Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Whole Organic Black Peppercorns Description
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USDA Certified Organic
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Whole
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Piper nigrum
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Non-Irradiated
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Kosher
Frontier Co-op® Bulk Organic Whole Black Peppercorns can be ground in a peppermill when cooking or at the table to lend satisfying heat and bite to most any dish. One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. These whole organic peppercorns are carefully selected from the world's premier pepper-producing regions to provide consistent size and premium quality.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Sweet Potato and Chickpea Quinoa Buddha Bowls
[vc_row][vc_column][vc_column_text]Buddha bowls are a versatile, nutritious way to enjoy food that’s super easy to customize. Just start with a base of grains like brown rice or quinoa, add a starchy vegetable, incorporate a green veg or two, and lastly, toss in a legume. A great sauce is a must to bring it all together with a punch of flavor. This recipe starts with wholesome, nutty quinoa and adds beautifully roasted sweet potatoes and broccoli along with sautéed spiced chickpeas. And the sauce that pulls this bowl into the fabulous zone? It's a creamy, spicy, umami peanut sauce that’s a lip-smacking revelation.
Sweet Potato & Chickpea Quinoa Buddha Bowls
Sweet potatoes
- 1 large sweet potato (peeled and diced)
- 2 Tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
Broccoli
- 1 small head broccoli (chopped)
- 1 Tbsp. vegetable oil
- Salt (to taste)
- Pepper (to taste)
Quinoa
- 1 cup quinoa (rinsed with cold water)
- 1-1/4 cups water
- 1/2 tsp. salt
Chickpeas
- 2 cans (30 oz.) chickpeas (drained and rinsed)
- 1 Tbsp. vegetable oil
- 3/4 tsp. salt
- 1/2 tsp. ground turmeric (optional)
- 1/2 tsp. chili powder
- 1/2 tsp. cumin powder
Peanut sauce dressing
- 1/3 cup creamy peanut butter
- 2 Tbsp. rice vinegar
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. honey
- 3 Tbsp. water
- 2 tsp. sriracha sauce (adjust to taste)
- 1 tsp. lime juice
Garnish
- 1/4 cup roasted and salted pumpkin seeds
- Preheat oven to 375 degrees F.
- In mixing bowl, toss diced sweet potato with vegetable oil, salt, pepper, garlic powder and smoked paprika. On sheet pan, spread in even layer.
- In mixing bowl, toss chopped broccoli with vegetable oil, salt and pepper. On another sheet pan, arrange broccoli and set aside.
- On rack in middle of oven, roast sweet potatoes 15 minutes. After 15 minutes, rotate pan for even cooking and place pan with broccoli on rack below sweet potato pan.
- Roast both 15-20 minutes, or until sweet potatoes are tender and caramelized and broccoli is browned.
- For quinoa, in instant pot, combine quinoa, water and salt. Secure lid and set valve to Sealing. Select Pressure Cook or Manual and cook on high pressure for 1 minute.
- Once cooking cycle completes, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure by moving valve to Venting.
- Fluff quinoa with fork and set aside.
- While quinoa is cooking, heat vegetable oil in large wok or skillet over medium heat.
- To wok, add drained and rinsed chickpeas. Season with salt, turmeric powder (if using), chili powder and cumin powder. Sauté 5-6 minutes, until chickpeas are well coated in spices.
- For peanut sauce dressing, in medium-sized mixing bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, water, sriracha sauce and lime juice until smooth. Adjust the consistency with more water if needed, and taste to adjust seasoning.
- To assemble, in large bowl, layer quinoa, roasted sweet potatoes, roasted broccoli and sautéed chickpeas.
- Drizzle peanut sauce dressing over top. Garnish with roasted and salted pumpkin seeds.
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