Our recipe repertoire was needing some help– we always fall on the same 3 dishes we’ve mastered, so decided recently we need to branch out. Taking on a completely new meal and learning about flavor and ingredient pairings is fun and satisfying, so I was excited to partner with Terra’s Kitchen. If you haven’t heard of them, they are a fresh produce delivery service, giving you new recipes weekly, portioned out perfectly and fool-proof if you’re like me, trying to get your bearings in the kitchen.
We got our vessel in the mail last week (a mini fridge that delivers all of the fresh ingredients you need to make your dishes) and couldn’t resist the Buddha Bowl, we’re all about veggie bowls over here. The climate-control vessel is awesome. You simply tear off the shipping label to uncover the return label ready to be sent back, put it out front and a delivery service picks it up the next day.
This bowl is so good. I am such a big fan of chickpeas and loved how they mix them with chili powder, brown sugar, and olive oil before sliding them into the oven. Taking notes! I had to highlight my favorite ingredient. 🙂 This meal took me 25 minutes to make, so easy and is packed with punchy delicious flavors. I hope you enjoy it!
1. Preheat oven to 450°F. Line a baking tray with foil. Zest half of the lime. Cut lime in half.2. Roast Chickpeas and Onions: Dry chickpeas. Directly on half of the baking tray, toss with 1 tablespoon olive oil, chili powder, paprika, brown sugar and ½ teaspoon salt. Spread evenly. On the other half of the tray, spread out red onion and toss with ¼ teaspoon oil and ¼ teaspoon salt. Roast for 20 minutes, shaking
2. Roast Chickpeas and Onions: Dry chickpeas. Directly on half of the baking tray, toss with 1 tablespoon olive oil, chili powder, paprika, brown sugar and ½ teaspoon salt. Spread evenly. On the other half of the tray, spread out red onion and toss with ¼ teaspoon oil and ¼ teaspoon salt. Roast for 20 minutes, shaking pan every 5 minutes.
3. Cook Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork and gently stir in sesame oil and half of the lime zest.
4. Make Dressing: In a blender add the avocado, juice from half the lime, ¼ cup water, ½ teaspoon salt and pinch of pepper. Blend. Continue blending and adding water if necessary (1 tablespoon at a time) until dressing reaches a thin milk shake consistency. Salt and pepper to taste.
To Serve: Into two bowls, add ingredients in sections: rice, sugar snap peas, arugula and roasted red onion. Squeeze remaining lime juice over and sprinkle with salt and pepper. Add seasoned chick peas and drizzle all with avocado dressing (or serve dressing on the side).