Vegan Chickpea Bowls
Vegan Chickpea Bowls With Yellow Rice, Garlic Hummus, And Pitas
PREP TIME: 10 Minutes/ COOK TIME: 40 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1100/ Protein 27g
DIFFICULTY LEVEL: EasyINGREDIENTS: 3/4 Cup Jasmine Rice, 1 TSP Tumeric, Lemon, Tomato, Cucumber, Scallions, 1/8 Cup Hummus, 2 TSP Garlic Powder, 1 TBSP Shawrma Spice, Chickpeas, Pitas, 2 TSP hot sauce, 2 TBSP Vegetable Bouillon Paste, 1/8 Cup Slivered Almonds
Step 1: Cook Rice
In a small pot combine 2 TBSP of butter, rice, 3/4 Cup of water, 1/4 TSP of tumeric, 1 TSP vegetable bouillon paste, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered off heat until ready to serve
Step 2: Prep
Preheat oven to 425 degrees
Wash and dry produce
Quarter cucumber, cut into moons
Thinly slice scallions
Quarter Lemon
Step 3: Mix Hummus and Make Salad
In a small bowl, combine hummus, 1 TBSP oil, 1/2 TSP garlic powder, and juice from one lemon wedge
Add water 1 TSP at a time until reaches drizzling consistency
Season with 1/4 TSP of salt and pepper
In a medium bowl, combine tomato, cucumber, half the scallions, juice from one lemon wedge, a drizzle of oil, and 1/4 TSP of salt and pepper
Step 4: Cook Chickpeas
Heat a drizzle of oil in a large pan over medium heat
Add scallions, half the sharwarma spice, 1 TSP of garlic powder, and 1/4 TSP of salt and pepper
Cook for 1 minute
Stir in chickpeas with their liquid, and remaining bouillion paste
Cook for 6 minutes
Remove pan from heat
Stir in a squeeze of lemon juice, season with 1/4 TSP of salt and pepper
Step 5: Toast Pitas and Finish Rice
While Chickpeas Cook, brush pitas all over with a drizzle of oil, season with remaining garlic powder, and 1 /4 TSP of salt and pepper
Place on baking sheet, and toast for 4 minutes
Fluff rice with a fork
Stir in almonds, and scallions
Step 6: Finish and Serve
Divide rice between shallow bowls
Top with chickpeas, and salad in separate sections
Drizzle bowls with hummus, and hot sauce
Serve with pitas, and remaining lemon wedges on the side
Serve hot and enjoy!
