Really tasty and filling with lots of protein in the quinoa, chickpeas and pesto.
Quinoa, Chickpea, Pesto Bowl (Serves 2)
Bowl Base:
2 cups cooked quinoa, about ¾ cup uncooked
seasoned chickpeas (recipe below)
roasted sweet potatoes and peppers
cooked greens
pesto (recipe below)
1 avocado for garnish
Seasoned Chickpeas:
- 15 ounce can chickpeas, drained
- 1 tablespoon No Salt Seasoning
- ¼ teaspoon freshly ground pepper
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon curry powder
Sweet Potato/Peppers Roasted:
- 4 cups cubed sweet potatoes
- 2 bell peppers, red, orange or yellow, cut in chunks
Greens:
- 1 bunch kale or chard, washed and torn in small pieces
Instructions:
Cook quinoa in 2 cups filtered water. Bring to a boil. Turn heat to low and simmer for 20 minutes.
Pre-heat oven to 400º F. Add chickpeas and seasonings to a bowl and stir well to coat all the beans. Pour onto a cookie sheet with parchment paper or silicon mat and bake for 20 minutes until toasty.
On a baking sheet with parchment paper or a silicon mat, roast potatoes and peppers at 400º for 40 minutes.
In a fry pan, add greens and ½ cup filtered water. Bring to a boil, turn heat to low and simmer until tender (approximately 15 to 20 minutes).
Make Pesto.
Pesto:
- 3 cups fresh basil
- 1 cup cilantro
- ¼ cup pine nuts
- ¼ cup cashews
- ¼ cup nutritional yeast
- 3 medium cloves garlic, peeled
- 1 lemon, juiced
- 1 tablespoon No Salt Seasoning
- ¼ teaspoon freshly ground pepper
Add all ingredients to a food processor and mix well until thoroughly blended.
When all food is cooked, assemble into a bowl and add sliced avocado for garnish.