Vegan Curried Roasted Chickpea Bowls
with Carrots, Spiced Basmati & Red Pepper Chutney
Vegan Curried Roasted Chickpea Bowls
Warm spiced chickpeas, roasted carrots, and fragrant basmati come together in a vibrant vegan bowl, finished with bright red pepper chutney for a satisfying, curry-kissed meal.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 12 ounce Carrots
- 1 unit Chickpeas
- ¼ ounce Cilantro
- 1 tablespoon Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder
- 1 thumb Ginger
- 4 ounce Peas
- 1 unit Red Onion
- 1 unit Red Pepper Jam
- 4 tablespoon Vegan Mayonnaise
- 2 unit Veggie Stock Concentrate
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
DifficultyMedium
Prep Time15m
Total Time40m
Calories1000
Protein19g
Carbs122g
Fat45g
Tags:
VeganFiber Smart
Swaps and substitutions
For gluten-free needs, keep the bowl as is and use a certified gluten-free flatbread if serving one on the side. If you avoid mayonnaise, swap in a dairy-free yogurt or tahini-based sauce for the creamy topping, and use another sweet chile-style condiment if red pepper jam is unavailable.
What to serve with it
Serve with a crisp cucumber-tomato salad or a simple lemony slaw to add freshness and crunch. Warm naan or flatbread also works well if you want something extra to scoop up the spiced rice and vegetables.
