Tikka Buddha Bowl

Tikka Buddha Bowl

A grain, a green, a bean (and a curry sauce!)
Serves 4 (Easy recipe to cut in half)

2 cups carrots, cut into ½ -inch pieces
1 large red onion, cut root to stem into ½-inch wedges
4 cups florets broccoli
2 cups cherry tomatoes
4 tablespoons vegetable oil
Sea salt, as needed

Tikka Chickpeas
1 jar Maya Kaimal Vegan Tikka Masala
1 15 oz can chickpeas, drained
Topper Options
Fresh pea shoots or veg sprouts, (e.g.sunflower, radish, broccoli)
Roasted Cashews
Lemon wedges
Coconut Milk Yogurt

Grain Options
4 cups cooked brown rice, warmed
2 pouches Maya Kaimal Organic Surekha Rice

Preheat oven to 450ºF.

Combine the vegetables and oil and toss well to combine. Spread out on a baking sheet and sprinkle with salt if you like. Place in the middle rack of oven and roast, turning once or twice, until the vegetables are fork tender and browned around the edges, about 22 minutes.

In a medium-sized skillet or Dutch oven, combine the chickpeas and the Vegan Tikka Masala sauce. Simmer over medium-low heat until chickpeas are completely heated through, about 10 minutes. Keep warm while the vegetables finish roasting.

For each bowl, add rice, roasted vegetables, and chickpeas in Tikka sauce. Garnish with pea shoots, toasted nuts, and your favorite vegan yogurt. Serve with lemon wedges.