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Roasted Chickpea Power Bowl

Intermediate | 20 Minutes

Ingredients

  • 1 box/can
    non-salted garbanzo beans
  • 1/2 cup
    cooked quinoa
  • handful
    kale
  • 1/4 cup
    halved cherry tomatoes
  • 1/4 cup
    diced cucumber
  • 1/4 cup
    chopped green onion
  • 2 tablespoons
    hemp seeds
  • 2 tablespoons
    sunflower seeds
  • 1 half
    avocado
  • 2-4 leaves
    fresh basil
  • 1 half
    lemon
  • pinch
    salt & pepper
  • 1/2-1 teaspoon
    harissa
  • 1 tablespoon
    olive oil
  • 1 tablespoon
    balsamic vinegar

Instructions

  1. 1

    Preheat oven to 425 degrees. Drain and rinse garbanzo beans. Pat dry, spread on baking sheet. Season liberally with salt, pepper and harissa. Drizzle cooking oil. Roast 15-20 minutes.

  2. 2

    Chop kale into small pieces, massage mashed avocado into kale. The idea is to create a creamy base for the power bowl.

  3. 3

    Juice half a lemon onto the kale and avocado mixture. Salt & pepper to taste.

  4. 4

    Top leafy greens with quinoa, halved tomatoes, cucumber, diced green onions, hemp and sunflower seeds. Add basil to taste. (Basil should also be slapped in palm to release flavor veins).

  5. 5

    Remove garbanzo beans from the oven. Add as many beans as that day calls for–keep leftover beans as protein-packed snack for later.

  6. 6

    Salt & pepper again to taste; this time the whole bowl.

  7. 7

    Toss with oil and balsamic (or add your favorite salad dressing)! Don’t forget to enjoy.

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