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Creamy Chickpea Recado Bowl (Inspired by my trip to Belize)
Dive into a bowl of creamy coconut chickpeas, vibrant kale, and a zesty red recado marinade featuring oyster mushrooms, pineapple, and cilantro. Top it off with cilantro rice, roasted jalapeño, avocado, and sweet peppers for a tropical delight. 🥑🌶️
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Shopping List
Creamy Chickpea:
- 1 can of coconut cream
- 1 can of hot tomato sauce
- 1/2 red bell pepper
- 1/4 onion
- 1 tablespoon of red recado paste or red curry paste
- 4 cups of cooked chickpeas
- 2 cups of chopped kale
- 3-4 garlic cloves
Red Recado Marinade:
- 8 ounces oyster mushrooms
- 1/2 tablespoon of recado paste or red curry paste
- 1/2 cup pineapple
- 1/4 cup hot water
- 3 teaspoons of garlic powder
- 3 teaspoons of minced onions
- 1/4 cup of coconut amino
- 1/4 cup of chopped cilantro
- 2 tablespoons of avocado oil
- 1 tablespoon of apple vinegar
- Salt to taste
Other ingredients:
- Cilantro rice
- Roasted jalapeño
- Avocado
• • Sliced sweet peppers
Directions
- Mix all the ingredients for the Red Recado Marinade in a bowl or cup.
- Add hot water to ensure the recado breaks down.
- Add the marinade to the mushrooms and let them marinate for 1-2 hours.
- Grill the mushrooms and set them aside.
- In a pan, add a little oil and sauté the onions, garlic, and red bell peppers for 5-7 minutes.
- Add the coconut cream, tomato sauce, cooked chickpeas, and kale to the pan and cover.
- Cook for 10-15 minutes, stirring occasionally
- Serve the creamy chickpea bowl with rice, avocado, sweet peppers, and jalapeño.
Shopping List
Creamy Chickpea:
- 1 can of coconut cream
- 1 can of hot tomato sauce
- 1/2 red bell pepper
- 1/4 onion
- 1 tablespoon of red recado paste or red curry paste
- 4 cups of cooked chickpeas
- 2 cups of chopped kale
- 3-4 garlic cloves
Red Recado Marinade:
- 8 ounces oyster mushrooms
- 1/2 tablespoon of recado paste or red curry paste
- 1/2 cup pineapple
- 1/4 cup hot water
- 3 teaspoons of garlic powder
- 3 teaspoons of minced onions
- 1/4 cup of coconut amino
- 1/4 cup of chopped cilantro
- 2 tablespoons of avocado oil
- 1 tablespoon of apple vinegar
- Salt to taste
Other ingredients:
- Cilantro rice
- Roasted jalapeño
- Avocado
• • Sliced sweet peppers
Directions
- Mix all the ingredients for the Red Recado Marinade in a bowl or cup.
- Add hot water to ensure the recado breaks down.
- Add the marinade to the mushrooms and let them marinate for 1-2 hours.
- Grill the mushrooms and set them aside.
- In a pan, add a little oil and sauté the onions, garlic, and red bell peppers for 5-7 minutes.
- Add the coconut cream, tomato sauce, cooked chickpeas, and kale to the pan and cover.
- Cook for 10-15 minutes, stirring occasionally
- Serve the creamy chickpea bowl with rice, avocado, sweet peppers, and jalapeño.
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