With delicious Spring produce readily available at the moment I’m all about meals that allow them to shine. This chickpea buddha bowl is an excellent example of that! Simple, healthy, delicious and topped with a creamy cashew sauce – what more could you want!
Ingredients List
For the Cashew Sauce
- 1 cup cashews
- 3 cups water
- 2tbs fresh mint
- 2 cloves garlic
- 3tbs olive oil
- 1/2 cup water
- Salt and pepper
For the Chickpeas
- Can of chickpeas
- 1tsp cumin
- 3/4tsp garlic powder
- 1/2tsp chilli powder
- 1/2tsp turmeric
- salt + pepper
- 1tbs olive oil
For the Buddha Bowl
- 1 cup grain of your choice
- 8 baby new potatoes
- Head of broccoli
- 2 bunches asparagus
- 2 carrots
- 2-3 radishes
- Kimchi (optional)
- Nuts and seeds to top
Steps
- Soak the cashews in the water for 2 hours, or overnight then drain and rinse
- Combine the cashews with the remaining sauce ingredients and blitz until smooth and combined. Taste, and season as required, then set aside.
- Preheat the oven to 200C
- Drain and pat dry the chickpeas and toss to coat with the oil and spices
- Pour onto a lined baking tray and roast for 15-20 minutes, stirring occasionally until golden and crispy
- Meanwhile, cook your grain of choice (I used brown rice) and set aside
- Place the potatoes on a baking tray and drizzle with olive oil and salt & pepper. Roast for 20-25 minutes, until golden on the outside
- Meanwhile, chop the broccoli into florets and remove the woody ends of the asparagus and cut in half. Place on a lined baking tray, drizzle with oil and season then roast for 10-15 minutes, turning once, until slightly charred
- Thinly slice the carrots and radishes and set aside (I used my spiralizer for the carrots)
- When all elements have been cooked, combine in bowls and top with the cashew sauce, kimchi and some nuts and seeds for crunch.
I love all the different flavours going on in this chickpea buddha bowl, not to mention all the textures! The cashew sauce adds an excellent creaminess, and I love to throw some nuts on top for the ultimate crunch factor. I used the super seed sprinkles from Extraordinary Foods this time because it’s super delicious, but use whatever you have in the pantry!
I like the nutty flavour that also comes from using brown rice in these bowls, but quinoa or sorghum or whatever your favourite grain is will definitely work. Don’t let any one ingredient stop you from giving these chickpea buddha bowls a go! Seriously, they are perfect for lunch or dinner, and you can whip up all the elements in advance so dinner can be on the table in no time. Perfect!
Who’d like to try this chickpea buddha bowl?!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Aria
November 8, 2017 at 4:39 pm (6 years ago)Wow!! I’m thrilled to see this chickpea-buddha bowl on it, Looks great! Thanks for sharing.