You will love this wonderfully colourful buddha bowl full on antioxidants, with spicy chickpeas and a delicious creamy cumin cashew sauce. The crispy crunch from the red cabbage, mixed with the kale, carrot and red onion are ingredients that are not only oh so good for you…….but go delightfully with the moreish spicy chickpeas and drizzled with the creamy dairy free cumin cashew sauce which make a match made in healthy heaven!
Spring is here and although in New Zealand we are having a cold snap, the weather has just been stunningly beautiful the past couple of days. I have been dying to get back into salad’s but the weather has still been a bit too wintery. But this weekend chilly or not I decided to celebrate the sunshine and spring with a colourful salad.
The chickpeas and the cumin cashew sauce give a good amount of protein to this salad which means it fills you up nicely and you won’t be hungry afterwards. You can make these chickpeas as spicy or mild as you like by adjusting the amount of paprika and you can adjust the cashew sauce to be as runny as you like by adding more water.
Master H loves purple cabbage, I presume that’s because of its pretty colour and crunch! He will eat a small amount of this salad mixed with the tasty cashew sauce but if he is not in a salad eating mood – which lets face it toddlers are not always, then I use the vege’s I have chopped up for the salad another way. I’ll add them to a whisked egg and make tiny vegetable fritters. No need to make extra meals, which is always a win win! Salad for mum and vege fritters for him.
If you are wondering why I have called this dish a detox buddha bowl I have put some nutritional info for you below, if this isn’t up your alley then please skip here and read on to the recipe!
This is a great little salad if you are wanting to have a bit of a spring detox as it has red cabbage and kale, both of which are cruciferous vegetables that have excellent live detoxification properties and are full on antioxidants. The humble red cabbage is such a nutritious vegetable; it has 6-8 times more antioxidant activity then green cabbages, they are full of nutrients, and they are also high in an amino acid called glutamine. Glutamine is great for many things but the biggie that it is popular for in natural healthcare is supporting healing of the digestive lining. This buddha bowl also contains red onions and garlic (in the cashew sauce) which are naturally high in sulphur which are also great for supporting liver detoxification pathways, and in addition turmeric another goodie for the liver which is mixed through the chickpeas.
Other nutrition info:
Red Cabbage: Good source of vitamin c, vitamin k, vitamin B6, folate, manganese and antioxidants, contains glucosinolates which have cancer preventative properties.
Kale: High in vitamin K, vitamin A, vitamin C, copper, manganese, has antioxidant, anti-inflammatory and anti-cancer properties.
Carrots: Good source of vitamin A, biotin, fibre and molybdenum, has antioxidant and immune support properties.
Red Onion: Contains vitamin C, vitamin A, vitamin b6 and polyphenols and sulfur.
Chickpeas: Good source of protein, fibre, molybdenum, manganese, folate, iron and zinc.
Cashew nuts: Good source of copper, phosphorous, manganese, magnesium and zinc.
I hope you enjoy this recipe, please share if you do.
Colourful antioxidant rich buddha bowl with spicy chickpeas and cumin cashew sauce
15 minPrep Time
5 minCook Time
20 minTotal Time
- 1.5 cups cooked chickpeas
- 1 Tbspn coconut oil
- 1 Tbspn ground turmeric powder
- 1 Tbspn ground cumin powder
- 1 tspn ground paprika powder
- 1/4 tspn sea salt
- 2 cups of kale, stems removed
- 2 cups of red cabbage, roughly chopped
- 1 medium carrot
- 1/2 medium red onion
- 1/4 cup cashews
- 1 garlic clove
- 3 Tbspn olive oil
- 2 Tbspn lemon juice
- 2 Tbspn water
- 1 tsp cumin
- Pinch of ground paprika powder
- Extra salt and pepper to taste
- Add cashew nuts to a bowl and enough warm water to cover them, cover bowl and let them sit for 15 minutes while you make the rest of the salad.
- Add coconut oil to pan and melt. Add the chickpeas, turmeric, paprika, cumin and salt, stir the spices through the chickpeas so that they are coated. Cook for about 5 minutes until the chickpeas are golden brown.
- Add the slicing attachment to your food processor and add the kale, cabbage and then red onion until finely sliced. Grate the carrot. If you don't have a food processor then chop finely by hand.
- Drain and rinse the cashew nuts and add to blender with olive oil, lemon juice, water, cumin powder, paprika, salt and pepper. Blitz until smooth and creamy. Adjust seasoning to taste and water to reach desired thickness.
- Arrange salad in bowl with chickpeas, and drizzle over cashew sauce.