This is one of my favourite plant based bowls because it’s super filling, nutritious and has a really good combination of flavours and textures. It’s also an easy meal to throw together and is loved by anyone I have served it to!
Chickpea Vegetable Bowl
Servings 2 people
Ingredients
RECIPE
- 1 ½ cup roasted chickpeas see below
- 1 ½ cup cooked brown rice or quinoa
- 2 medium boiled beets sliced
- 1 medium sweet potato sliced ¼’ discs
- 1 avocado cubed
- 2 cups arugula
- 1 ½ tsp garlic powder
- ½ Orange juice
- Sea salt & pepper
- Cayenne pepper
- Olive oil & Avocado Oil
ROASTED CHICKPEAS:
- 1 can organic chickpeas rinsed and dried
- 1.5 tbsp avocado oil
- 1 tsp paprika
- ¼ tsp sea salt
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
VINAIGRETTE:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- Sea salt & pepper
Instructions
- Preheat oven to 375F, line baking sheet with parchment paper or silicone mat. Combine your vinaigrette ingredients and set aside.
- In a large mixing bowl add chickpeas, coat with avocado oil and spices. Arrange on baking tray. Bake for 20-25 minutes or until golden. You can add more spices to your liking once chickpeas are cooked.
- Marinate sliced and boiled beets with olive oil, orange juice, ¾ tsp garlic powder, sea salt , pepper and little cayenne pepper. Set aside.
- Clean and slice sweet potato (skin on) in a large mixing bowl add approx. 1-1.5 tbsp avocado oil, sea salt, pepper, cayenne pepper, ¾ tsp garlic powder and roast in over for 20-25 minutes. Can be done at same time as chickpeas. Set aside.
Notes
Once all ingredients are done it’s time to build your bowls. Add all ingredients in the portions that work for you, this recipes makes two larger servings. I generally arrange my ingredients as shown in photo. Enjoy!
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