chickpea bowl

Detox Moroccan Chickpea Glow Bowl: clean eating meets comfort food! vegetarian / vegan.

Detox Moroccan-Spiced Chickpea Glow Bowl

olive oil

onion

garlic,

chili powder and cumin

turmeric and garam masala

sea salt

dash of each -cinnamon and cayenne (to taste)

chickpeas

tomatoes

cucumbers

couscous

mint, parsley, cilantro

yogurt or hummus

lemon juice

pita

Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas &#8211; stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.

Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!

Looks amazing!

Also - can you have these recipes pull through to the "Recipes" tab? The last one on there is the Sweet Potato Casserole!

p.s. I know this, because I use your recipes exclusively to meal plan for my crazy week. I loooooooooove your recipes, they make me healthy and happy, and when I have people over, I fool them into thinking I'm a cooking wizard. I'm just borrowing your magic!

Yumm!! That looks like such a beautiful dish. Love cooking with chickpeas as well since they are so cheap (:

Hi Lindsay,   thanks for sharing such informative articles

Hi! Great recipe and, as always, great post! I don't use a lot of garam masala in my cooking, but I have to say that I just loved it in this recipe! I'll definitely be testing it out in my future recipes. Thanks for the inspiration!

I’ve made this for meal prepping during the week and it’s so delicious and satisfying !! Do you think it would freeze well if I made a double batch and put half in the freezer ?

Heavens!  This recipe is yummy!  Quick, flavorful, and cheap- my favorite way to cook!  I haven't found a recipe on this blog yet that I haven't loved!

This was a really good weeknight meal.  I added some of the same spices (cumin, garam masala) to the yogurt and served it with some golden raisins.  They provided a really nice little pop of sweetness to the dish.

Lindsay, I made this for dinner tonight and it was delicious.  The kitchen smelled so good as the chickpeas cooked.  My husband was thrilled--good and spicy but not hot.  That dash is just the right amount of cinnamon.  You nailed it!  Thanks for so many great recipes.

Would this be good with parmesan couscous? That's all I have on hand

I rarely comment but have been following POY for years and love all the recipes! I made this last night and the flavors are out of this world. We absolutely loved it. Thanks for another great recipe!

https://content.jwplatform.com/videos/6RqvKwZ6.mp4

Moroccan Spiced Chickpea Glow Bowl

Wholesome, satisfying bowls with warm cooked grains, crispy miso chickpeas, fresh veggies, and a tangy garlic sesame dressing! Just 10 ingredients and simple methods required.

Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

cooked brown rice, rice noodles, quinoa, or cauliflower rice

Tbsp white

maple syrup

tsp chili garlic sauce

Tbsp maple syrup ((plus more to taste))

Tbsp coconut aminos ((or sub tamari

Tbsp lime juice

Tbsp rice vinegar

½ Tbsp sesame oil ((if oil-free omit))

½ cups thinly sliced vegetables ((such as red

salted peanuts or cashews ((optional))

Quick Ginger Garlic Miso Tahini Dressing ((optional))

If serving with grains, prepare at this time (follow links above for instructions).

In the meantime, if preparing chickpeas, preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well. Then pat very dry&nbsp;— this will help them crisp up.

To a medium mixing bowl add oil, miso paste, maple syrup, and chili garlic sauce or red pepper flake and whisk to combine. Then add chickpeas and toss to coat.

Arrange on a parchment-lined baking sheet (or more baking sheets as needed if increasing batch size) and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown (see photo). Set aside.

Next prepare dressing by adding chili garlic paste or red pepper flake, maple syrup, coconut aminos or tamari, lime juice, vinegar, sesame oil, and garlic (optional) to a small mixing bowl and whisking to combine.

Taste and adjust flavor as needed, adding more lime or vinegar for acidity, salt or coconut aminos or tamari for saltiness, maple syrup for sweetness, or chili garlic sauce or red pepper flake for added heat. You want this to be quite flavorful so don’t be shy!

Prepare any vegetable garnishes / toppings at this time and set aside.

To serve, divide grains between serving bowls and top with chickpeas, veggies of choice, and dressing. This bowl is elevated with the addition of our Quick Ginger Garlic Miso Tahini Dressing as well!

Store leftovers covered in the refrigerator up to 3 days. Store with sauce(s) on the side. Not freezer friendly.

These Sweet Potato Buddha Bowls are topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It&#039;s a healthy (vegetarian + vegan) dinner or lunch. 

Sweet Potato Buddha Bowl

quinoa

water

potatoes

Tablespoons olive oil (divided)

yeast

cumin

chipotle chili powder

salt

pepper

red bell peppers (sliced)

lime

Mojo Sauce (for serving)

Cilantro

Lime wedges

Avocado

Jalapeno

Sour cream

Sesame seeds

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the morning glory family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. In some parts of the English-speaking world, sweet potatoes are locally known by other names, including "yam" and kumara. The young leaves and shoots are sometimes eaten as...

sweet potato

Cumin

sesame seed

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

lime wedge

Red Bell Pepper

Preheat oven to 425 degrees.

Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.

Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.

Add peppers to baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.

Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.

While vegetables are roasting, prepare the Mojo Sauce.

To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.

SUCH a yummy meal!! I whipped this up, pretty much as written, and enjoyed it THOROUGHLY. I used my finger to gather up every last drop of the mojo sauce!! My only mods- I used ancho chili powder because I didn't have chipotle. And I upped the garlic because I always do. ;-)
I topped with diced avocado and chopped kale (massaged with olive oil). Dear me, this was delicious.
OH~ and I am NOT a fan of cilantro...I was bold, however, and decided to use it (albeit, about 1/3 of what was called for) and I didn't even taste a hint of soap!!! It must have blended perfectly with the other flavors; glad I stuck with it. :)

Made this once and even my picky husband said we should have more meals like this.  So I'm making it again.  I want some crunch and I have some corn on the cob to use up so I'm going to barbeque it and add it as another element.

Delicious and easy peasy. The aroma of the roasted sweet potato with all its seasonings was *chef’s kiss.

Love this recipe, I could eat this every day!

5 stars!!!! This was delicious! My 3 year old ate his whole bowl… even my carnivore husband said “oh man, this has great flavors.” I was unsure of the sauce at first because I’m not the biggest fan of cilantro, but wow! It was so bright and tangy and full of flavor! This will definitely be added to the dinner rotation. Only element I was missing was a little bit of crunch, so maybe I’ll add some fried tempeh next time. Thank you.. time to check out your other recipes 🙂

I made this as is the first time and it turned out great. For each additional time I added more jalapenos to the mojo sauce because I found it to bland. I didn't add nutritional yeast and it turned out exactly the same. I actually been using this as a meal prep for lunches which makes 4 servings. Therefore I started adding 1.5 cups quinoa to make it more filling for me. Overall, great receipt!

I made this but subbed the sweet potatoes for marinated, pan-fried tofu and added sauteed collard greens.  It was a huge hit!  Thanks so much for sharing the recipe.

https://content.jwplatform.com/videos/mZN4ebig.mp4

This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It&#39;s a healthy (vegetarian   vegan) dinner or lunch.

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The most viewed chickpea bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine