PERUVIAN SMASHED CHICKPEA AND QUINOA BOWL

PERUVIAN SMASHED CHICKPEA AND QUINOA BOWL

At its heart, this bowl brings together the robust earthiness of SIMPLi Regenerative Organic Certified® Chickpeas and the nutty sophistication of SIMPLi Regenerative Organic Certified® White Quinoa, creating a satisfying base that's rich in plant-based protein. We doused our chickpeas in SIMPLi Peruvian Spice Salt Blend, cumin, and paprika, infusing them with a tantalizing smokiness and a touch of Peruvian flair before roasting. The roasted veggies add a satisfying char and tenderness that harmonizes effortlessly with the rest of the bowl's components. The fresh and tangy flavor profile of the Peruvian Aji Verde Sauces adds balance to the richness to the bowl’s ingredients. Every bite becomes a celebration of SIMPLi's vision—a future where responsible sourcing meets delightful gastronomy, culminating in a meal that nourishes both body and soul.

Peruvian Smashed Chickpeas and Quinoa Bowl

Ingredients

For the Smashed Chickpeas and Quinoa Bowl
For the Peruvian Salt Spiced Grilled Veggies
  • 1 tsp ground cumin

  • 1 tsp paprika

For the Peruvian-Inspired Aji Verde Sauce
  • 1 cup fresh cilantro leaves

  • 1/4 cup cashew butter

  • 2 green onion stalks, chopped

  • 1 jalapeno pepper, seeds removed (adjust to taste)

  • 1 tsp honey

  • 1 clove garlic

  • 1 tbsp lime juice

  • SIMPLi Peruvian Pink Salt and pepper to taste

Instructions

  1. Prepare the Smashed Chickpeas
  • In a mixing bowl, add the cooked Chickpeas.

  • Drizzle with SIMPLi Extra Virgin Olive Oil and season with Spice Salt, cumin, paprika, and lime juice.

  • Use a fork or a potato masher to gently smash the chickpeas while mixing everything together.

  • Set aside.

  1. Grill the Peruvian Salt Spiced Veggies
  • Preheat the grill to medium-high heat.

  • Drizzle the Extra Virgin Olive Oil and sprinkle Spice Salt on top of the veggies.

  • Grill the vegetables until they have nice grill marks and are tender, about 3-4 minutes per side.

  • Remove from the grill and set aside.

  1. Prepare the Aji Verde Sauce
  • In a blender or food processor, combine cilantro, honey, cashew butter, green onions, jalapeno, garlic, Extra Virgin Olive Oil, lime juice, and Pink Salt.

  • Blend until the sauce is smooth and creamy. Adjust seasoning to taste.

  1. Assemble the Bowl
  • Start by placing a generous scoop of the smashed Chickpeas and  Quinoa in each bowl.

  • Top with the grilled veggies.

  • Drizzle the Peruvian-inspired aji verde sauce over the veggies.

  • Garnish with freshly chopped cilantro.

  1. Serve and Enjoy!
  • Serve immediately.

  • Mix everything together before eating to enjoy the flavors and textures combined.

Peruvian Smashed Chickpeas and Quinoa Bowl

This colorful and flavorful bowl brings together the goodness of plant-based protein, zesty grilled veggies, and a zingy Peruvian sauce. It's a wholesome and satisfying meal that showcases SIMPLi's commitment to responsible sourcing and culinary excellence.

Inspired by this recipe: https://minimalistbaker.com/30-minute-smashed-chickpea-taco-bowls/


1 comment


  • Debbie

    could you substitute amaranth for the quinoa and would it still be good?


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