Vegan Slow-Roasted Chickpeas Buddha Bowl
A vegan buddha bowl with stir-fried chickpeas, spinach, broccoli and kale, finished with smoked paprika and tamari, served over rice noodles.
Total time
37 min
Prep
17 min
Cook
20 min
Difficulty
easy
Cuisine
Vegan
veganvegetarian
Ingredients
2 cupschickpeas
150gspinach
200gbroccoli
2kale
4 servingsrice noodles
1 tspsmoked paprika
1/4 cuptamari
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then stir-fry them over medium-high heat until well browned, about 7 minutes.
2
Add the spinach, broccoli and kale, cooking until softened, about 3 minutes.
3
Stir in the smoked paprika and tamari for 2 minutes.
4
Cook the rice noodles separately according to package directions.
5
Let the chickpeas simmer for about 16 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
287
Protein
15.3g
Fat
7g
Carbs
44.1g
Fiber
12g
Sodium
547mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.