BUDDHA BOWL WITH MAPLE CHIPOTLE CHICKPEAS & SCALLION DILL CASHEW CREAM

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BUDDHA BOWL WITH MAPLE CHIPOTLE CHICKPEAS & SCALLION DILL CASHEW CREAM
By @leeksnbeets
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IN THE BOWL 👉🏻 Baked baby potato wedges, maple chipotle chickpeas, blistered lemon pepper broccoli, crispy baby carrots, kale microgreens, chimichurri seasoned charred corn, a stir-fried mix of mini sweet red bell peppers, jalapenos, red onion and celery and scallion dill cashew cream, all topped with rainbow microgreens.
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FOR THE MAPLE CHIPOTLE CHICKPEAS
🔹1½ cups chickpeas
🔹2 chipotle peppers in adobo sauce
🔹1 tbsp tomato paste
🔹½ cup water
🔹1 tbsp maple syrup
🔹1 tbsp avocado oil
🔹1 medium garlic clove
🔹1 tsp smoked paprika
🔹1 tsp salt

METHOD
🔹Combine the chipotle peppers, tomato paste, garlic, smoked paprika, water and salt in a food processor and pulse till smooth. Set aside .
🔹In a skillet heat up the oil and once hot add the chickpeas. Cook 5-7 mins, stirring every now and then, until golden.
🔹Add the sauce and continue cooking 2 mins. Remove from heat and enjoy!

FOR THE SCALLION AND DILL CASHEW CREAM
🔹⅓ cup raw cashews
🔹⅔ cup boiling water
🔹2 tbsp lime juice
🔹1 tbsp dill
🔹1 scallion, quartered
🔹½ tbsp cilantro, optional
🔹½ tsp garlic powder
🔹1 tsp salt
👉🏻 In a bowl combine the cashews and boiling water and let sit 5-10 mins to soften the cashews then transfer to a food processor along with the rest of the ingredients and pulse till smooth and creamy. Chill for 30 mins and enjoy!