Chickpea Buddha Bowl with Peanut Sauce
A vegetarian one bowl meal with a peanut sauce I want to put on everything! This dish is all about the sauce. The quinoa and vegetables are just vehicles for the sauce! The peanut butter sauce would also be good on chicken or pork as well as other vegetables. Combining quinoa, a high protein grain, along with chickpeas boosts the protein intake while the assorted vegetables and spices provides a variety of antioxidants.
Chickpea Buddha Bowl
1 cup uncooked quinoa, rinsed
2 cups water
Assorted vegetables (I used broccoli, zucchini and carrots), 4 cups
2 Tbsp olive oil
15 ½ ounce can chickpeas (garbanzo beans), drained and rinsed
¼ cup natural peanut butter (just peanuts and salt, no sugar)
1/3 cup almond milk
1 Tbsp low sodium soy sauce
1 tsp honey
1 tsp red pepper flakes
1 tsp ginger, minced
1 tsp turmeric, ground
Preheat oven to 400 degrees Fahrenheit
In a large saucepan bring 2 cups of water with pinch of salt to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes. While quinoa is cooking toss the vegetables and chickpeas with 2 Tbsp olive oil, sprinkle with salt and pepper and cook in a 400 degree oven for 15 minutes, stirring once halfway.
For the peanut sauce: Combine all sauce ingredients in a small saucepan. Whisk over low heat until peanut butter melts and sauce becomes smooth.
Assemble the bowls. Into each bowl place 1 cup of quinoa, top with 1 - 1 1/2 cup of roasted vegetables and chickpeas and drizzle peanut sauce over the top.