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.