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Slow-Roasted Chickpeas Buddha Bowl
A vegan buddha bowl with seared chickpeas, kale, carrots and broccoli, finished with coconut milk, miso paste and tamari, served over rice noodles.
Ingredients
Instructions
Season the chickpeas and sear them over medium-high heat until well browned, about 9 minutes.
Add the kale, carrots and broccoli, cooking until softened, about 6 minutes.
Stir in the coconut milk, miso paste and tamari for 2 minutes.
Cook the rice noodles separately according to package directions.
Let the chickpeas simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
