Chickpeas simmered in a delightful Indian-inspired masala sauce, served with black quinoa, sautéed spinach, and crushed cashews! A nourishing, flavorful, and easy plant-based bowl recipe!
I'm a huge fan of buddha bowls. What I love the most is the fact that it's never the same, you can change the toppings, the dressing, add nuts or crunchy veggies, it's incredibly versatile.
⭐️ Why You Should Try This Recipe
- It's packed with flavor and texture: From the tender chickpeas to the crunchy cashews and the super creamy masala sauce, these bowls are anything but boring.
- It's easy and requires about just 1 hour to prepare.
- It packs 12g of protein + 10g of fiber per serving.
- The reviews speak for themselves: Angela said: "Your masala sauce recipe is a revelation, such creaminess in texture with no dairy. Absolutely loved it."
🥣 How to Make Masala Chickpea Bowls
The masala sauce in this recipe is inspired by my Veggie Balls in Masala Sauce recipe. It's super creamy, lightly sweet and spicy without being too hot!
The process to make the sauce is about the same as making a soup. Start by sautéing onions with garlic and ginger, followed by carrots and bell peppers (for color and sweetness). Add spices and cover with water. When the vegetables are soft it's time to blend everything into a thick and creamy sauce.
Chickpeas are then added to the skillet and coated with the sauce.
For the toppings, I went roasted cashews (feel free to use roasted peanuts or almonds!), red cabbage to add crunchiness, and cilantro for freshness.
Masala Chickpea Buddha Bowl
- 2 tablespoon coconut oil or olive oil
- 2 onions sliced
- 1 clove of garlic minced
- 1 medium carrot chopped into 2-inch pieces
- 1 red bell pepper chopped
- 1 teaspoon grated ginger
- 1 teaspoon salt
- 1 teaspoon of each: garam masala, turmeric, cumin, coriander, paprika
- 2 and ½ cup water
- 1 15-oz can cooked chickpeas drained and rinced
- 3 cups chopped spinach rinsed
- 1 clove of garlic
- salt, ground black pepper to taste
- 1 cup red cabbage finely shredded
- ¼ cup slightly crushed roasted cashews
- fresh parsley or cilantro for topping
- crushed red pepper
- Heat the coconut oil in a large skillet over medium heat.
- Once the oil is hot, add the onions, garlic and grated ginger and cook on medium heat until the onions are soft and translucent, about 5-7 minutes.
- Add the carrot and red bell pepper, continue to cook for another 2 minutes. Add spices and salt and cover with the water.
- Bring to a boil, cover and reduce heat. Let simmer for about 35 minutes, or until vegetables are tender. In the meantime you can start the quinoa.
- Remove from heat and process in a blender until silky smooth. Pour the sauce back into the skillet and stir in the chickpeas. Cover to keep warm.
- Combine the quinoa with the water and soy sauce in a medium saucepan. Bring to a boil, reduce heat and let simmer for about 25 minutes, or until the quinoa is cooked and almost no liquid remains.
- Heat some olive oil in a skillet, add the garlic and sauté for 2-3 minutes. Add spinach and cook for 5-7 minutes until the spinach is wilted. Season with salt and pepper.
- Divide the quinoa into 3 serving bowls, add sautéed spinach and masala chickpeas on top. Top with crushed cashews, red cabbage and fresh herbs. Serve immediately!
- You can substitute chickpeas for black or navy beans, or even lentils.
- Red cabbage is optional, if using you can blanch it in boiling water for about 2 minutes to make it more tender.
- You can use black quinoa, white quinoa, or brown rice. Use what you have on hand.