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.
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 Jalapeño 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
- 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.
- 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
- Preheat the oven to 425 degrees.
- In a bowl, combine chickpeas, olive oil, and curry powder. Mix until chickpeas are evenly coated.
- On a baking sheet lined with parchment paper, cook chickpeas for about 20 minutes.
- When done, set aside to let cool.
Avocado Vinaigrette
- In a blender, combine all vinaigrette ingredients and blend until smooth and creamy. Taste and adjust salt / pepper as needed.
Putting it All Together
- In two bowls, portion out sorghum and chickpeas. Add a generous dollop of the avocado vinaigrette. Serve with greens if desired.
- Enjoy!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)