I’m a huge fan of buddha bowls, what I love the most is the fact that it’s never the same, you can change the toppings, the dressing, add nuts or crunchy veggies, it’s incredibly versatile. You don’t need to add a ton of toppings to these bowls because 1) There is already enough flavor and texture going on with the masala chickpeas, cashews and spinach, and 2) The recipe to meant to be easy and ready quickly.
Masala chickpeas with black quinoa, sautéed spinach and crushed cashews, can it get any better?
Servings 3
Ingredients:
2 T. 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 1/2 cup water
1 15-oz container cooked chickpeas, drained and rinsed (Eden Organics soaks there beans!)
1/2 cup quinoa (I used black quinoa)
1 and 1/4 cup water
1 T. soy sauce
3 cups chopped spinach (rinsed)
1 clove of garlic
salt, pepper
Toppings:
1 cup red cabbage, finely shredded
1/4 cup slightly crushed roasted cashews
fresh parsley, or coriander if you like it
crushed red pepper
Directions:
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.
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.
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.
Divide the quinoa into 3 serving bowls, add spinach and masala chickpeas on top. Top with crushed cashews, red cabbage and fresh herbs.
