Tandoori Chickpea Buddha Bowl with Mango-Lime Yogurt Drizzle

Ingredients (2 servings)

• 1 can (540ml)Chickpeas, canned
• 2 tablespoonsTandoori spice blend
• 2 tablespoonsExtra virgin olive oil
• 0.75 cupGreek yogurt, plain
• 0.5 mediumFresh mango
• 1 wholeLime
• 0.5 cupQuinoa, uncooked
• 2 cupsSpinach, fresh
• 0.5 wholeCucumber, english
• 1 cupCherry tomatoes
• 0.25 wholeRed onion
• 0.25 cupFresh cilantro

Instructions

1. 1

   Cook quinoa according to package directions (about 15 minutes); set aside to cool slightly.

2. 2

   While quinoa cooks, drain and pat dry chickpeas. Toss with tandoori spice blend and 1 tablespoon olive oil.

3. 3

   Heat remaining olive oil in a large skillet over medium-high heat. Roast spiced chickpeas for 12-15 minutes, stirring occasionally, until crispy and golden.

4. 4

   Prepare mango yogurt drizzle: blend Greek yogurt with diced mango, juice of half the lime, and a pinch of salt until smooth.

5. 5

   Dice cucumber, halve cherry tomatoes, and thinly slice red onion.

6. 6

   Build bowls: divide fresh spinach between two bowls as the base.

7. 7

   Layer cooled quinoa, roasted chickpeas, cucumber, tomatoes, and red onion over spinach.

8. 8

   Drizzle generously with mango-lime yogurt sauce.

9. 9

   Finish with fresh cilantro and squeeze of fresh lime juice.

Nutrition per serving