Buffalo Mashed Chickpea Bowl

Informations supplémentaires

30 min. | 600 kcal | easy | Express, Spicy, Vegetarian, Even better the next day | Printable version

1. Cook the quinoa Bring a pot of water with the broth cube to a boil. Pour in the quinoa and cook 12-14 minutes until tender. Drain.

2. Setup Cut the tomato into cubes. Thinly slice the cucumber and lettuce. Grate the carrot. Cut the celery into small cubes. Drain and rinse the chickpeas.

3. Cook the chickpeas Heat a drizzle of oil in a pan over medium-high heat. Cook the chickpeas with 1 ^2P | 2 ^3P tbsp. of Buffalo sauce, salt and pepper for about 4-5 minutes until lightly browned.

4. Heat the sauce Put the rest of the Buffalo sauce in a saucepan with 3 ^2P | 4 ^3P tbsp of butter and heat over medium heat for 3-4 minutes until the sauce is heated through and the butter is melted.

5. Mash the chickpeas Put the chickpeas in a bowl and mash them lightly. Add the celery, spices, 1/3 of the Buffalo sauce and mix. Adjust salt and pepper to taste.

6. Plate your dish Serve the quinoa in a bowl with the vegetables, chickpeas, remaining Buffalo sauce and sour cream. Bon appétit!

1unitChickpeas

80mlBuffalo Sauce

2unitSour Cream

4.5gSpice Mix (dried dill,garlic powder)

180gWhite Quinoa

1unitVegetable Broth Cube(s)

1unitCelery

1unitTomato(es)

1unitLebanese Cucumber(s)

1unitCarrot(s)

0.5unitRomaine Lettuce Heart(s)

What you need pan, bowl, strainer, pots

600 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 104g

35%

fat 12g

18%

cholesterol 10mg

fiber 16g

64%

protein 22g

saturated 3g

15%

sodium 879mg

37%

sugar 28g

trans 0g