Ingredients:
Buddha Bowl:
- 1 cup Chickpeas, canned or previously cooked
- 1 cup Arugula
- ¼ Red Onion, diced
- ¼ cup Sprouts
- 2 tbsp Pumpkin Seeds
- 1 Sweet Potato
- ½ cup Brussel Sprouts
- ¼ cup Black Beans
Sauce:
- ½ cup Cashews, soaked overnight
- 1 scoop PROFI Protein Booster
- 1 tsp Smoked Paprika
- ¼ tsp Red Chili Flakes
- ¾ cup Almond Milk
- ¼ tsp Liquid Smoke
- ¼ tsp Vegan Worcestershire Sauce
- Salt & Black Pepper to taste
Directions:
Buddha Bowl:
- Begin by preheating your oven to 375F.
- Toss chickpeas in olive oil, salt, pepper, and smoked paprika. Toss on a baking tray and bake for 30 to 40 minutes or until crispy.
- Poke holes in the top of your sweet potato and drizzle with olive oil, place on a baking tray. On the same tray toss Brussel sprouts with olive oil, salt & pepper.
- Bake your sweet potato for 60 minutes or until tender, and your Brussel sprouts for 35-40 minutes or until charred slightly.
- Toss black beans with salt, pepper, and smoked paprika.
- Assemble your bowl and top with your crispy chickpeas, and high protein chipotle cashew cream.
Sauce:
- Add all ingredients for the sauce to a high-speed blender and blend on high until creamy & combined.