Courtesy of Robert Bank
SMOKY CHICKPEA BUDDHA BOWL WITH TAHINI SAUCE RECIPE
Courtesy of www.ehow.com
Buddha bowls are big right now, and it's easy to see why. They're delicious, nutritious and fun to make. It doesn't hurt that they look beautiful, too! CHICKPEAS: 1 1/2 cup chickpeas (15.5 ounce can) 2 tablespoons olive oil 1/2 to 1 tablespoon liquid smoke 1/2 teaspoon fine sea salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1. Pre-heat the oven to 425° Fahrenheit. 2. LEMON TAHINI DRESSING: 3/4 cup tahini 2/3 to 3/4 cup water 3 to 4 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon minced garlic Salt and pepper, to taste 1. BUDDHA BOWL: Whole grains (quinoa, brown rice, etc.) Smoky chickpeas Vegetables Healthy fats (avocado, almonds, etc.) Lemon tahini sauce 1.
To construct your Buddha bowl, combine whole grains, healthy fats and vegetables of your choice. Ideas for veggies include leafy greens, carrots, broccoli and sprouts. Add the smoky chickpeas, tahini sauce and a sprinkle of sesame seeds (optional).
Combine all of the ingredients in a high- powered blender. For a thicker sauce, use 2/3 cup water. For a thinner sauce, use 3/4 cup or more. You can also adjust the lemon juice, garlic and spices according to your taste buds. Blend until smooth. To store leftover tahini sauce, use an air-tight container and keep in the refrigerator.
In a bowl, toss the chickpeas with the oil, liquid smoke and spices. Add more or less liquid smoke based on your preference. Transfer the chickpeas on to a baking sheet. Bake for 20 minutes or until crispy, tossing once halfway through.
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