Buddha Bowl with Crispy Ras el Hanout Chickpeas
Ingredients
- Quinoa
- Kale
- Cherry tomatoes
- Carrots
- Fingerling potatoes
- Thyme
- Oregano
- Broccoli
- Za'atar
- Corn
- Vegetable broth
- Olive oil
- Salt
Ras el hanout chickpeas
- 1.5 cups chickpeas
- 1 tbsp olive oil
- 1 tbsp ras el hanout
- 1 tsp salt
Preparation
Toast quinoa and cook in vegetable broth until fluffy.
Massage kale with olive oil.
Halve cherry tomatoes.
Lightly roast carrots.
Bake fingerling potatoes with thyme and oregano until crispy.
Roast broccoli with za'atar.
Remove corn kernels from the cob.
Assemble all components in a bowl.
Ras el hanout chickpeas
In a skillet, combine 1.5 cups chickpeas, 1 tbsp olive oil, 1 tbsp ras el hanout, and 1 tsp salt. Broil for 20 minutes or until chickpeas are crisp.