Chickpea Broccoli Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 2 heads Broccoli
  • 3 Carrots, chopped (1 heaping cup, medium
  • 1 15oz can Chickpeas
  • 1 tsp Ginger

• Refrigerated

  • 1/4 cup Almond milk

• Condiments

  • 1 1/3 tbsp Maple syrup, pure
  • 1/4 cup Peanut butter, natural creamy
  • 1 1/3 tbsp Soy sauce, reduced sodium

• Pasta & Grains

  • 2 cups Brown rice or quinoa, cooked

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on hummusapien.com

Description

Ingredients

• 1-15oz can chickpeas, drained and rinsed
• 2 heads broccoli, chopped into florets
• 3 medium carrots, chopped (1 heaping cup)
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 2 cups cooked brown rice or quinoa
• ¼ cup natural creamy peanut butter
• ¼ cup almond milk (more if needed to thin)
• 1 tbsp + 1 tsp reduced sodium soy sauce (sub tamari for gluten-free)
• 1 tbsp + 1 tsp pure maple syrup
• 1 tsp minced ginger (optional)
• pinch red pepper flakes (optional)

Directions

• Preheat oven to 400F. Line a baking sheet with a Silipat or parchment paper. Place chickpeas, broccoli, and carrots on baking sheet. Season with olive oil and a good pinch of salt and pepper, stirring to combine.
• Roast for 20-25 minutes, stirring halfway through.
• Meanwhile, cook your grains. I used frozen brown rice, which made it super easy!
• Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). Add almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth.
• Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce.

Nutrition