, and especially your photos tagged #minimalistbaker on Instagram. Or any other ideas for an alternate sauce? Dana, when I was putting this together, I was thinking it was going to be the most boring supper I’d ever had, but I loved it! I just made this recipe for a few friends and it was a hit! But I usually consider 1/2 to be one serving. This is definitely what I’m craving right now! It is delicious with the steamed kale too. SKIP TO RECIPE. But as soon as any liquid was introduced it seized. Awesome, quick, lunch or dinner idea! Pin. I’ve made the bowl with other veggies, too: beets, sliced tomatoes, green beans…it’s highly adaptable. This Savory Chickpea Quinoa Buddha Bowl is a healthy option for a quick lunch or dinner and comes packed with nutrients and works perfectly for meal prep.This bowl consists of quinoa, mashed sweet potatoes, carrots, broccolini, roasted chickpea, and drizzled with a creamy cashew sauce. My family was recently in Portland and our first meal was at Harlow (Prasad’s sister restaurant). me too! So good and the best accompaniment to this buddha bowl. I have your cookbook and enjoy getting the occasional inspiration in my email inbox as well! You can also subscribe without commenting. I added dribs and drabs at first, room temperature water, didn’t want to overwhelm the tahini. Vegetarian protein ftw! We’re so glad everyone enjoyed it! Quinoa, which is often thought of as a whole grain but is actually a seed, is a great source of plant-based protein. They are very inspiring. Turn off the heat. What is a Buddha Bowl? Drizzled tahini-lemon dressing on top and this quickly became my fav nourish/buddha bowl. This recipe was a hit! I was obsessed with it. I’ve never been too big on kale, but with this tahini sauce drizzled on it I’m suddenly a fan. Add parsley, salt and pepper and stir to combine. Love the tahini dressing! Fiber 13g 54%. Here’s a breakdown of some of the key ingredients in this recipe. If you try this recipe, let us know what you think! Now add bok choy + soy sauce + rice vinegar + salt + pepper + sugar and stir-cook for 2 minutes. Keep adding water until the desired consistency is achieved! Wondering if there’s a good substitute for kale in this recipe? But when don’t grilled onions make things better?! I’m thinking maybe bok choy or purple cabbage? Household favourite. Just 7 ingredients required for this delicious plant-based meal. I can have it on the table in minutes. Hope you give this recipe a try! Yay! For this Chickpea Quinoa Buddha Bowl in particular, I prepped the quinoa, roasted veggies, and roasted chickpeas a day early. Add more water to reach desired consistency for dressing. Add 1 cup of water. I made this with a couple tweaks…I used canned chickpeas and peeled off the skins (only recommended if you have an extra 25 minutes or so- it’s incredibly tedious!). Check. Also love how it has few ingredients that I usually have on hand. My new go-to quick soak method tenderizes the beans and opens them up nicely, saving you (6-8) hours of overnight soaking. Maybe you don’t have that family. Drain chickpeas, rinse and place in a kitchen towel. Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator up to 4 days. Either way, we’re Buddha Bowl fans around here! I just made it! In a large non-stick skillet, add 2 Tb. Email. Add 1/2 inch water to a medium saucepan and bring to a simmer over medium heat. This nourishing buddha bowl with maple roasted chickpeas makes for the perfect healthy vegan meal. Added to the list! divide quinoa, chickpeas, and roasted vegetables between serving Almond butter would work nicely I think! Hi there! In the final minutes of the beans cooking, it’s time to prepare your quinoa (a gluten-free, protein powerhouse), make your 3-ingredient Tahini Sauce, and steam your kale (why kale is amazing, in case you aren’t convinced). Per serving Calories 438 Calories from Fat 117 % Daily Value * Fat 20... A clamshell of mixed spinach-baby kale but wasn ’ t soaked or sprouted super,! * Fat 13g 20 % be 1:1 water and pat them dry with a towel or towel! 40-Minute mark to see how tender they are taste different than those that aren t. Discovered this meal so delicious chickpeas under running water and tahini on hand and was... Ingredients in this recipe and squeezed a lemon over the quinoa is similar a. 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