Creamy Chickpea Recado Bowl

Ingredients

• 1 can coconut cream (Assumed 13.5-ounce can)
• 1 can hot tomato sauce (Assumed 15-ounce can)
• 0.5 red bell pepper (Chopped)
• 0.25 onion (Chopped)
• 1 tbsp red recado paste (Red curry paste may be substituted)
• 4 cup cooked chickpeas (Drained if canned)
• 2 cup kale (Chopped)
• 3.5 clove garlic (Minced; source specifies 3–4 cloves)
• 8 oz oyster mushrooms (For grilling after marinating)
• 0.5 tbsp red recado paste (For the marinade; red curry paste may be substituted)
• 0.5 cup pineapple (Chopped)
• 0.25 cup hot water (Use hot water to help dissolve the recado paste)
• 3 tsp garlic powder
• 3 tsp dried minced onion (Source says minced onions)
• 0.25 cup coconut aminos
• 0.25 cup cilantro (Chopped)
• 2 tbsp avocado oil (For the marinade)
• 1 tbsp apple cider vinegar (Source says apple vinegar)
• salt (To taste)
• 1 tbsp cooking oil (Estimated amount for sautéing)
• 2 cup cilantro rice (Prepared; amount estimated because the source does not specify a quantity)
• 1 jalapeño (Roasted; amount estimated)
• 1 avocado (Sliced; amount estimated)
• 0.5 cup sweet peppers (Sliced; amount estimated)

Steps

1. 1

   Combine the red recado paste, pineapple, hot water, garlic powder, minced onion, coconut aminos, chopped cilantro, avocado oil, apple cider vinegar, and salt in a bowl or cup. Stir until evenly mixed.

2. 2

   Pour in the hot water and whisk or stir thoroughly so the recado paste breaks down into the marinade rather than remaining in lumps.

3. 3

   Add the oyster mushrooms to the marinade and toss to coat every surface. Cover and refrigerate or leave chilled to marinate for 1–2 hours.

4. 4

   Heat a grill or grill pan over medium-high heat. Grill the marinated mushrooms until tender and browned with visible grill marks, turning as needed. Set them aside.

5. 5

   While the mushrooms cook, heat the cooking oil in a large skillet over medium heat.

6. 6

   Add the chopped onion, minced garlic, and chopped red bell pepper to the skillet. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.

7. 7

   Add the coconut cream, hot tomato sauce, cooked chickpeas, and chopped kale to the skillet. Stir until the ingredients are evenly combined.

8. 8

   Cover the skillet and cook for 10–15 minutes, stirring occasionally, until the chickpeas are hot, the kale is wilted, and the mixture is creamy. Adjust the seasoning with salt if needed.

9. 9

   Divide the cilantro rice among serving bowls. Spoon the creamy chickpeas and kale over or beside the rice, then top with the grilled oyster mushrooms, roasted jalapeño, avocado, and sliced sweet peppers.

Notes

The source does not specify quantities for the cilantro rice, roasted jalapeño, avocado, or sliced sweet peppers; amounts were estimated for four bowls. Red curry paste can replace red recado paste. Marinate the mushrooms for 1–2 hours before grilling.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• gluten-free
• bowl
• grilled
• stovetop