Posted on August 23 2020
Vegan Chickpea and Cauliflower Bowl Recipe
Vegan Chickpea Rice Bowl Recipe
These bowls go by so many names, there are buddha bowl and macro bowls.These are often just tested in restaurants because we know the dressing is a bomb. I like to call it wholesome nourishment and the sauce seriously is restaurant-style.
Whether to go for white rice or brown rice
White rice is a bit more processed than brown; the outer shell is intact in the brown rice. Another point of an argument is the glycemic index or the spike in insulin is higher than brown rice. Higher the Glycemic Index, the higher the amount of sugar realised, hence the spike in insulin.
However, the GI in white rice is a mere 10 points higher than that in brown rice. Fibre contributes to decreasing the glycemic index of the food. So, in this bowl using white rice or brown rice wouldn’t make much difference as a lot of fibre is combined with rice.
In terms of nutrition content; Brown is better than White. Don’t be racist though, because as long as white rice is accompanied by lentils or veggies or curry your body is getting everything it needs!
Chickpeas – from the legume family. Grainy texture and the nutty taste.
Chickpeas area rich source of vitamins, minerals and fibre, with health benefits like improving digestion and weight management. Chickpeas are high in protein and filling, its an excellent alternative to animal-based proteins.
Chickpeas are delicious and certainly worth including in your diet to reap its magical health benefits.
1 medium cauliflower, broken into florets
14 oz. (400g) can chickpeas, drained
1 tbsp. olive oil
3 cups cooked rice
2 tbsp. sriracha
2 tbsp. tamari
1 tbsp. maple syrup
2 tsp. apple cider vinegar
2 tsp. fresh ginger, minced
2 cloves garlic, minced
2 green onions, chopped
1/5 cup (20g) peanuts, chopped
For the sauce:
Preheat oven to 230°C (450°F) and prepare a baking dish or tray.
Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.
In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl.
Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce.
Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes.
Remove from the oven divide between bowls and serve with a portion of rice.