Spicy Chickpea Veggie Bowl with Avocado Cilantro Dressing

Quick and Easy Protein packed Veggie Bowl.


Ingredients:

  • 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

Instructions:

  • 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