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Sriracha Chickpeas, Cashews, Spinach Bowl with Ranch Curry Dressing. Add these Sriracha Roasted Chickpeas and Cashews to Bowls, wraps, salads. #Vegan #Glutenfree #Soyfree #Recipe Omit Cashews to make #nutfree #veganricha | VeganRicha.com
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4.41 from 15 votes

Sriracha Chickpeas, Cashews, Spinach Bowl with Ranch Curry Dressing

Sriracha Chickpeas, Cashews, Spinach Bowl with Ranch Curry Dressing. Add these Sriracha Roasted Chickpeas and Cashews to Bowls, wraps, salads. Vegan Gluten-free Soy-free Recipe. Omit Cashews to make nutfree.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bowl, Main Course
Cuisine: fusion, Vegan Gluten-free
Keyword: curry dressing, sriracha roasted chickpeas
Servings: 3
Author: Vegan Richa

Ingredients

Sriracha Chickpeas:

  • 15 oz can chickpeas or 1.5 cups cooked
  • 2 tsp oil
  • 1 to 1.5 tbsp sriracha or other hot sauce or asian chile garlic sauce
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 to 1 tsp garam masala or curry powder
  • 1 to 2 tbsp rice flour

Cashews:

  • 1/2 cup cashews
  • 1/2 tsp oil
  • 1 tsp sriracha
  • 1/4 tsp garam masala

Dressing:

  • 1/4 cup vegan ranch or vegan mayo
  • 1/4 tsp garam masala or curry powder
  • 1/4 to 1/2 tsp turmeric
  • 1 tsp lemon juice

Bowl Ingredients:

  • 8 oz Baby spinach or Greens
  • sliced carrots
  • sliced celery or cucumber
US Customary - Metric

Instructions

  • Add chickpeas, oil, sriracha, salt, garlic, onion, garam masala in a bowl till and toss to coat. Add rice flour 1/2 tbsp at a time and mix until the mixture gets pasty and sticks to the chickpeas.
  • Spread the chickpeas on a parchment lined baking dish or sheet.
  • In the same bowl, mix 1 tsp sriracha, 1/2 tsp oil, 1/4 tsp garam masala and 1/4 tsp salt. Add cashews and mix to coat. Add a tsp of rice flour and mix in. Spread them on another small baking sheet .(or add them 10 mins later to the chickpea baking dish).
  • Bake at 425 degrees F (218 C). Take the cashew sheet out at the 18-20 minute mark. Check the chickpeas and continue to bake until preferred crispyness.
  • Make the dressing: Combine all the ingredients. Thin with water if needed for a creamy dressing consistency. Taste and adjust. Add a bit of sweetener if needed. (You can also use plain cashew cream. Add some salt, pepper, onion powder, more lemon juice and dill to the cashew cream.) Or use just plain vegan ranch or Peanut Sauce to dress.
  • Assemble the bowl with spinach, raw or lightly roasted carrots, celery or cucumber, and a good helping of the chickpeas and cashews. Drizzle the dressing generously over the bowl and serve.

Notes

Variation: If you dont like curry flavors, Just omit the garam masala/curry powder and turmeric from the recipe.
 
Sriracha: Some Sriracha hot sauce brands can contain fish, so check ingredients before buying. There are some brands that are labelled vegan as well as some that use no additives. 
 
Nutrition is for 1 serve

Nutrition

Calories: 439kcal | Carbohydrates: 34g | Protein: 13g | Fat: 28g | Saturated Fat: 2g | Sodium: 606mg | Potassium: 836mg | Fiber: 9g | Sugar: 2g | Vitamin A: 10675IU | Vitamin C: 27.6mg | Calcium: 139mg | Iron: 5.3mg