Vegetarian Quinoa Bowl with Roasted Kale, Chickpeas and a Lemon Tahini Dressing
Prep time
Cook time
Total time
This power quinoa bowl is bursting with flavors that your taste buds will love! Roasted kale and chickpeas are mixed with a garlicy lemon tahini dressing and topped with avocado and green onions
Author: Meg's Meal Planning
Serves: 1
Ingredients
½ cup uncooked quinoa
3 large kale leaves
Olive oil
Salt
¼ cup roasted chickpeas
½ avocado, cut into bite size pieces
2 tbsp tahini
2 tbsp water
2 tbsp lemon juice
1½ tbsp olive oil
Pepper
Pinch of roasted garlic seasoning
1 green onion stalk, diced
Instructions
Cook quinoa according to package directions, set aside to cool.
Meanwhile, preheat oven to 350 degrees. Wash and rip kale leaves into bit size pieces.
Layer on baking sheet, drizzle with olive oil, and salt. Bake about 10 minutes or until browning, tossing halfway through.
Once quinoa has cooled, transfer to a medium size mixing bowl, add in the kale, chickpeas, and avocado.
In small mixing bowl stir together the tahini, water, lemon juice, olive oil, salt, pepper, and roasted garlic seasoning.
Pour dressing over the quinoa mixture and stir together. Top with green onion.
Recipe by Meg's Meal Planning at http://megsmealplanning.com/2018/08/18/vegetarian-quinoa-bowl-with-roasted-kale-chickpeas-and-a-lemon-tahini-dressing/