Sriracha Chickpea Veggie Bowl

I absolutely love making veggie bowls because there is no right or wrong way to make them. I always use whatever veggies I have laying around and simply add a sauce of some kind. This bowl is full of spiraled zucchini, kale, sriracha chickpeas!

What you need:

1/2 a zucchini spiraled - or sliced

1 can of chickpeas

1 cup of tomatoes sliced

1/2 an avocado sliced

1 cup of oyster mushrooms - gently pulled apart into bite sized pieces.

1 handful of kale

extra virgin olive oil

1 tsp of lemon juice

sriracha hot sauce

1 tsp of onion and garlic powder

salt and pepper to taste

1/2 a cup of flour - *I used rice flour but you can use whatever kind you like

3/4 a cup of water

1 cup of corn meal

oil for cooking


First you will need to prepare the mushrooms by making a wet batter. First combine the flour a water into a bowl and mix well.Then stir in about 1 tbs of sriracha hot sauce and set aside. Now pour the corn meal into a small bowl and add in the garlic and onion powder. Add about half a teaspoon of salt and mix well.

Now place a medium sized skillet over medium heat and add in about 1/2 a cup of oil. Once the oil is hot simply dip the mushrooms into the wet batter and then roll them in the corn meal mixture. Carefully place them into you skillet and cook for about 2 minutes on each side or until crispy and golden brown. Drain on a paper towel.

To make the chickpeas just add a medium sized skillet over medium heat and add in a tablespoon of oil. Add in the chickpeas and stir in your desired amount of sriracha. Cook for 4-5 minutes. Add Salt and pepper to taste.

Prepare your kale by massaging it with 1 tsp of extra virgin olive oil and 1 tsp of lemon juice.

Now you can begin assembling your bowl by layering the ingredients into the bowl.

I love making sauces to accompany dishes like this. I made a sriracha tahini sauce by combining 1 tbs of tahini paste with the juice of 1 lemon, 1/8 of a tsp of garlic powder and 2 tsps of sriracha sauce.


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