Are you ready to elevate your meal game with a vibrant and nutritious dish that’s as satisfying as it is delicious? Meet the Chickpeas Kale and Quinoa Power Bowl—a vegan delight that packs a punch of flavor and health benefits in every bite! This recipe is not just a meal; it’s a celebration of wholesome ingredients that come together in under 35 minutes. Whether you're a seasoned plant-based eater or just looking to incorporate more greens into your diet, this power bowl will keep you coming back for more. Trust us, your taste buds and body will thank you!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 2 cups kale, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado, sliced
- 1 lemon, juiced
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the chickpeas by draining and patting them dry with a clean kitchen towel to ensure crispy roasting.
- Preheat the oven to 400°F (200°C). Spread chickpeas on a baking sheet, drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 20 minutes, shaking the pan halfway through to ensure even browning.
- Wash and chop the kale, removing tough stems. Massage the kale with a little olive oil to soften the leaves and enhance flavor.
- Once quinoa is cooked, fluff with a fork and let it rest for 5 minutes to cool slightly.
- In serving bowls, layer the quinoa as a base, top with roasted chickpeas and massaged kale.
- Slice the avocado and arrange on top of the bowl.
- Squeeze fresh lemon juice over the entire bowl for brightness and added flavor.
- Serve immediately while chickpeas are still warm and crispy. Optional: add additional salt and pepper to taste.
Tips
- Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, known as saponin, which can impart a bitter taste.
- Perfectly Fluffy Quinoa: Use vegetable broth instead of water for cooking quinoa to add extra flavor. Make sure to let it rest for 5 minutes after cooking to achieve that fluffy texture.
- Crispy Chickpeas: For the crispiest chickpeas, ensure they are completely dry before roasting. Pat them down with a kitchen towel after rinsing to remove excess moisture.
- Roasting Temperature: Preheat your oven to 400°F (200°C) for optimal roasting. This high temperature will give your chickpeas that perfect crunch!
- Massage Your Kale: Don’t skip the massaging step! Gently massaging the kale with olive oil not only softens the leaves but also enhances their flavor, making them more enjoyable to eat.
- Layering is Key: When assembling your power bowl, layer the ingredients in this order: quinoa, chickpeas, and kale. This helps to keep the textures distinct and visually appealing.
- Fresh Lemon Juice: Squeeze fresh lemon juice just before serving to brighten up the flavors and add a refreshing zing to your bowl.
- Customize Your Bowl: Feel free to add other toppings like nuts, seeds, or your favorite dressing to personalize your power bowl even further.
- Serve Warm: For the best experience, serve your power bowl immediately while the chickpeas are still warm and crispy.
- Meal Prep Friendly: This recipe is perfect for meal prep! Make a big batch and store it in the fridge for quick and healthy lunches throughout the week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
