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Barbecue Chickpea Hawaiian Bowls

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Is anyone feeling like a tropical meal to bring you out of those winter blues? My barbecue chickpea Hawaiian bowls are made with pineapple, coconut quinoa, and cilantro for fresh island flavor! These vegan and gluten free bowls take only 20 minutes to make!

Ingredients

Coconut Quinoa

  • 1/2 cup qunioa, rinsed
  • 1 cup water
  • 1 TBS coconut oil
  • 1/8 tsp salt
  • 1/8 tsp red pepper flake

Bowl

  • 2 cups diced fresh pineapple
  • 1 cup sliced red cabbage
  • 1 cup cooked chickpeas
  • 1/4 cup barbecue sauce
  • 4 sprigs cilantro (minced or whole)

Instructions

  1. In a rice cooker or stove top pan, combine quinoa, water, and coconut oil. Cook until water is absorbed and quinoa is fluffy, about 15 mintues. Mix in salt and red pepper flake.
  2. Meanwhile chop all the pineapple and red cabbage.
  3. Toss chickpeas and barbecue sauce in a medium bowl. Heat in the microwave until warm. (Alternatively, you can also serve them cold.)
  4. Divide the quinoa between 2 bowls. Spoon in 1/2 cup barbecue chickpeas, 1/2 cup sliced red cabbage, and 1 cup pineapple chunks. Top with cilantro.

Find it online: https://www.alisonsallspice.com/barbecue-chickpea-hawaiian-bowls/