TANDOORI SPICED
ONE-POT QUINOA AND CHICKPEAS

Using Caribbean Peppa Sauce

Robust in flavor and nutrient-rich, this is an easy to execute dish with explosive flavors that satisfies the most discerning, tastebuds and all of your nutritional needs at the same time!

Excellent for family dinners or meal prep, this recipe is vegan and gluten-free.

Ingredients

• 1 TBLS Avocado oil or olive oil

• 1/2 med-sized red onion diced

• 1 small sweet potato diced into ¼ inch cubes

• 2 cloves garlic chopped finely

• 1 jalapeño diced small (remove seeds)

• 1 TBLS fresh grated ginger

• 2 TBLS Garam Masala

• 1/4 tsp cayenne pepper (optional if you like spice)

• 1 cup quinoa dried

• 1.25 cup low sodium vegetable broth

• 1-15oz can organic chickpeas

• 1-14oz can organic diced tomatoes

• 1.5 tsp coconut sugar

• 1 lime cut into wedges

• 1 bunch cilantro

• Pairs great with Plant Bomb Caribbean Peppa

Instructions: 

• Preheat stock pot or dutch oven to medium heat and add oil

• Sauté onion, sweet potato, and jalapeño (about 5 mins)

• Add garlic, ginger and toast ( about 2 mins)

• Add Garam Masala and toast. Add quinoa and toast. (about 3 mins)

• Season w/ salt and pepper

• Add tomatoes, chickpeas, and sugar.

• Add vegetable broth and bring to a boil. Reduce heat to low and cover. cook for 20-25 mins. Turn the heat off and allow to sit for 5 mins before serving.

• Finish with a sprinkle of cilantro & a fresh squeeze of lime, and Plant Bomb Caribbean Peppa Sauce.

•  Chef Tip:

• Store leftovers in the fridge in an airtight container for up to 5 days.

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Chef Tip:

Store leftovers in the fridge in an airtight container for up to 5 days.