Chipotle Chickpea Burrito Bowl with Cashew Cream
Ingredients
Maple chipotle chickpeas
- 1 1/2 cups chickpeas
- 2 chipotle peppers in adobo sauce
- 1 tbsp tomato paste
- 1/2 cup water
- 1 tbsp maple syrup
- 1 tbsp avocado oil
- 1 medium garlic clove
- 1 tsp smoked paprika
- 1 tsp salt
Scallion dill cashew cream
- 1/3 cup raw cashews
- 2/3 cup boiling water
- 2 tbsp lime juice
- 1 tbsp dill
- 1 scallion, quartered
- 1/2 tbsp cilantro, optional
- 1/2 tsp garlic powder
- 1 tsp salt
Preparation
Maple chipotle chickpeas
Combine the chipotle peppers, tomato paste, garlic, smoked paprika, water and salt in a food processor and pulse till smooth. Set aside.
In a skillet heat up the oil and once hot add the chickpeas. Cook 5-7 mins, stirring every now and then, until golden.
Add the sauce and continue cooking 2 mins. Remove from heat and enjoy!
Scallion dill cashew cream
In a bowl combine the cashews and boiling water and let sit 5-10 mins to soften the cashews
then transfer to a food processor along with the rest of the ingredients and pulse till smooth and creamy. Chill for 30 mins and enjoy!
Assembly
Assemble the burrito bowl by adding the maple chipotle chickpeas and scallion dill cashew cream to a bowl with rice, vegetables, or other preferred ingredients.
Tips
This nourish bowl recipe is delicious and highly customizable with any flavors you desire.
