This flavourful dish is the ultimate healthy comfort food. It is absolutely delicious and packed with plant based foods like chickpeas, spinach, and a dairy free roasted red pepper cream sauce.
This wonderful dish is a revamp from one of the favourite curry dishes from my first Cookbook . It was such a hit but lately I have had a few people mention they don’t like curry so I decided to recreate the meal with a roasted red pepper flavour base instead of curry. Always aiming to inspire healthy eating in a way that works for you, this recipe is definitely a crowd pleaser.
This easy one skillet dinner checks all the boxes but most importantly it smells and tastes absolutely fantastic!
Love meals that are loaded with plant based nutrition, chickpeas are a great source of protein, fibre, a little iron and potassium. Cashews add a nice, thick, creamy texture to the sauce and they are also rich in protein and healthy fats they are also an excellent source of antioxidants. Roasted red peppers add so much flavour to jazz up chickpeas and veggies and they are loaded with Vitamin C, which is important for supporting immune function.
You will be totally satisfied with a big hearty bowl of this Roasted Red Pepper Chickpea Bowl because there is tons of gut friendly fibre from all of the veggies and plant based protein sources.
If you want to thin it out add more coconut milk, if you would like to thicken it up add a tablespoon of arrowroot powder or tapioca starch. If you love curry feel free to add in some Red Thai Curry paste adding in 1 tablespoon at a time until the desired flavour.
Roasted Red Pepper Chickpea Bowls
Makes: 4-5 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes
1 tablespoon avocado oil
2 cloves garlic
1 red pepper, diced
2 (16oz) cans chickpeas, drained and rinsed
2-3 cups baby spinach
1 ½ cups raw unsalted cashews, soaked overnight (drain water
1 (370ml) jar roasted red peppers (or two roasted red peppers)
½ (400ml) can coconut milk
2 tablespoons nutritional yeast
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
3-4 cup cooked rice or cauliflower rice
Fresh cilantro for garnish
- In a large frying pan heat oil over medium heat, add garlic and diced red peppers and cook for 3-4 minutes until peppers soften.
- Meanwhile make sauce by adding cashews (drained), red peppers (drained), coconut milk, nutritional yeast, hot sauce, garlic powder, onion powder, salt and pepper in a large blender or food processor. Blend until smooth.
- When peppers are cooked add chickpeas, spinach and roasted red pepper cream sauce. Stir until well combined and spinach is wilted about 8-10 minutes.
- Serve in a bowl with cooked rice or cauliflower rice. Top with fresh cilantro.
Recipe note – if you want to spice this up add more hot sauce. Also great with added Red Thai Curry paste. You can also get creative with the vegetables that you add into this dish. If you can’t have coconut milk you can substitute for unsweetened original almond milk.
If you make this recipe I would love to hear what you think in the comments below or be sure to tag me in your photos over on the gram @pam_rocca. If you want to check out more recipes like this or grab my plant-based cookbook here is the link: PREP WITH PAM: Plant-based foods that taste like love – PAM ROCCA | Health & Nutrition Coach
If you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,