Yam and Chickpea Buddha Bowl

Posted by Cooking with Kitchen Craft on

Yam and Chickpea Buddha Bowl

A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”

If your a big eater like we are, then that is just what we're looking for! This recipe is calling all vegans, power packed with nutrients and flavors!

What you'll need:

                        
                      
                     

  • Two Cups cooked Quinoa 
  • 1/2 red onion, sliced in wedges
  • large yam, cubed
  • 1/2 head broccoli 
  • big handfuls spinache
  • 1 15- ounce (425 g) chickpeas, drained, rinsed + patted dry
  • tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp oregano
  • 1/4 tsp turmeric
  • TAHINI SAUCE (OPTIONAL)
    • 1/4 cup (56 g) tahini
    • 1 Tbsp Raw Honey
    • 1/2 lemon, juiced
    • 2-4 Tbsp hot water to thin

Instructions:

Cook Quinoa in 1 quart sauce pan and chop up veggies. Add yam, broccoli and red onion to the 2 Quart Sauce Pan, put on cover and place on strove top on medium heat until vapors begin to rise. When vapors begin, give the lid a quick spin to create vapor seal, turn heat to low and allow to cook 8 more minutes (15 minutes total). Remove from heat. Saute chickpeas in the 8.5" Skillet along with cumin, chili powder, garlic, salt, pepper, oregano and turmeric until well fragmented. Mix together Tahini sauce and compile Buddha bowl. 1/2 cup cooked Qunioa on bottom, add 1 cup spinach and cooked vegetables. Add chickpeas, sauce and enjoy fresh! 


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