Five Spice Chickpea Clementine Buddha Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3 servings
Ingredients
  • 1½ cups chickpeas (1 can drained and rinsed)
  • 1 TBS minced ginger
  • 2 tsp reduced sodium tamari
  • 1 tsp five spice powder
  • 3 cups chopped broccoli (stems and florets)
  • Splash olive oil
  • ¼ tsp sea salt
  • 4 oz portabella mushrooms, sliced
  • 2 large clementines
  • 2 TBS olive oil, divided
  • 1 TBS reduced sodium tamari
  • 3 cups cooked brown rice
Instructions
  1. Preheat oven to 400 F.
  2. Combine chickpeas with ginger, 2 tsp tamari and five spice powder. Let this sit while you prep everything else.
  3. Toss broccoli with a splash olive oil and sea salt. Spread onto half of a parchment lined baking sheet.
  4. Spread the mushrooms on the other half of the baking sheet and bake for 15 minutes in the preheated oven.
  5. Cut one clementine in half and squeeze the juice out into a small bowl. Add 1 TBS olive oil, and 1 TBS tamari. Whisk to combine.
  6. Remove the peel from the remaining 1½ clementines and slice. Set aside.
  7. Add soaked chickpeas to a large skillet with remaining 1 TBS olive oil. Saute over medium high heat stirring occasionally for 5 minutes, or until just starting to brown.
  8. Add cooked rice to the bottom of 3 bowls. Top with roasted broccoli, mushrooms, toasted chickpeas, sliced clementines, and drizzle with the clementine juice sauce.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/five-spice-chickpea-clementine-buddha-bowl/