Thai Chickpea Buddha Bowls

Happy Friday! So far it’s been an interesting year. We had a great January in Arizona and came home to no snow - no snow in February - odd but nice. Today, I was at one of my favorite community gardens to prune grapes and the grass is greening up - not exactly normal for March. 

Dan gave me a shelf and grow lights for Christmas, so I’ll be starting seeds for flowers, some veggies for friends, and some community gardens. I’ve started seeds in the past but never on this level - I’m so excited; lots of little pots everywhere. 

I also need to start dividing my houseplants, especially my Sansevieria it’s so big and hanging over the pot. On the flip side, this is Minnesota and we’ll likely get another round of cold weather - but who knows right. 

I was cleaning the pantry the other day (I know right) and found some farro that I bought a while ago. Buddha bowls are one of my favorite meals, you cook a grain, steam some veggies, make a sauce, and add some greens - done. 

They were colorful, delicious, and fast - dinner in about 40 minutes.

Ingredients:

Peanut Sauce

• ¾ cup peanut butter made with just peanuts + salt
• 3 Tbsp low sodium soy sauce or tamari
• 1-2 Tbsp maple syrup
• 1 Tbsp toasted sesame oil omit if you don’t want any sesame flavor
• 2 Tbsp rice vinegar
• ½ cup warm water to thin or more as needed
• ½ tsp ground ginger
• 2 small cloves garlic finely minced
• 1 Tbsp lime juice
• 1/4-1/2 tsp red pepper flakes

Instructions:

Finely mince the garlic and add to a large mixing bowl.

Add all ingredients aside from the water and whisk together until smooth.

Slowly pour in the water until your desired consistency is reached. Start with 1/2 cup and add more as needed. I usually add more for a dressing and a bit less for a sauce.

Taste and adjust seasonings as desired, adding more soy sauce, sweetener, or red pepper flakes

Ingredients:

Bowls

• 2 cans chickpeas
• 1/2-1 cup peanut sauce - see above
• 1 crown broccoli cut into florets
• 2 - 3 carrots, peeled and cut into rounds or sticks
• 2 cloves garlic
• 2 tbsp olive oil
  
• 1 cup cooked farro 
• 2 cups greens (your preference)

Instructions:

Cook farro according to package directions.

Drain and rinse the chickpeas and put them in a pan on the stove. Add 1/3 cup peanut sauce (or more if you like them saucier) and cook over low heat until heated through. 

While the farro and chickpeas are cooking, steam broccoli and carrots until tender. 

Combine, farro, chickpeas, and veggies; drizzle with remaining sauce and enjoy!

Thanks for stopping by!