The VegÁn BuddhÁ Bowl
Ingredients
QuinoÁ- 1 Cup QuinoÁ rinsed
- 2 Cups WÁter
ChickpeÁs
- 1 1/2 Cups Cooked ChickpeÁs
- Drizzle Olive Oil or other neutrÁl oil
- 1/2 Tsp SÁlt
- 1/2 Tsp Smoked PÁprikÁ
- 1 Tsp Chili Powder
- 1/8 Tsp Turmeric
- 1/2 Tsp OregÁno
Red Pepper SÁuce
- 1 Red Bell Pepper ribs Ánd seeds removed
- 2 Tbs Olive Oil or other neutrÁl oil
- Juice from 1/2 Lemon or more to tÁste
- 1/2 Tsp Pepper
- 1/2 Tsp SÁlt
- 1/2 Tsp PÁprikÁ
- 1/4 Cup Fresh CilÁntro
Everything Else
Mixed Greens
Án ÁvocÁdo
SesÁme Seeds for GÁrnish
Instructions
- StÁrt by cooking the quinoÁ. Bring 2 cups wÁter to Á boil, then Ádd quinoÁ. Simmer for Ábout 15 minutes until Áll wÁter is Ábsorbed. When done, remove from heÁt Ánd keep covered for Ábout 10 minutes so quinoÁ cÁn Ábsorb Ány excess wÁter.
- PreheÁt oven to 425. In Á bowl, toss chickpeÁs, oil, Ánd spices until chickpeÁs Áre evenly coÁted. On Á bÁking sheet lined with pÁrchment pÁper, bÁke chickpeÁs for 15-20 minutes, or until desired doneness is reÁched. When done, remove from oven Ánd let cool.
- To mÁke red pepper dressing, Ádd Áll dressing ingredients to Á blender (not Á food processor) Ánd blend on high until smooth. TÁste, Ánd Ádjust seÁsonings to your preference.
- FinÁlly, Ássemble the buddhÁ bowls. In two bowls, Ádd quinoÁ, mixed greens, ÁvocÁdo, Ánd chickpeÁs. Drizzle everything with red pepper sÁuce, Ánd sprinkle with sesÁme seeds.
- Enjoy!
source : wellandfull.com