Savory Vegan Chickpea Zucchini Buddha Bowl
Ingredients
- 1/4 cup garbanzo bean flour
- 1 zucchini
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 tablespoon nutritional yeast
- 1/2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- Water, approximately 1/4 cup
Accompaniments
- Spinach, for serving
- Avocado, chunked
- Pre-made vegan lentils (e.g., Oasis brand)
Preparation
Grate the zucchini
In a mixing bowl, combine the dry ingredients: garbanzo bean flour, garlic salt, paprika, black pepper, nutritional yeast, and baking powder
Add the grated zucchini, apple cider vinegar, and water to the dry mixture to form a batter, adjusting water for desired consistency
Heat a skillet or pan over medium heat and cook the batter in portions to form cakes or pancakes until golden brown on both sides
Serve the cakes over a bed of spinach, topped with avocado chunks and pre-made lentils.
