Masala Chickpea Buddha Bowl
Chickpeas in a delightful masala sauce with garlic sautéed spinach and quinoa. Quick, healthy, and packed with protein.
Ingredients
Masala Chickpeas
- 2 tbsp 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 tsp grated ginger
- 1 tsp salt
- 1 tsp of each: garam masala, turmeric, cumin, coriander, paprika
- 2 and 1/2 cup water
- 1 15-oz can cooked chickpeas drained and rinced
Quinoa
- 1/2 cup uncooked black quinoa or white quinoa
- 1 and 1/4 cup water
- 1 tbsp soy sauce
Spinach
- 3 cups chopped spinach rinsed
- 1 clove of garlic
- salt, ground black pepper to taste
Toppings (optional)
- 1 cup red cabbage finely shredded
- 1/4 cup slightly crushed roasted cashews
- fresh parsley or cilantro for topping
- crushed red pepper
Instructions
Masala chickpeas
- 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.
Quinoa
- 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.
Spinach
- 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.
Bowls
- 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!
Notes
- 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.
Nutrition
Serving: 1 serving | Calories: 355 kcal | Carbohydrates: 50.5 g | Protein: 12.5 g | Fat: 12.9 g | Fiber: 10.6 g | Sugar: 9.6 g