Roasted Chickpea Power Bowl

Ingredients
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1 box/cannon-salted garbanzo beans
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1/2 cupcooked quinoa
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handfulkale
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1/4 cuphalved cherry tomatoes
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1/4 cupdiced cucumber
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1/4 cupchopped green onion
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2 tablespoonshemp seeds
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2 tablespoonssunflower seeds
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1 halfavocado
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2-4 leavesfresh basil
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1 halflemon
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pinchsalt & pepper
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1/2-1 teaspoonharissa
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1 tablespoonolive oil
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1 tablespoonbalsamic vinegar
Instructions
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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.
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2
Chop kale into small pieces, massage mashed avocado into kale. The idea is to create a creamy base for the power bowl.
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3
Juice half a lemon onto the kale and avocado mixture. Salt & pepper to taste.
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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).
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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.
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6
Salt & pepper again to taste; this time the whole bowl.
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7
Toss with oil and balsamic (or add your favorite salad dressing)! Don’t forget to enjoy.