Mccormick Chickpea Buddha Bowl Recipe By Tasty

Steps:

• Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
• Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
• Preheat the oven to 400ºF (200ºC).
• Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
• In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
• Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
• Fry the tofu in the same pan for about 10 minutes on each side.
• Slice tofu to your preference.
• Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C).
• In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
• Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
• Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
• Bake for about 20-25 minutes, until tender.
• To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
• Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
• Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
• Enjoy!

Steps:

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
• Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
• Bake in the preheated oven until softened, about 10 minutes.
• Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
• Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
• Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.