Meal Plan- Week #2 Crispy Chickpea Bowls

#vegan #plantbased #mealplans



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Crispy Chickpea Bowls

Recipe based on Crispy Miso Chickpea Bowls with Garlic Sesame Dressing by Minimalist Baker

Chickpeas


Ingredients:

  • 2 cups of previously cooked quinoa

  • 1 15-ounce can chickpeas, rinsed, well-drained, and towel-dried

  • 2 tbsp of olive oil

  • 1 tsp of maple syrup

  • 1/2 tsp red pepper flake (adjust to preferred heat level)


Method:

  1. Preheat oven to 218C /425F. Rinse and drain chickpeas well. Then pat very dry — this will help them crisp up.

  2. To a medium mixing bowl add oil, maple syrup, red pepper flakes and mix to combine. Then add chickpeas and toss to coat.

  3. Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden-brown. Set aside.



Dressing


Ingredients:

  • 1/2 tsp red pepper flake (adjust to preferred heat level)

  • 1 Tbsp maple syrup

  • 2.33 Tbsp of soy sauce

  • 4 Tbsp lemon juice

  • ¼ cup white vinegar

  • 3.5 tbsp olive oil

  • 4 cloves of garlic minced


Method:

  1. Prepare the dressing by adding red pepper flake, maple syrup, soy sauce, lemon juice, vinegar, oil, and garlic to a jar and mixing to combine.

  2. Taste and adjust flavor as needed, adding more lime or vinegar for acidity, salt or soy sauce for saltiness, maple syrup for sweetness, or red pepper flake for added heat. You want this to be quite flavorful so don’t be shy!


Vegetables


Ingredients:

  • 1 roasted red pepper

  • Red cabbage shredded

  • Cucumbers cubed

  • Tomatoes cubed

  • ½ cup of crushed walnuts, cashews or peanuts


Method:

  1. To serve, divide quinoa between serving bowls and top with chickpeas, veggies of choice, and dressing. It would be awesome topped with techina.

  2. Store leftovers covered in the refrigerator up to 3 days. Store with sauce(s) on the side.



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