Steps to Make Kung Pao Chickpeas Myers And Chang

Chickpea Buddha Bowl

Kung pao chicken is a chinese takeout with spicy chicken, peanuts, veggies in kung pao sauce.

Recipe Summary Chickpea Buddha Bowl

This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.

Ingredients | Kung Pao Chickpeas Myers And Chang

1 cup vegetable broth

½ cup red quinoa

1 ¾ cups Brussels sprouts

¼ cup cubed carrots

¼ cup peeled and cubed parsnips

½ red onion, chopped

2 teaspoons olive oil, divided

1 (15 ounce) can chickpeas, drained and patted dry

1 teaspoon ground turmeric

¼ cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

5 tablespoons hot water

1 avocado, mashed

Directions

Info | Kung Pao Chickpeas Myers And Chang

prep: 20 mins cook: 20 mins total: 40 mins Servings: 2 Yield: 2 servings

TAG : Chickpea Buddha Bowl

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Images of Kung Pao Chickpeas Myers And Chang

Kung Pao Chickpeas Myers And Chang : I was pleasantly surprised at the outcome.