Kale and Quinoa with Roasted Chickpeas

 

Kale and Quinoa Bowl + Roasted Chickpeas

https://thegirlonbloor.com/tahini-kale-and-quinoa-bowl-roasted-chickpeas/

Ingredients

• 1 cup quinoa cooked

Roasted Chickpeas

• 1 can chickpeas drained, rinsed and dried
• 1 tbsp olive oil
• 1-2 tsp chili powder
• 1/2 tsp garlic salt
• 1/2 tsp pepper
• Squeeze lemon juice optional

Veggies

• 1 cup curly kale
• 1 tbsp olive oil
• 1 clove garlic minced
• 1 cup butternut squash cubed (about 1/2 squash)
• 1/2 cup frozen green peas defrosted
• 1/2 red pepper sliced
• 1/2 red onion sliced
• Salt & pepper to taste
• 1 cup parsley or cilantro chopped
• 1/2 avocado sliced

Tahini Dressing

• 1/4 cup tahini
• 1/8 cup water
• 1 tbsp lemon juice
• 1/2 cup chopped cilantro or parsley
• 1 clove smallgarlic
• 1/4 tsp to 1/2salt
• 1/2 tsp pepper

Instructions

• Preheat oven to 450 degrees.
• Prepare chickpeas, then cook on parchment-lined baking sheet in oven for about 35-40 min.
• Place butternut squash on a separate baking sheet and cook for about 20 min.
• Cook quinoa according to package directions (about 10 min).
• Wash, chop and dry kale. Slice and prepare other desired veggies, then mix with kale, olive oil, garlic and salt and pepper. Spread out on a baking sheet, and cook in the oven until veggies are warmed and roasted, about 7-8 min.
• In the meantime, make tahini dressing, and line two shallow pasta bowls with quinoa. Top with butternut squash, and additional tray of mixed veggies. Sprinkle fresh herbs overtop, and sliced avocado.
• Take chickpeas out of the oven, and top each bowl with about 1/2 cup of them. Finish by drizzling tahini dressing overtop of bowls and serve immediately.