chickpeas bowl

I am in love with bowls! They are gaining more and more popularity lately. It is probably because they are so easy to put together and there are endless combinations. The best way I would describe them is:

Fresh
healthy
versatile
delicious

This Vegan Chickpea Bowl was inspired by my left overs. I literally took the vegetables I had left in my fridge and paired them with what was in my kitchen cabinet. The result was so yummy! The avocado dressing is bringing everything together. I also added unsweetened coconut shreds on top of it all to put a twist to it.

BTW, I don't suggest you eat this bowl with chopsticks unless you are very good at it. To be quite honest, I only used the chopsticks for the picture. As soon as the picture was taken, I grabbed a fork and inhaled it all. Lol 

We would love to have your opinion on this recipe. So, go ahead and leave a comment below. If you share a picture of it on Instagram, don’t forget to tag @vic.r_c so we can see what you came up with. 

Thanks and Enjoy! 

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Vegan Chickpea Bowl
Vegan Chickpea Bowl
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Servings Prep Time Cook Time
4people 15minutes 25minutes
Servings Prep Time
4people 15minutes
Cook Time
25minutes
Ingredients
  • Chickpea Bowl
  • 2 cup cooked brown rice
  • 1 1/3 cup finely grated carrots
  • 2 cup brocoli steamed
  • 1 cup chopped cilantro
  • 2 tbs unsweetened coconut shredded
  • 1 can of 540ml chickpeas drained and rinced
  • 1 small red onion chopped
  • 1 tbs chili powder
  • 2 tbs yellow curry powder
  • 1 tsp ground tumeric
  • 1 tsp ground nutmeg
  • 1 tbs coconut oil
  • Dressing
  • 2 ripe avocados
  • 1 tbs lime juice
  • 1 tsp maple syrup
  • 1 tbs almond or coconut milk
  • salt & pepper to taste
Servings: people
Units:
Ingredients
  • Chickpea Bowl
  • 2 cup cooked brown rice
  • 1 1/3 cup finely grated carrots
  • 2 cup brocoli steamed
  • 1 cup chopped cilantro
  • 2 tbs unsweetened coconut shredded
  • 1 can of 540ml chickpeas drained and rinced
  • 1 small red onion chopped
  • 1 tbs chili powder
  • 2 tbs yellow curry powder
  • 1 tsp ground tumeric
  • 1 tsp ground nutmeg
  • 1 tbs coconut oil
  • Dressing
  • 2 ripe avocados
  • 1 tbs lime juice
  • 1 tsp maple syrup
  • 1 tbs almond or coconut milk
  • salt & pepper to taste
Servings: people
Units:
Instructions
    Chickpea Bowl
    1. Cook Brown rice as per instructions on the bag/box
    2. While the rice is cooking, steam the brocoli for 2-3 minutes and set aside
    3. Grate carrots and chop cilantro. Set aside
    Chickpeas
    1. In a medium size pan, heat 1 tbs of coconut oïl over a medium-high heat.
    2. Once the pan is hot, add the chopped onion and cook for 1-2 minutes.
    3. Add the chickpeas, chili powder, tumeric, nutmeg and curry. Mix well to cover the chickpeas. Reduce heat to medimum-low and cook for 2-3 minutes, stirring frequently so the chickpeas don't burn.
    4. Remove pan from heat and set aside
    Avocado Dressing
    1. Peel and remove seeds of avocados.
    2. In a blender, add the avocados, lime juice, maple syrup and nut milk (almond or coconut). Blend until smooth. Add milk until you reach the desire consistency.
    Assembling the bowl
    1. Add 1/2 cup of Brown rice at the bottom of a bowl.
    2. Top with 1/3 cup of carrots, 1/2 cup of brocoli, 1/4 cup of cilantro, 1/2 chickpeas. Add desire amound of dressing and sprinkle everything with 1/2 tbs of shredded cococut.
    Recipe Notes

    Nutrition Facts
    Vegan Chickpea Bowl
    Amount Per Serving
    Calories 909 Calories from Fat 279
    % Daily Value*
    Total Fat 31g 48%
    Saturated Fat 11g 55%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 11g
    Sodium 241mg 10%
    Potassium 1309mg 37%
    Total Carbohydrates 150g 50%
    Dietary Fiber 24g 96%
    Sugars 9g
    Protein 22g 44%
    Vitamin A 288%
    Vitamin C 207%
    Calcium 17%
    Iron 43%
    * Percent Daily Values are based on a 2000 calorie diet.