3 Tbsp | Sweet onion chopped roughly |
¼ cup | Peanut or other neutral oil |
3 Tbsp | Seasoned rice vinegar |
1 Tbsp | Soy sauce |
½ Tbsp | Sugar |
1 ½ Tbsp | Fresh ginger, chopped small |
dash | Black pepper |
½ cup | Grated carrot |
1 can | Cooked chick peas / garbanzo beans, washed. |
2 Tbsp | Olive oil |
½ tsp | Salt |
1 tsp | Chili powder |
½ tsp | Smoked Paprika |
⅛ tsp | Tumeric |
½ tsp | Dried oregano, crushed |
2 cups | Cooked Quinoa |
1 | Large Sweet Potato (peeled, cubed, and cooked/roasted) |
1 cup | Cooked Shelled Edamame |
1 cup | Fresh spinach |
⅓ cup | Roasted seasoned chickpeas (recipe included) |
3 Tbsp | Ginger dressing (recipe included) |
1. Combine all dressing ingredients in a food processor or blender, and process or blend. |
1. Preheat oven to 425 |
2. Combine all Seasoned Roasted Chickpeas ingredients in a bowl and stir |
3. Spread on a parchment-lined baking sheeet |
4. Bake for 15-20 minutes, stirring once. |
5. Remove and cool |
1. Add warm cooked grains, and whatever roasted or fresh vegetables you'd like |
2. Top with ginger dressing |
Buddah Bowls serving suggestion