Happy Friday!
This BBQ Chickpea Bowl is one of those combinations that feels warm and comforting while still staying fresh and balanced.
Smoky barbecue chickpeas layered over quinoa or brown rice, paired with crunchy raw cabbage and kale (or an oil-free slaw), sweet corn, creamy avocado, pickled onions and fresh herbs, it’s the kind of bowl that hits every texture and flavor in the best way.
You can keep it simple or build it up depending on what you have on hand.
All you have to do is combine some canned, rinsed and drained chickpeas with your favorite barbecue sauce, warm them through and layer them into a bowl with all your favorite fresh toppings.
The smoky chickpeas make it feel familiar and comforting, while the fresh vegetables keep everything vibrant and light.
It’s also one of those meals that holds up beautifully for lunch or dinner later on, making it a great option for meal prep without feeling repetitive.
Simple, filling and full of flavor.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
