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.
Total time
51 min
Prep
22 min
Cook
29 min
Difficulty
medium
Cuisine
Vegan
veganvegetarian
Ingredients
1.5 lbchickpeas
2kale
150gcarrots
150gbroccoli
1 cuprice noodles
1/4 cupcoconut milk
to tastemiso paste
1/4 cuptamari
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the chickpeas and sear them over medium-high heat until well browned, about 9 minutes.
2
Add the kale, carrots and broccoli, cooking until softened, about 6 minutes.
3
Stir in the coconut milk, miso paste and tamari for 2 minutes.
4
Cook the rice noodles separately according to package directions.
5
Let the chickpeas simmer for about 20 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
449
Protein
19.4g
Fat
11.8g
Carbs
70g
Fiber
16.3g
Sodium
546mg
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