Roasted Chickpea Buddha Bowl w/ Red Pepper Sauce
This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!
Roasted Chickpea Buddha Bowl w/ Red Pepper Sauce
Ingredients
- 1 c brown rice or quinoa cooked
- 4 c spinach
- 1 avocado sliced
- 1 T sesame seeds
- For the Roasted Chickpeas:
- 1 can chickpeas drained & rinsed
- 2 T olive oil
- 1/2 T salt
- 1 t smoked paprika
- 1 t chili powder
- 1/4 t turmeric
- 1 t oregano
- For the Red Pepper Sauce:
- 1 red bell pepper seeds removed
- 2 T olive oil
- 1 T lemon juice
- 1/2 t black pepper
- 1/2 t salt
- 1/2 t smoked paprika
- 1/4 c cilantro
Instructions
- Preheat oven to 425F. Toss chickpeas with olive oil, salt, smoked paprika, chili powder, turmeric and oregano. Bake for 15 minutes, until crispy.
- For dressing, roast the red pepper at 425F until soft, about 10 minutes. Combine pepper, olive oil, lemon juice, black pepper, salt, paprika and cilantro in a blender. Blend until smooth.
- To serve, split the rice, spinach, avocado and chickpeas between four bowls. Top with red pepper sauce and garnish with sesame seeds before serving.
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