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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.
Ingredients
Instructions
Drain and season the chickpeas, then stir-fry them over medium-high heat until well browned, about 7 minutes.
Add the spinach, broccoli and kale, cooking until softened, about 3 minutes.
Stir in the smoked paprika and tamari for 2 minutes.
Cook the rice noodles separately according to package directions.
Let the chickpeas simmer for about 16 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.
