MCCORMICK® CHICKPEA BUDDHA BOWL RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, cumin, paprika, ground coriander, jasmine rice, kosher salt, Gourmet Gardens™ Garlic Paste, Gourmet Garden™ Cilantro, Gourmet Garden™ Parsley, olive oil, large shallots, Gourmet Garden™ Garlic Paste, hearty greens, vegetable stock, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, full fat greek yogurt, Gourmet Garden™ Garlic Paste, kosher salt, black pepper, water, crumbled feta cheese, shaved radish, pickled red onion, Gourmet Garden™ Cilantro, Gourmet Garden™ Parsley
Provided by McCormick
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the spiced chickpeas: Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, paprika, cumin and coriander, and toss to coat.
- Spread the chickpeas on a nonstick baking sheet and bake until crispy, about 20 minutes.
- Make the garlic herb rice: Add the rice, salt, Gourmet Garden™ Garlic Paste, Gourmet Garden™ Cilantro, and Gourmet Garden™ Parsley to a medium pot. Add water and cook the rice according to the package instructions.
- Make the stewed greens: In a large, high-walled skillet, heat the olive oil over medium heat. Add the shallots and cook for about 10 minutes, until soft and translucent. The shallots should start to develop some color, but shouldn't brown. Add the Gourmet Garden™ Garlic Paste, and cook until fragrant, about 1 minute. Add the greens, vegetable stock and McCormick® Himalayan Pink Salt with Black Pepper and Garlic, and gently stir to combine. Cover and cook, stirring occasionally, until the greens are wilted and soft, 5-7 minutes. Remove the pan from the heat, leaving the lid on to keep warm.
- Make the garlic black pepper yogurt: In a medium bowl, whisk together the yogurt, Gourmet Garden™ Garlic Paste, salt, and pepper. Add a splash of water at a time and whisk to incorporate until the yogurt sauce is thin enough to drizzle. Season with more salt and pepper to taste.
- Assemble the buddha bowls: Divide the rice evenly between 4 bowls. Top with the stewed greens, chickpeas, feta cheese, radish and pickled red onions. Drizzle the yogurt sauce over each bowl, then garnish with Gourmet Garden™ Parsley and Gourmet Garden™ Cilantro. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 666 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 16 grams, Protein 28 grams, Sugar 20 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tolip Alam
[email protected]This recipe is a great way to use up leftover chickpeas. I always have a can or two in my pantry, and this is a great way to use them up.
Sarath Wasantha
[email protected]I'm not a fan of quinoa, so I used rice instead. It was still really good!
Virgil's Belair Sr.
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavors are amazing, and it's a really impressive dish.
Kiberu Travour
[email protected]I love that this recipe is healthy and delicious. It's a great way to get my daily dose of fruits and vegetables.
Shahid Ghouri
[email protected]I'm new to cooking, and this recipe was perfect for me. It was easy to follow, and the results were delicious.
Sanjok Khadka
[email protected]This is one of my favorite recipes! It's so easy to make, and it's always a hit with my friends and family.
Top secret 69
[email protected]This recipe is a great base, but it's also really versatile. I added some roasted vegetables and a different dressing, and it was amazing!
muhammad abbas zeb
[email protected]I followed the recipe exactly, but my chickpeas were still hard. I think I might have needed to cook them for longer.
al robi creation
[email protected]This recipe was a bit too bland for my taste. I added some extra spices, and it was much better.
Senior God'sgift
[email protected]I made this recipe for my family, and they all loved it! Even my picky kids ate it up. I will definitely be making this again.
Dionis Kanto
[email protected]This is a great recipe for meal prep. I made a big batch on Sunday, and I've been eating it for lunch all week. It's still delicious, even after a few days.
Noraiz Hassan
[email protected]I'm not a huge fan of chickpeas, but this recipe changed my mind! The combination of flavors is amazing, and the chickpeas are cooked perfectly.
Swai Singh
[email protected]This recipe was delicious and easy to follow! I love that it's a one-bowl meal, and the chickpeas and quinoa provide a great source of protein and fiber.