I ate this meal 5 days in a row and still wanted more. It’s that good! Plus, it kept me feeling energized and full. The best of both worlds!
Ingredients
1 cup of quinoa
2 cups of veggie broth
About 4 cups of chopped kale
1 can or 2 cups of cooked chickpeas
1 teaspoon of cumin
2 avocados
2 cups of shredded carrots
Pepitas
Hemp hearts
Lemon Tahini Dressing:
1/3 cup of tahini
1/3 cup of water
2 teaspoons of agave
1/4 cup of lemon juice
2 cloves of garlic, minced
¼ teaspoon of ground cumin
1/4 teaspoon of cayenne pepper
1/4 teaspoon of salt
Pickled Red Onions:
1 medium red onion, sliced thin
1/2 cup of water
2 teaspoons of agave
1 teaspoon of salt
3/4 cup of white vinegar
2 cloves of garlic, thinly sliced
Preparation
Add pickled red onion ingredients to a jar, shake and let chill in the fridge overnight. Add rinsed quinoa, sprinkle of salt and veggie broth to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Drain and rinse chickpeas and add to a parchment paper lined baking sheet. Sprinkle chickpeas with cumin, salt and pepper. Cook for about 10 minutes at 400 degrees. Add all the Lemon Tahini Dressing ingredients to a blender or food processor and blend until smooth. Assemble bowls by adding cooked quinoa, cumin chickpeas, kale, carrots, ½ an avocado, a sprinkle of pepitas and a sprinkle of hemp hearts to each bowl.
Recipe origin: