Ingredients Quinoa 2 cups water 1 cup quinoa, rinsed Chickpeas 14 oz can chickpeas, drained and rinsed Drizzle of olive oil 1.5 tsp chili powder 1/4 tsp sea salt 1/2 tsp smoked paprika 1/8 tsp turmeric 1/2 tsp oregano Red Pepper Sauce 1 red bell pepper, cut in half and seeds removed* 2 tbsp olive oil juice of 1 lemon 1/2 tsp cracked black pepper 1/8 tsp sea salt 1/2 - 1 tsp paprika 1/4 cup fresh cilantro For Serving - add as many different veggies as possible! Chopped leafy greens (such as curly, dinosaur or red russian kale, or arugula) Sliced sugar snap seas or steamed asparagus Sliced ripe avocado Shredded carrots Pumpkin or sunflower seeds Directions 1. Begin by bringing 2 cups of water to a boil, adding the quinoa to the boiling water and reduce heat to a simmer for 15 minutes or until quinoa is cooked. 2. Preheat the oven to 425. In a medium sized bowl, add chickpeas, oil and spices. Stir to evenly coat chickpeas. Place this mixture onto a parchment lined baking sheet and put in the oven for 15 minutes. 3. On another baking sheet, put the red pepper halves cut side down and roast in the same oven for 10-20 minutes until slightly charred, to bring out the flavour. 4. To make the dressing, cut the roasted red pepper into strips and place in a blender with lemon juice, pepper, salt, paprika, oil, and cilantro. Blend until it reaches a smooth consistency. 5. To assemble the two buddha bowls, add quinoa, chopped kale and sliced peas, and chickpeas. Top this with sliced avo and a drizzle of the red pepper sauce. Enjoy!! *Note: Alternatively, you can roast the red pepper whole for 10-20 minutes. Let cool and peel the skin off the pepper (it will easily come off by pulling), and remove the seeds. Add to the blender with the other ingredients.
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Sara FriedrichCanadian Registered Dietitian Archives
April 2018
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