❇️ FOR THE MAPLE CHIPOTLE CHICKPEAS ⤵️

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💚Vegan Bowl of the Week 💚
🥗 🌯 Burrito Bowl with Maple Chipotle Chickpeas and Scallion Dill Cashew Cream by @leeksnbeets

What we love about this bowl? It's got all the veg, flavors and textures that we want!

✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨

❇️ 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!

📸 @leeksnbeets

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