Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 1/2 cups Chickpeas, Cooked
  • 1 Big Handful Cilantro, fresh
  • 1/2 Jalapeno

• Condiments

  • 1 cup Sorghum

• Baking & Spices

  • 2 tsp Curry powder
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar
  • 1 Generous glug Olive oil, Extra Virgin
  • 2 tbsp Olive oil, Extra Virgin

• Liquids

  • 2 3/4 cups Water

Found on wellandfull.com

Description

Ingredients

• 1 Cup Sorghum, soaked overnight
• 2½ Cups Water for cooking
• 1½ Cups (or 1 Can) Cooked Chickpeas
• 2 Tsp Curry Powder
• Generous glug of Extra Virgin Olive Oil
• 1 Avocado
• ½ Jalapeño, ribs and seeds removed
• 1½ Tbs Apple Cider Vinegar
• Big Handful Fresh Cilantro
• 2 Tbs Extra Virgin Olive Oil
• ¼ Cup Water
• ¼ Tsp Salt
• ¼ Tsp Pepper

Directions

• Start by cooking the sorghum. Bring 2½ cups water to boil, then add sorghum. Simmer until all the water has been absorbed, about 45 minutes.
• If you didnt soak your sorghum overnight, bring 3 cups water to boil then add sorghum, and simmer until water is absorbed (this may take over an hour).
• Preheat the oven to 425 degrees.
• In a bowl, combine chickpeas, olive oil, and curry powder. Mix until chickpeas are evenly coated.
• On a baking sheet lined with parchment paper, cook chickpeas for about 20 minutes.
• When done, set aside to let cool.
• In a blender, combine all vinaigrette ingredients and blend until smooth and creamy. Taste and adjust salt / pepper as needed.
• In two bowls, portion out sorghum and chickpeas. Add a generous dollop of the avocado vinaigrette. Serve with greens if desired.
• Enjoy!