Loaded Bowl with Quinoa Chickpea Patties
Ingredients
- Hoisin glazed chickpeas
- Tomatoes
- Pimientos
- Half an avocado
- Sprouts
- Pumpkin seeds
Quinoa patties
- 300 g cooked colorful quinoa
- 3 small cloves of garlic
- 1 medium sized carrot
- 1/2 purple onion
- 1 tbsp oil
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1/2 bunch of parsley
- 1 flax egg
- 200 g chickpeas, rinsed and drained
- 1 tsp paprika powder
- salt and pepper to taste
- about 2 tbsp rice flour
Peanut butter lime dressing
- 1 tbsp hoisin paste
- 1 tbsp crunchy peanut butter
- 3 tbsp water
- juice of 1/2 lime
- 1 tsp sriracha
Preparation
Prepare hoisin glazed chickpeas by mixing chickpeas with hoisin sauce and heating until glazed.
Assemble the loaded bowl by combining the quinoa chickpea patties, hoisin glazed chickpeas, tomatoes, pimientos, half an avocado sprinkled with chili flakes and black sesame, sprouts, pumpkin seeds, and peanut butter lime dressing in a bowl.
Quinoa patties
Make a flax egg by mixing 1 tablespoon ground flaxseeds with 2 tablespoons water and set aside for 5 minutes. Finely chop the parsley.
Finely dice the onion, carrot, and garlic. Heat oil in a pan and fry the onion and carrot for about 5 minutes. Add the garlic and fry for another 30 seconds. Add soy sauce and liquid smoke, stir for a few seconds, then remove from heat.
In a bowl, mix the quinoa, chickpeas, flax egg, parsley, and the fried vegetables. Mash until desired consistency is achieved. Add rice flour and stir again.
Form balls with wet hands and press into patty shapes, ensuring they are tightly packed.
Fry in a pan until golden brown.
Dressing
Mix 1 tablespoon hoisin paste, 1 tablespoon crunchy peanut butter, 3 tablespoons water, juice of half a lime, and 1 teaspoon sriracha together.
