Warm Tahini Kale and Quinoa Bowl + Roasted Chickpeas
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5 from 5 votes

Kale and Quinoa Bowl + Roasted Chickpeas

This Kale and Quinoa Bowl has all the fixings, from roasted chickpeas to red pepper, avocado, peas and carrots.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Salad
Cuisine: Clean Eats
Servings: 2

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.