Cumin Chickpea Buddha Bowl

 

Cumin Chickpea Buddha Bowl

By Namit Kathoria

 

Preparation time: 15 min

Cooking time: 30 min

Makes 2 servings

Ingredients:

400g tofu drained and diced

½ cup dried chickpeas cooked in a pressure cooker according to instructions/ 1 jar (400g) precooked chickpeas rinsed and drained

½ red pepper diced

10-12 cherry tomatoes

½ zucchini sliced

10 asparagus heads

½ cucumber sliced

1 handful sprouts (such as sprouted lentils)

4 tablespoons olive oil

1 red onion cut into circles

1 large sweet potato (peel on but scrubbed) halved or quartered

½ teaspoon sea salt

½ teaspoon black pepper

Marinade

3 teaspoons cumin powder

¼ teaspoon cayenne pepper

2 teaspoons garlic powder

¼ teaspoon sea salt

¼ teaspoon black pepper

2 tablespoons tamari

¼ teaspoon turmeric powder

2 tablespoons olive oil

Dressing

2 teaspoons olive oil

2 teaspoons wholegrain mustard

Juice of 1 lemon (with fibre)

½ cup wholegrain tahini

½ cup hot water

1 teaspoon garlic powder

 

Preparation:

1. Preheat the oven to 180°C.
2. Mix the marinade ingredients together and marinade the tofu and the cooked chickpeas for about 5-10 minutes.
3. Whilst the tofu and the chickpeas are marinating, take one large bowl and put in the red pepper, the cherry tomatoes, the zucchini, the asparagus heads, the onion and the sweet potato. Add in the sea salt, the black pepper and 3 tablespoons of the olive oil and mix everything together so that the vegetables are all covered in the mixture of salt-pepper-oil.
4. Take a very large baking dish, add in some olive oil to the bottom and then add in the cut sweet potato plus more oil to top. Leave in the oven to bake for about 10 minutes. Then take out the tray, add in all the vegetable-oil mixture and bake for another 10-15 minutes, turning halfway through to make sure nothing burns.
5. Whilst everything is baking in the oven heat up the rest of the olive oil in a pan on a medium to high heat. Add in one piece of the marinated tofu. Once this starts to sizzle, add in the rest of the marinated tofu and the chickpeas. Stir and cook through for about 8 minutes until the tofu and the chickpeas have become crispy.
6. Mix together all the ingredients for the sauce.
7. Take out the baking tray from the oven and wait for it to cool down a little bit. Dice up the sweet potato.
8. Add everything into two serving bowls including the sliced cucumber and the sprouts and dress everything with the sauce.

 

Where does your protein come from?

It comes from a combination of the sprouts, the tofu and the chickpeas.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.