Quick and Easy Protein packed Veggie Bowl.
1 can chickpeas, rinsed and drained
1 cup uncooked Quinoa
4 tbsp. olive oil
1 tbsp. canned green chilis
½ cup almond or coconut milk
4 cups chopped kale
½ cup cilantro leaves + extra for garnish
½ yellow onion, diced
½ lemon, juiced
½ lime, juiced + extra for garnish
1 large ripe avocado, pitted and peeled
4 cloves garlic, minced
1 lb. Brussels sprouts, halved
2 bell peppers (any color), chopped
2 large carrots, diced into thin slices
Salt & Pepper
¼ tsp red pepper (cayenne)
1 tsp paprika and 1 tsp cumin
Preheat oven to 400 degrees.
Mix the paprika + cumin + red pepper together in a small bowl.
Arrange Brussels sprouts, bell peppers, and carrot on sheet pan. Pour spice mixture over veggies + add salt and pepper on top. Drizzle with 2 tbsp. olive oil. Bake for 20 minutes.
Prepare your quinoa according to package instructions.
In a large pan, add remaining 2 tbsp. olive oil. Once hot add garlic + green chilis + onion. Let simmer for 5 minutes on medium heat. Add Kale and cook for another 3-5 minutes. Finally add the chickpeas and cook for an additional 3-5 minutes.
Lastly, for the dressing: add avocado, cilantro, lemon + lime juice, non-dairy milk, salt and pepper, to a food processor or blender. Blend until well combined.
Combine roasted veggies, kale+ chickpeas, and quinoa in a large bowl. Drizzle with dressing.
Sourced by @shelbyhamilton