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Red Quinoa & Chickpea Bowl (gluten-free)

Red Quinoa Chickpea Spinach Bowl This past easter, we were discussing what to have as an easter meal. Of course, any traditional dish involving meat was off the table and we couldn’t think of a particular dish that seemed fitting for easter. So we ended up just cooking what we felt like eating and it turned out delicious!

This four-part bliss bowl combines the sweetness of sweet potato with spicy roasted chickpeas and a creamy spinach sauce. It sounds elaborate, but it’s a lot easier to make than it looks! It is completely gluten-free and contains an abundance of nutrients.

Red Quinoa Chickpea Spinach Bowl Red Quinoa Chickpea Spinach Bowl Red Quinoa Chickpea Spinach Bowl Red Quinoa Chickpea Spinach Bowl Red Quinoa Chickpea Spinach Bowl Red Quinoa Chickpea Spinach Bowl 

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Ingredients:

  • 0.5 cup red quinoa
  • 1 medium sweet potato
  • 1 small onion
  • 300 g spinach
  • 2 tbsp cashew butter
  • 1 can chickpeas
  • 2 tsp chili powder
  • 1 tsp paprika powder
  • 1 tsp curry powder
  • olive oil
  • salt & pepper

Instructions:

  1. Peel & slice sweet potato. Thinly cover with olive oil (I place the slices in a container, sprinkle them with oil, close the lid and shake until they are evenly covered), spread out on a baking tray and bake in the oven at 350°F (180°C) for about 45 minutes.
  2. Cook quinoa according to package instructions.
  3. Peel & chop onion. Mix cashew butter with 1 cup warm water, salt & pepper.
  4. Wash chickpeas and in a bowl, add chili, paprika & curry powder. Mix/ shake well until chickpeas are evenly covered.
  5. Wash spinach and remove large stems.
  6. In a large skillet, sauté onions in olive oil. Then add spinach and cook on low – medium heat for a few minutes. Add cashew sauce and salt & pepper to taste. Let simmer on low for about 4 minutes.
  7. In a smaller skillet, roast chickpeas on medium – high heat for a few minutes, stirring frequently.
  8. Serve everything in a plate/ bowl.
Red Quinoa & Chickpea Bowl (gluten-free)
Serves 4
Multi-part meal with sweet potato and spicy roasted chickpeas on creamy spinach.
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Ingredients
  1. 0.5 cup red quinoa
  2. 1 medium sweet potato
  3. 1 small onion
  4. 300 g spinach
  5. 2 tbsp cashew butter
  6. 1 can chickpeas
  7. 2 tsp chili powder
  8. 1 tsp paprika powder
  9. 1 tsp curry powder
  10. olive oil
  11. salt & pepper
Instructions
  1. Peel & slice sweet potato. Thinly cover with olive oil (I place the slices in a container, sprinkle them with oil, close the lid and shake until they are evenly covered), spread out on a baking tray and bake in the oven at 350°F (180°C) for about 45 minutes.
  2. Cook quinoa according to package instructions.
  3. Peel & chop onion. Mix cashew butter with 1 cup warm water, salt & pepper.
  4. Wash chickpeas and in a bowl, add chili, paprika & curry powder. Mix/ shake well until chickpeas are evenly covered.
  5. Wash spinach and remove large stems.
  6. In a large skillet, sauté onions in olive oil. Then add spinach and cook on low - medium heat for a few minutes. Add cashew sauce and salt & pepper to taste. Let simmer on low for about 4 minutes.
  7. In a smaller skillet, roast chickpeas on medium - high heat for a few minutes, stirring frequently.
  8. Serve everything in a plate/ bowl.
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • 0.5 Tasse rotes Quinoa
  • 1 mittlere Süßkartoffel
  • 1 kleine Zwiebel
  • 300 g Spinat
  • 2 EL Cashewmus
  • 1 Dose Kichererbsen
  • 2 TL Chilipulver
  • 1 TL Paprika
  • 1 TL Curry
  • Olivenöl
  • Salz & Pfeffer

Zubereitung:

  1. Süßkartoffen schälen & in dünne Scheiben schneiden. Mit Olivenöl benetzen (ich gebe die Scheiben mit etwas Olivenöl in eine Dose, verschließe diese und schüttle sie bis die Scheiben gleichmäßig benetzt sind), auf einem Backblech auslegen und im Ofen bei 180°C für etwa 45 Minuten backen.
  2. Quinoa nach Packungsanweisung kochen.
  3. Zwiebel schälen & hacken. Cashewmus mit 250 ml Wasser vermischen und mit Salz & Pfeffer abschmecken.
  4. Kichererbsen waschen und in einer Schüssel Chili, Paprika & Currypulver dazu geben. Gut vermischen, bis die Kichererbsen gleichmäßig bedeckt sind.
  5. Spinat waschen und dicke Stängel entfernen.
  6. In einer großen Pfanne Zwiebel in etwas Olivenöl andünsten. Dann den Spinat dazu geben und auf kleiner – mittlerer Stufe erhitzen, bis er zusammenfällt. Cashewsoße dazu geben und mit Salz & Pfeffer abschmecken. Etwa 4 Minuten auf kleiner Stufe köcheln lassen.
  7. In einer kleineren Pfanne die Kichererbsen auf mittlerer – hoher Stufe unter häufigem Rühren für ein paar Minuten anbraten.
  8. Alles zusammen auf einem Teller/ in einer Schale servieren.

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