Masala Chickpea Buddha Bowl

Step 1

Heat the coconut oil in a large skillet over medium heat.

Step 2

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.

Step 3

Add the carrot and red bell pepper, continue to cook for another 2 minutes. Add spices and salt and cover with the water.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Divide the quinoa into 3 serving bowls, add sautéed spinach and masala chickpeas on top. Top with crushed cashews, red cabbage, and fresh herbs. Serve immediately!