Broccoli Chickpea Carrot Buddha Bowl

This is the second recipe we made as I decided to eat clean. It was another one for the books. It's definitely a family favorite and a filling one at that. My girls aren't sure about quinoa yet so they still get rice in their bowl instead of quinoa.

 

  Ingredients:

 

For the bowls:

• 1-15oz can chickpeas, drained and rinsed or use dried and soaked chickpeas
• 2 heads broccoli, chopped into florets
• 3 medium carrots, chopped
• 3 Tbsp extra virgin olive oil
• Salt and freshly ground black pepper, for taste
• 2 cups cooked quinoa
• 1 chicken leg per person

For the sauce:

• 1/4 cup natural ground creamy peanut butter
• 1/4 cup almond milk (more if needed to thin)
• 1 Tbsp + 1 tsp reduced sodium soy sauce gluten-free
• 1 Tbsp + 1 tsp pure maple syrup
• 1 tsp minced ginger

Instructions:

1. Preheat oven to 400F. Line a baking sheet with parchment paper. Season with olive oil and a good pinch of salt and pepper, stirring to combine. Place chickpeas, broccoli, and carrots on baking sheet.
2. Roast for 20-25 minutes, stirring halfway through.
3. Prepare the chicken legs by tossing them in 2 Tbsp of olive oil with some salt and pepper. 
4. Bake the chicken legs on a separate baking pan along with the vegetables. Bake the chicken legs for a total of 45-50 minutes or until crispy and done.
5. Meanwhile, cook the quinoa according to package directions
6. Place the 1/4 cup peanut butter in a medium bowl and microwave for about 20 seconds. Add the 1/4 cup almond milk, 1 Tbsp + 1 tsp soy sauce, 1 Tbsp + 1 tsp maple syrup, and 1 tsp ginger then whisk until smooth.
7. Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce.

Cauliflower Fried Rice

This cauliflower fried rice is a favorite among my kids who were instantly asking when we were going to make that (rice thing) again. This is the first meal we made when I decided to make clean meals for my family. When I say we, the natural teacher in me says to teach the kids these recipes too. They are my little kitchen helpers. They can whip up some amazing cookies by the way. Anyway, lets get to cooking.

 Cauliflower Fried Rice

Ingredients:

•  1 head of cauliflower (put in the food processor until it is like couscous consistency) or a bag of riced cauliflower will do just fine
• 1 Tbsp sesame seed oil
• The whites of 2 eggs
• 1 egg
• Olive oil for the pan
• A pat of butter
• 1/2 sweet onion
• 1/2 cup frozen peas
• 2 cloves garlic cut up
• small handful of scallions (green onions)
• 3 Tbsp gluten free soy sauce

Directions:

1.  Put the 1 egg and 2 egg whites in a small bowl and whip up with a whisk. Then add a pinch of salt.
2.  Heat a pan or wok over medium heat and then add a drizzle of olive oil and a 1/2 pat of butter.
3.  Add the eggs to the pan and cook till set, scrambling a few times then set eggs aside to use later.
4.  Add the 1 Tbsp of sesame seed oil to the pan and saute the sweet onion, 1/2 handful of scallions, 1/2 cup frozen peas and and the 2 cloves of cut up garlic about 3 to 4 minutes, or until soft. Turn up the heat to medium-high.
5.  Add the cauliflower rice to the saute pan along with the 3 Tbsp soy sauce. Mix, cover and cook approximately 10 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. 
6. Add the scrambled eggs then remove from heat and mix in the other 1/2 handful of scallions. 

This recipe can also be paired with crispy baked chicken legs or pan fried butterflied chicken breasts.  We just ate it as is and it was filling enough. I also serve fresh berries with this meal as I do most meals. Enjoy!