Lately, I have been loving to make and eat Buddha bowls. This chickpea veggie bowl is loaded with nutrition and bursts of flavor. Just how much nutrition is packed into this chickpea bowl?
Benefits of Cauliflower
Some call it the new superfood, and I would agree. It has been in my meals quite often recently. Because cauliflower is anti-inflammatory and antioxidant-rich, it could possibly boost your brain and heart health. This white versatile vegetable contains vitamin C, vitamin k, beta-carotene, and supports healthy digestion processes.
Benefits of Spinach
This is another one of my favorites and another superfood ingredient. Spinach contains manganese which your body needs to function properly. It is considered to be an essential nutrient because the body requires it to function properly. Another reason to add spinach to your diet is for your skin. Like various leafy green vegetables, spinach is loaded with potent antioxidants, which are important for normal skin cell development and encourage a healthy skin tone. The vitamin A in spinach could also help your skin lose dryness and acne.
Benefits of Garlic
While sautéing the spinach, I sneaked in a clove of garlic. This powerful herb has powers in boosting your immune system and fighting the common cold. It can fight infections. But never take a high amount of garlic at once, it can cause your stomach to become upset.
Benefits of Avocado
There are not enough words to write out all the benefits of avocado. So I will tell you one-way avocado has had a big benefit personally to me: I have struggled with digestion ever since I can remember, but I have noticed that by eating one avocado a day, it has helped my digestive system. Go Avocado!
Benefits of Microgreens
To me, microgreens are fairly new. They are sometimes far higher in certain nutrients than their mature counterparts. I find that they are fairly easy to incorporate into just about any meal, getting more nutrients and vitamins every day.
Chickpeas
I have been trying to incorporate less meat into my diet, so I have also been looking into other options to replace that protein source. Chickpeas I use often whether in soups or even salads. Chickpeas help with improving digestion since they are a rich source of vitamins, fiber, and minerals.
In this chickpea veggie bowl, I used quick avocado guacamole. The jalapeńo gives a kick to the guacamole so use less of it, or not at all.
What do I need to make this recipe?
Cauliflower rice is super easy to make – just rice a head of cauliflower! It’s lower in carbs and higher in nutrients than white rice.
Chickpeas are amazing beans that are filled with protein.
Spinach is rich in antioxidants and manganese.
Garlic adds a kick to this recipe and boosts your immune system.
Microgreens are the perfect topping to this bowl and are full of nutrients.
Along with those ingredients, you will need olive oil and salt.
What do I need to make the Guacamole?
- avocado
- salt
- black pepper
- jalapeno
- water
- lime juice
- cilantro
Steps
Heat a skillet over medium heat. Add in olive oil, cauliflower rice, and 1/2 teaspoon salt. Sauté and stir occasionally until soft (about 5 minutes.) Remove from skillet onto a serving plate.
In the same skillet, add chickpeas and sauté until they begin to golden (about 3-5 minutes). Take out and add to the cauliflower.
Using the same skillet, sauté spinach and garlic until the spinach wilts, then add to serving bowl with cauliflower.
GUACAMOLE
Scoop the flesh of avocado into a food processor (or blender). Add lime juice, jalapeńo, water, salt, pepper, and cilantro.
Combine guacamole and the micro-greens to the serving plate containing the combined cauliflower and chickpeas. Enjoy!
Chickpea Veggie Bowl with Spinach and Easy Guacamole Yum
Ingredients
- 1 tsp olive oil
- 12 oz cauliflower rice
- ½ tsp salt
- 1 cup chickpeas (drained & washed)
- 2 cups spinach
- 2 cloves garlic (minced)
- ½ cup microgreens
Guacamole:
- 1.5 avocado (peeled & pitted)
- 1 tsp salt (more to taste)
- pinch of black pepper
- 1 jalapeno (seeds & ribs removed, chopped)
- 1 Tbsp water
- 2 Tbsp lime juice (lemon works, too)
- ½ cup cilantro (without stems)
Instructions
Heat a skillet over medium heat. Add in olive oil, cauliflower rice, and 1/2 teaspoon salt. Sauté and stir occasionally until soft (about 5 minutes.) Remove from skillet onto a serving plate.
In the same skillet, add chickpeas and sauté until they begin to golden (about 3-5 minutes). Take out and add to the cauliflower.
Using the same skillet, sauté spinach and garlic until the spinach wilts, then add to serving bowl with cauliflower.
Scoop the flesh of avocado into a food processor (or blender). Add lime juice, jalapeńo, water, salt, pepper, and cilantro.
Combine guacamole and the micro-greens to the serving plate containing the combined cauliflower and chickpeas. Enjoy!
Equipment Used
Nutrition Facts
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