Quinoa Chickpea Buddha Bowl
Ingredients
The chickpeas
-
1
cup
dry chickpeas
-
to cover
water
water
-
½
tsp
sea salt
The quinoa
-
1
Tbsp
olive, grapeseed, or avocado oil (or coconut)
-
1
cup
white quinoa (well rinsed)
-
1¾
cups
water
-
a healthy pinch
sea salt
The kale
-
1
large bundle
curly (dinosaur) kale (rinsed and torn into large pieces)
The tahini sauce
-
½
cup
tahini (raw or roasted)
-
¼
tsp
sea salt
-
¼
tsp
garlic powder
-
¼
cup
water
For serving
-
to taste
fresh lemon juice (optional but recommended)
Instructions
- Soak chickpeas overnight or use the quick-soak method by boiling them for 1 minute and letting them sit for 1 hour.
- Cook the soaked chickpeas in a pot with water and salt, simmering until tender.
- In the last 30 minutes of cooking the chickpeas, heat oil in a saucepan and toast the rinsed quinoa for 2-3 minutes.
- Add water to the quinoa, bring to a boil, then reduce heat and simmer until the quinoa is tender and water is absorbed.
- Prepare the tahini sauce by whisking tahini, sea salt, garlic powder, and water together until smooth.
- Steam the kale until vibrant and slightly wilted.
- To serve, divide quinoa, chickpeas, and kale into bowls, drizzle with tahini sauce, and add lemon juice.
Nutrition Facts (estimated)
Servings
4
Calories
572
Total fat
25.4g
Total carbohydrates
68.8g
Total protein
22g
Sodium
414mg
Cholesterol
0mg
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