Thursday, January 28, 2016

Spicy Buddha Bowl

Recipe from Crazy Vegan Kitchen
Husband-Tested in Alice’s Kitchen
Serves 2-3

The photo of this recipe on Pinterest was so beautiful and I was hungry so I decided to give it a try.  It turned out to be picture perfect and yummy to boot. It is spicy, but the creamy avocado and brown rice tame the heat. We especially loved the chickpeas and the dressing.  The dressing is so tasty and I plan to try it with other dishes. This is a vegan dish. 

1 cup Cooked Brown Rice (I made a batch of Coconut Brown Rice and used 1 cup of it.)

1 Sweet Potato, cut into large chunks
1 teaspoon Olive Oil
Kosher salt, to taste
Freshly ground pepper, to taste

1 (15 oz.) can Chickpeas, rinsed and drained
1½ Tablespoons Sriracha Sauce
2 teaspoons Maple Syrup
½ teaspoon Paprika
½ teaspoon Garlic Powder
Kosher salt, to taste
Freshly ground pepper, to taste

1 cup chopped Purple Cabbage
1 cup Baby Spinach
1 Avocado, sliced

Turmeric Tahini Dressing:
4 Tablespoons Tahini
4 Tablespoons Warm Water
1 teaspoon Maple Syrup
¼ teaspoon Cayenne Pepper
½ teaspoon Turmeric
½ teaspoon Sriracha Sauce
Kosher salt, to taste

Preheat oven to 350F. Coat sweet potato in 1 teaspoon oil and season with salt and pepper. Place on baking tray and pop into the oven to roast for 35 minutes, turning once halfway through the cooking time. While the sweet potato is cooking, prepare chickpeas.
In a bowl, combine chickpeas, Sriracha, maple syrup, paprika, garlic powder, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5 minutes. (Make sure to keep the chickpeas moving so they don't burn.) Set aside.  In a clean saucepan, wilt spinach slightly and season. Transfer to a bowl and repeat the wilting and seasoning process with the cabbage. (I left the spinach and cabbage raw because I didn’t read the original recipe carefully enough.  I think wilting the spinach and cabbage would be yummy, but they were good raw as well.)  Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.

To make dressing, whisk all dressing ingredients together. Drizzle the dressing over Buddha Bowl and enjoy!!!

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