Servings: 2 Bowls
Ingredients
For the Bowl:
- 2 cups cooked quinoa or rice
- 1 cup carrots julienned or thinly sliced
- 1 cup red bell peppers thinly sliced
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1 cup zucchini julienned or thinly sliced
- 1 cup fresh greens spinach, kale, or arugula
- 1/8 cup Thai basil leaves, thinly sliced optional
For the Peanut Dressing:
- 1/2 cup natural peanut butter or blend of peanut butter and PB2 to lower fat
- 1 clove garlic minced
- 1 Tbsp soy sauce or coconut aminos
- 1 Tbsp rice wine vinegar
- 1 tsp ginger grated
- 1 Tbsp maple syrup
- 2-3 tsp sriracha adds a little heat, but not much
- 1/2 lime juiced
- 1.5 Tbsp hot water hot helps with blending
Curry Roasted Chickpeas
- 1 can 15 ounces chickpeas or garbanzo beans
- 2 tsp olive oil
- 1/2 Tbsp maple syrup
- 2 teaspoons curry powder
- 1/4 teaspoon pepper
- Dash or two garlic powder
Instructions
Peanut Dressing:
- In a small bowl, whisk together all ingredients. Add more hot water as need to desired consistency.
- Set aside.
Curry Roasted Chickpeas
- Preheat oven to 400 degrees.
- Rinse and dry the chickpeas with paper towels and remove any lose skins.
- Place all ingredients in a medium size bowl and toss well to coat the chickpeas.
- Place chickpeas on a baking sheet lined with parchment paper in a single layer and bake 25 - 40 minutes until crispy. Shake the pan halfway through baking to turn chickpeas.
- After 25 minutes of baking, watch closely to ensure they don't burn.
Assemble the Bowl:
- If cooking veggies for a warming option, lightly them in a pan with a small amount of oil until just tender. Skip this step for a raw veggie option.
- In a bowl, layer cooked quinoa or brown rice as the base.
- Add veggies and greens. Top with Curry Roasted Chickpeas.
- Drizzle with peanut dressing just before serving.
Tried this recipe?Let us know how it was!