Mardi Gras Buddha Bowl
Mardi Gras carnival season is in full swing here in the south. If you have over indulged or just looking for a fun healthy option for Fat Tuesday this Cajun spice vegan Buddha Bowl might be perfect for you.
To make the Mardi Gras Buddha Bowl you need:
- Purple cauliflower
- Red cabbage
- Yellow bell pepper
- One 15 oz can chickpeas
- 1 tsp olive oil
To make the Cajun Spice Blend for the chickpeas:
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cayenne peper
- 1/4 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
To make the Mojo finishing sauce:
- One bunch of parsley
- One bunch of cilantro
- 1/4 tsp garlic powder
- Juice of two limes
- 1 tbsp apple cider vinegar
- 1/2 cup olive oil
Start by draining and rinsing the chickpeas. Then in a bowl toss the chickpeas with one tea spoon of olive oil and your Cajun Spice Blend. We cooked the chickpeas in the air fryer at 390 for 10 minutes but baking them in the oven would also work. To make the Mojo sauce just combine ingredients in Vitamix and blend for a few seconds. While the chickpeas are cooking you can prep your veggies. Cut the cauliflower into small florets. Chop the cabbage and bell pepper into thin strips. Layer the cabbage, bell pepper, and cauliflower in to your individual serving bowls. Top the bowls with the baked Cajun chickpeas and serve with a side of mojo sauce to pour over the bowls.
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