Roasted Chickpea, Mushroom, and Kale Rice Bowl

Sometimes simplicity is key and when you have a few ingredients on hand you can easily make something filling, delicious, and healthy. I found a recipe for this on Pinterest and changed it up a bit for what I thought made it easier and it was! Instead of roasting just the chickpeas and sautéing the other veggies, I prefer the crunchiness of roasted kale so I added that to the oven as well and I added the onion, garlic, and mushrooms straight into my rice cooker to cook at the same time so it was an effort (and dish soap) saver. Instead of just a tbsp of soy sauce in the rice, I added some Vegetarian Better than Bouillon Beef flavor to the rice water to add a depth of flavor and richness in the dish. It reminded me of my lentils and rice, but it’s a great way to change it up and make a one pot meal that has minimal cleanup and time spent prepping.

Roasted Chickpea, Mushroom, and Kale Rice Bowl

2 cups dry long grain brown rice, rinsed

2 tsp Vegetarian Better than Bouillon Beef

1 tsp minced garlic

1 onion, diced

10 oz baby Bella mushrooms, sliced

Pepper to taste

4 cups water

1 can chick peas, drained and rinsed

Sprinkle of paprika, salt and pepper

4 cups chopped kale

Juice of 1/2 lemon

1. Preheat oven to 400*

2. In your rice cooker, add the first 7 ingredients and press the brown rice setting, it takes a little over an hour.

3. On a parchment lined pan, spread the chickpeas on half the pan and sprinkle with named spices and place in the oven for 30ish minutes.

4. When you pull chickpeas out, give them a stir and add the kale to the other half of the pan and squeeze with lemon.

5. Put back in to bake for another 10-15 minutes until kale is crispy.

6. When rice cooker is done, add chickpeas and kale to rice mixture and serve.

Tandoori Chickpea Buddha Bowl with Garlic Tahini Sauce

Tandoori Chickpea Buddha Bowl with Tahini Sauce

Tandoori Chickpea Buddha Bowl with Tahini Sauce

I based this recipe off of one I found on Pinterest and I adjusted it to what I thought would be good together, and you can do the same depending on your taste. I always like the combination of sweet potatoes and brussel sprouts together so I used these instead of spinach and carrots. I used her tahini sauce recipe to drizzle on top and just used 1/3 the amount of olive oil because I’m trying to cut back my oil usage. Josh isn’t a fan of hummus, so he really didn’t like the tahini sauce so he used BBQ sauce, but I thought it gave it a good tang and went well with all of the spices used. This is how I made my bowl and I’ll attach the original recipe below.

Tandoori Chickpea Buddha Bowl with Tahini Sauce

1 15 oz can chickpeas

1 bag brussel sprouts, cleaned and halved

2 large sweet potatoes, peeled and diced

1 bag of cauliflower rice, TJ’s is just cauliflower and no additives

few grape tomatoes for garnish and freshness, halved

spray olive oil

1/2 tsp smoked paprika

2 tsp garlic powder

1 tsp curry powder

1/2 tsp chili powder

1/2 tsp turmeric

salt and pepper to taste

spray olive oil

Tahini Sauce

2 tbsp tahini

1 tbsp lemon juice

3 cloves minced garlic

1 tbsp apple cider vinegar

1 tsp olive oil

salt and pepper

water until thin

  1. Preheat oven to 400* and combine tahini sauce ingredients and set aside.
  2. Peel and dice sweet potatoes, add to a sprayed baking sheet, spray potatoes with olive oil spray lightly and then add salt and pepper, bake for 40-45 minutes.
  3. While potatoes are baking, clean and half brussel sprouts and put in a mixing bowl. Spray lightly with olive oil spray and add 1 tsp garlic powder, salt and pepper and spread on half of a sprayed baking sheet and add to the oven.
  4. Drain chickpeas and mix with chili powder, curry powder, salt and pepper, and turmeric. Add to the other half of the baking sheet to share with brussel sprouts and bake an additional 15 minutes. They’ll get crispier after they cool a little bit.
  5. While everything is baking, spray a saute pan with spray oil and add the cauliflower rice with smoked paprika, 1 tsp garlic powder, and salt/pepper to taste. Saute until tender.
  6.  Combine everything in a bowl and top with a drizzle of tahini sauce.IMG_0057.jpg

Original – Recipe here

Dilly Chickpea Salad Wraps


Dilly Chickpea Salad Wraps

Dilly Chickpea Salad Wraps

Anything you can do, I can do better vegan? I think so. I seriously don’t think there’s anything that we CAN’T have, and I’m loving that. Chicken salad was a staple for any girly celebration and it’s something that’s so easy to throw together for a quick lunch. I saw a recipe for Chickpea salad in the Oh She Glows cookbook and tried it out, but thought I would like my version better that I’m used to. I wanted to use the same ingredients I used for chicken salad, but use chickpeas instead and it’s scrumptious. Most recipes say to mash the chickpeas with a fork, but I did it the lazy way (in a food processor) and it took a lot less time and effort. Just a few pulses until it’s broken up into little pieces and you’re ready to mix! I can’t wait to bring this for lunch tomorrow! I had leftover lettuce so I used them as my vessel of choice, but you can pretty much use anything you have to pair with this protein- filled chickpea salad: lettuce, crackers, bread, wraps, and vegetables.

Dilly Chickpea Salad Wraps

Serves 3

1 can organic chickpeas, rinsed and drained

1-2 tbsp Earth Balance vegan mayo (depending how mayo you like)

1 tbsp dijon mustard

1 stalk celery, halved and diced

1 Persian cucumber, diced small

2 tsp dried dill

1 tsp garlic powder

salt and pepper to taste

  1. Pulse chickpeas in a food processor or mash with a fork until they’re broken up and flakey.
  2. Mix with all other ingredients and enjoy! Dilly Dilly!
Dilly Chickpea Salad Wraps

Dilly Chickpea Salad Wraps

Also, I found these Earth Balance vegan cheese its from Whole Foods yesterday to eat on the side and they’re SO GOOD! Warning- try not to eat the whole box! They said plant based on the box… so why not. There are healthier alternatives to your favorite snacks, you just have to be on the lookout and you can feel better about having them occasionally. Non- GMO, no dairy, no trans fat, and plant based + great flavor. Whole Foods is definitely more dangerous to your wallet after going vegan because you get more excited to try these fun items. IMG_0052.jpg

Lemon Rosemary Chickpea Noodle Soup

Lemon Rosemary Chickpea Noodle Soup

Lemon Rosemary Chickpea Noodle Soup

Nothing like warm, comforting soup on a chilly winter night…or a winter night almost in the 60’s. I used to make a lemon chicken orzo soup ( all of the time. I used to make it for my grandpa when he was in and out of the hospital and for my friends when they felt under the weather. It was always something I craved when the weather turned chilly.

I wanted to recreate this recipe with chickpeas instead of chicken and take my own spin on it. I created this today and made it for dinner and it was delicious as well! It’s light and lemony, but also savory and filling to make you feel all warm and cozy inside.

Lemon Rosemary Chickpea Noodle Soup Recipe

1 tbsp olive oil

3 carrots, thinly sliced

3 stalks of celery, thinly sliced

1/2 large yellow onion, diced

3 cloves of garlic, minced

1/2 tsp dried thyme

4 c low sodium organic vegetable broth

2 c water

1 can chickpeas, drained and rinsed

2 dried bay leaves

2 tsp dried or fresh rosemary

8 oz brown rice and quinoa fusilli (TJ’s), cooked 7 minutes

5 oz fresh baby spinach

juice of one lemon

salt and pepper to taste

vegan parmesan (optional)

  1. Heat oil in a large saucepan over medium heat and add celery, carrots, and celery. Cook for a few minutes and add the garlic and salt and pepper to taste. Cook vegetables until tender (about 5-7 minutes) and then add thyme.
  2. Add vegetable broth, water, bay leaves, and bring soup to a boil. Once it’s boiling add chickpeas, spinach, and rosemary and turn down to a simmer for 10 minutes.
  3. Cook pasta in a separate pot and make sure not to overcook, it becomes mushy and it will continue to cook when combined with the hot broth in your bowl.
  4. Squeeze lemon juice into soup and add salt and pepper to taste.
  5. When serving, add pasta to your bowl and then ladle soup in. I like to keep the pasta separate because it expands overnight and absorbs all of the soup.
  6. Top with vegan parmesan (optional)

BBQ Chickpea Buddha Bowl

BBQ Chickpea Buddha Bowl

BBQ Chickpea Buddha Bow

Chickpeas are one of my favorite ways to get protein in and all of these flavors and textures sounded like they would go together really nicely for a delicious fall meal. Luckily BBQ sauce is vegan, so if you miss the taste of BBQ this recipe would be great for you. This was delicious and very filling, I hope you enjoy!

Serves 4

2 15 oz cans chickpeas, drained and rinsed

Bag of brussel sprouts, cleaned and halved

2 large sweet potatoes, peeled and cubed

1 large bag of cleaned kale, chopped

½ c barbeque sauce (I like Williamson Bros Original)

1 tsp onion powder

2 tsp garlic powder

½ tsp cumin

½ tsp dried mustard

1 tsp dijon mustard

4 tsp olive oil (divided)

2 tbsp pecan pieces, chopped and toasted

Salt and pepper to taste

  1. Preheat oven to 400* Peel and dice sweet potatoes and mix with 1 tsp of olive oil and salt and pepper.
  2. Spread on a lined and sprayed baking sheet and add to the oven. Next mix the brussel sprouts with 1 tsp oil, dijon, salt and pepper, and 1 tsp garlic powder. Spread on a lined and sprayed baking sheet and add those to the oven.
  3. Mix chickpeas with 1 tsp oil, onion powder, garlic powder, cumin, dried mustard, and salt and pepper.
  4. After the sweet potatoes having been cooking for 20 minutes, take the pan out and scoot them to cover half of the pan and add the chickpeas to roast on the other half.
  5. Take the brussels out of the oven and scoot to the side. Mix the kale with 1 tsp olive oil and salt and pepper then add to the other half of the baking sheet and return to oven. Once everything is cooked through and crispy take out.
  6. Add all of the ingredients to a bowl and top with a sprinkle of pecans and a drizzle of BBQ sauce.

Chickpea and Veggie Stir Fry

Chickpea and Veggie Stir Fry

Chickpea and Veggie Stir Fry

I pretty much crave Asian all the time which annoys Josh, but it’s helpful going vegan since there is rarely any dairy involved so it’s an easy go to category. This was a quick Asian stir fry that you can be really creative with. You can swap out the veggies or use a pre-made sauce, but it’s great to serve over brown rice for a healthy meal.

Serves 5-6 people

2 15 oz can of chick peas

3 crowns of broccoli, chopped

1 12 oz of baby bella mushrooms, sliced

1 medium yellow onion, diced

2 tsp of minced garlic

1 tsp powdered ginger

½ c low sodium soy sauce or tamari

3 tbsp honey or maple syrup

1 tbsp rice wine vinegar

1 tbsp toasted sesame oil

1 tbsp cornstarch (or to the consistency you like)

1 tsp olive oil

Brown rice

  1. First cut veggies and heat wok with olive oil over medium high heat. Add the onion and broccoli.
  2. Cook for a few minutes then add the mushrooms, chickpeas, and garlic.
  3. In a small bowl whisk together the soy sauce, honey, vinegar, cornstarch, sesame oil, and ginger.
  4.  Add the sauce to the veggie mixture and stir fry until everything is heated through and the sauce has thickened. Serve over brown rice.