Recipe: BBQ chickpea bowls

Name: Recipe: BBQ chickpea bowls
Ingredients: 1 (15-ounce) can reduced-sodium chickpeas, rinsed and drained; 3/4 cup quinoa or brown rice; 11/2 cups water; 1/2 teaspoon kosher salt, divided; 1 tablespoon extra-virgin olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon mustard powder; 1 (8-ounce) can tomato sauce; 2 tablespoons pure maple syrup; 1 tablespoon apple cider vinegar; 1 to 2 ripe medium avocados, sliced or diced; Nonfat plain Greek yogurt; Chopped fresh cilantro; 1/2 pound Brussels sprouts, stems trimmed, brown outer leaves removed, and halved; 1 small red onion, cut into 1-inch wedges; 3 cups cauliflower florets (about 12 ounces or 1 small head or 1/2 large head); 2 tablespoons extra-virgin olive oil; 2 teaspoons chili powder; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper

www.wpr.org

Reprinted with permission from the “Well Plated Everyday Cookbook.”

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Ingredients

1 (15-ounce) can reduced-sodium chickpeas, rinsed and drained
3/4 cup quinoa or brown rice
11/2 cups water
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1 (8-ounce) can tomato sauce
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 to 2 ripe medium avocados, sliced or diced
Nonfat plain Greek yogurt
Chopped fresh cilantro
1/2 pound Brussels sprouts, stems trimmed, brown outer leaves removed, and halved
1 small red onion, cut into 1-inch wedges
3 cups cauliflower florets (about 12 ounces or 1 small head or 1/2 large head)
2 tablespoons extra-virgin olive oil
2 teaspoons chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper