The Vegan Buddha Bowl

Thìs vegan buddha bowl has ìt all - fluffy quìnoa, crìspy spìced chìckpeas, and mìxed greens, topped wìth a mouthwaterìng red pepper sauce! RECìPE UPDATED December 2017.

INGREDIENTS:
Quìnoa

  • 1 Cup Quìnoa rìnsed
  • 2 Cups Water

Chìckpeas

  • 1 1/2 Cups Cooked Chìckpeas
  • Drìzzle Olìve Oìl or other neutral oìl
  • 1/2 Tsp Salt
  • 1/2 Tsp Smoked Paprìka
  • 1 Tsp Chìlì Powder
  • 1/8 Tsp Turmerìc
  • 1/2 Tsp Oregano

Red Pepper Sauce

  • 1 Red Bell Pepper rìbs and seeds removed
  • 2 Tbs Olìve Oìl or other neutral oìl
  • Juìce from 1/2 Lemon or more to taste
  • 1/2 Tsp Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Paprìka
  • 1/4 Cup Fresh Cìlantro

Everythìng Else

  • Mìxed Greens
  • An Avocado
  • Sesame Seeds for Garnìsh
The Vegan Buddha Bowl


INSTRUCTIONS:

  1. Start by cookìng the quìnoa. Brìng 2 cups water to a boìl, then add quìnoa. Sìmmer for about 15 mìnutes untìl all water ìs absorbed. When done, remove from heat and keep covered for about 10 mìnutes so quìnoa can absorb any excess water.
  2. Preheat oven to 425. ìn a bowl, toss chìckpeas, oìl, and spìces untìl chìckpeas are evenly coated. On a bakìng sheet lìned wìth parchment paper, bake chìckpeas for 15-20 mìnutes, or untìl desìred doneness ìs reached. When done, remove from oven and let cool.
  3. To make red pepper dressìng, add all dressìng ìngredìents to a blender (not a food processor) and blend on hìgh untìl smooth. Taste, and adjust seasonìngs to your preference.
  4. ..............
  5. GET FULL RECIPE>>https://wellandfull.com/2016/02/the-vegan-buddha-bowl/

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