Roasted Chickpea Buddha Bowl with Avocado Dressing
Total Time: 00h 55m
Hands-on Time: 00h 45m
Makes: 4 servings
Freshen up your chickpea Buddha bowl recipe with avocado dressing drizzled over butternut squash, kale, quinoa, garlic and spices.
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Ingredients
- For the Buddha Bowls:
- 1 1/2 cups chickpeas, cooked
- 2 cloves garlic, minced, divided
- 1/4 cup olive oil, divided
- 1/2 teaspoon Simply Organic® Cayenne
- 1/2 teaspoon Simply Organic® Cumin
- Sea salt or Himalayan pink salt, to taste
- Simply Organic® Black Pepper, to taste
- 2 cups butternut squash, peeled and cut into chunks
- 2 teaspoons Simply Organic® Chili Powder
- 1/4 red onion, finely diced
- 4 cups kale, washed and stems removed
- 1 teaspoon Simply Organic® Garlic Powder
- 1 cup water
- 1/2 cup uncooked quinoa, rinsed
- For the Dressing:
- 1 avocado, peeled and pitted
- 1 lime, Juiced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh cilantro
- Sea salt or Himalayan pink salt, to taste
- Water
- For Assembly:
- Micro sprouts, for garnish
- Pine nuts, for garnish
- Sliced radishes, for garnish
- Simply Organic® Cayenne, for garnish
Directions
- Preheat oven to 375 degrees.
- On a baking sheet, spread chickpeas and 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with cayenne, cumin, salt and pepper. Toss until chickpeas and garlic are evenly coated.
- On a separate baking sheet, spread butternut squash and remaining 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with chili powder, salt and pepper. Toss until squash and garlic are evenly coated.
- Place both baking sheets in oven. Bake chickpeas for 15 minutes and squash for 25 minutes, until it can be easily pierced with a fork.
- In a skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Sauté onion until almost translucent. Add kale, garlic powder, salt and pepper. Sauté for an additional 1 to 2 minutes, just until kale is partially cooked.
- Into a medium pot over medium-high heat, combine water and quinoa. Bring to a boil, then cover and reduce heat to low. Let simmer for 15 to 20 minutes, until all water has absorbed and quinoa is fluffy.
- In a food processor, combine avocado, lime juice, garlic, olive oil, cilantro and salt. Blend until smooth. Add water by the tablespoon until desired consistency is achieved.
- Divide chickpeas, squash, kale and quinoa among serving bowls. Drizzle dressing over top. Garnish with micro sprouts, pine nuts, radishes and cayenne.
