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Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette | Well and Full | #vegan #recipe

Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette

This easy, delicious vegan buddha bowl is made with a mouthwatering avocado vinaigrette, curry chickpeas, and wholesome sorghum.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2

Ingredients

Sorghum

  • 1 Cup Sorghum soaked overnight
  • 2 1/2 Cups Water for cooking

Chickpeas

  • 1 1/2 Cups Cooked Chickpeas or 1 Can
  • 2 Tsp Curry Powder
  • Generous glug of Extra Virgin Olive Oil

Avocado Vinaigrette

  • 1 Avocado
  • 1/2 JalapeƱo ribs and seeds removed
  • 1 1/2 Tbs Apple Cider Vinegar
  • Big Handful Fresh Cilantro
  • 2 Tbs Extra Virgin Olive Oil
  • 1/4 Cup Water
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper

Instructions

Sorghum

  1. Start by cooking the sorghum. Bring 2 1/2 cups water to boil, then add sorghum. Simmer until all the water has been absorbed, about 45 minutes.
  2. If you didn't soak your sorghum overnight, bring 3 cups water to boil then add sorghum, and simmer until water is absorbed (this may take over an hour).

Chickpeas

  1. Preheat the oven to 425 degrees.
  2. In a bowl, combine chickpeas, olive oil, and curry powder. Mix until chickpeas are evenly coated.
  3. On a baking sheet lined with parchment paper, cook chickpeas for about 20 minutes.
  4. When done, set aside to let cool.

Avocado Vinaigrette

  1. In a blender, combine all vinaigrette ingredients and blend until smooth and creamy. Taste and adjust salt / pepper as needed.

Putting it All Together

  1. In two bowls, portion out sorghum and chickpeas. Add a generous dollop of the avocado vinaigrette. Serve with greens if desired.
  2. Enjoy!