Burrito Bowl with Chipotle Chickpeas and Cashew Cream
Ingredients
Maple chipotle chickpeas
- 1 1/2 cups chickpeas
- 2 chipotle peppers in adobo sauce
- 1 tablespoon tomato paste
- 1/2 cup water
- 1 tablespoon maple syrup
- 1 tablespoon avocado oil
- 1 medium garlic clove
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Scallion dill cashew cream
- 1/3 cup raw cashews
- 2/3 cup boiling water
- 2 tablespoons lime juice
- 1 tablespoon dill
- 1 scallion, quartered
- 1/2 tablespoon cilantro, optional
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Preparation
Assemble the burrito bowl by placing the prepared components in a bowl with desired additions like rice, vegetables, or other toppings.
Combine the chipotle peppers, tomato paste, garlic, smoked paprika, water and salt in a food processor and pulse until smooth, then set aside.
In a skillet, heat the oil and once hot, add the chickpeas, cooking for 5-7 minutes while stirring occasionally until golden.
Add the sauce to the chickpeas and continue cooking for 2 minutes, then remove from heat.
In a bowl, combine the cashews and boiling water and let sit for 5-10 minutes to soften the cashews.
Transfer the cashew mixture to a food processor along with the lime juice, dill, scallion, cilantro if using, garlic powder, and salt, and pulse until smooth and creamy.
Chill the cashew cream for 30 minutes before serving.
Tips
Nourish bowls like this are delicious and highly customizable with various flavors and ingredients to suit your preferences.
