Simply Organic Ground Cumin Seed (Powder) - 65g

Roasted Chickpea Buddha Bowls with Avocado Dressing

Freshen up your chickpea Buddha bowl recipe with avocado dressing drizzled over butternut squash, kale, quinoa, garlic and spices.

Total Time: 45 mins
Hands-on Time: 45 mins
Makes: 4 servings

Ingredients:

FOR THE BUDDHA BOWLS:
- 1 1/2 cups chickpeas, cooked
- 2 cloves garlic, minced, divided
- 1/4 cup olive oil, divided
- 1/2 teaspoon Organic Cayenne
- 1/2 teaspoon Simply Organic Cumin
- Sea salt, to taste
- Organic Black Pepper, to taste
- 2 cups butternut squash, peeled and cut into chunks
- 2 teaspoons Organic Chili Powder
- 1/4 red onion, finely diced
- 4 cups kale, washed and stems removed
- 1 teaspoon Organic Garlic Powder
- 1 cup water
- 1/2 cup uncooked quinoa, rinsed

FOR THE DRESSING:
- 1 avocado, peeled and pitted
- Juice of 1 lime
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh cilantro
- Sea salt, to taste
- Water

FOR THE GARNISH (OPTIONAL):
- Micro sprouts
- Pine nuts
- Radishes, sliced
- Organic Cayenne

Directions:

To Make the Buddha Bowls:
- Preheat oven to 375 degrees.

-On a baking sheet, spread chickpeas and 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with cayenne, cumin, salt and pepper. Toss until chickpeas and garlic are evenly coated.

- On a separate baking sheet, spread butternut squash and remaining 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with chili powder, salt and pepper. Toss until squash and garlic are evenly coated.

- Place both baking sheets in the oven. Bake chickpeas for 15 minutes and squash for 25 minutes, until you can easily pierce with a fork.

- In a skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Sauté onion until almost translucent. Add kale, garlic powder, salt and pepper. Sauté for an additional 1 to 2 minutes, just until kale is partially cooked.

- Into a medium pot over medium-high heat, combine water and quinoa. Bring to a boil, then cover and reduce heat to low. Let simmer for 15 to 20 minutes, until all the water has absorbed and the quinoa is fluffy.

To Make the Dressing:
- In a food processor, combine avocado, lime juice, garlic, olive oil, cilantro and salt. Blend until smooth. Add water by the tablespoon until desired consistency is achieved.

To Assemble:
- Combine chickpeas, squash, kale and quinoa. Portion into serving bowls. Drizzle dressing over top. Garnish with micro sprouts, pine nuts, radishes and cayenne, if desired.