the buddha bowl (healthy & vegan) | hot for food

Drain a can of chickpeas and rinse them off.

Lay the chickpeas out on paper towel and rub them to remove the outer skins.

Add the chickpeas to a mixing bowl and coat them with olive oil and spices: cumin, cayenne, paprika, garam masala, and sea salt.

Spread the seasoned chickpeas on a baking sheet and bake at 425F for about 40 minutes until crispy.

While the chickpeas are baking, prepare the dressing by adding tahini, water, miso paste, lemon juice, apple cider vinegar, salt, and pepper to a blender and blend until smooth.

Cook buckwheat soba noodles according to package instructions, adding broccoli to the pot just before the noodles are finished cooking.

Rinse the cooked noodles and broccoli to remove excess starch, then add a little lemon juice, olive oil, and a pinch of pepper to the noodles and toss to combine.

Assemble the Buddha bowl by adding the noodles and broccoli, then top with crispy chickpeas and a variety of fresh vegetables: purple kale, red cabbage, cherry tomatoes, marinated artichokes, pea shoots, shredded carrot, and pumpkin seeds.

Equipment Needed

Dietary

Allergens