Plant-based Buddha Bowl
This delicous buddha bowl combines spicy roasted chickpeas, garlic quinoa, and satay slaw. With a bit of prep work the night before this provides a few days of healthy lunches.
Ingredients
- Chickpeas
1 can Chantal Organics Chickpeas 400g - 1 tsp cumin powder
- ½ tsp sea salt
- ½ tsp coriander powder
- ½ tsp red chili powder
- Quinoa
- 1/3 cup Chantal Organics Quinoa
- 1 tsp powdered garlic
- ½ tsp sea salt
- 1 cup water
- ½ cup kale
- Slaw
- ½ cup shredded red cabbage
- 5 cherry tomatoes
- ¼ cup chopped cucumber
- ¼ cup beetroot
- 1 tbsp Chantal Organics Almond Butter
- 1.5 tsp Chantal Organics Tamari Sauce
- ¼ tsp fresh ginger
- ¼ tsp smoked paprika
- Juice of half a lime
- 1 cup salad greens
- ¼ cup sprouts
- ½ cup chopped carrots
instructions
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Step 1.
Drain and rinse the chickpeas. In a small bowl, combine chickpeas and spices. Stir well to coat the chickpeas. Place on a baking tray with parchment paper and bake for 20 minutes on 180C, or until golden brown and crispy.
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Step 2.
Put 1 cup of water into a pot and bring to the boil. Rinse the quinoa and place into the pot with the garlic, salt, and coriander. Reduce the heat to a simmer for 10-15 minutes until the water is absorbed and the quinoa is fluffy.
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Step 3.
Chop up the vegetables and set aside.
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Step 4.
In a bowl mix together the almond butter, tamari, lime juice, ginger, and paprika. Add in 1-2 T of water until it reaches a silky consistency.
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Step 5.
Add in the vegetables and mix so they are coated in the sauce.
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Step 6.
Once the quinoa has absorbed all the water, tear up the baby kale and stir into the quinoa. Take off the heat.
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Step 7.
Place salad greens into a bowl (or lunchbox to go). Assemble the quinoa, chickpeas, and salad on top. Add sprouts and chopped carrots for crunch.
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Chantal Organics Products used
