Description
A recipe for a nutritious bowl featuring crispy turmeric-roasted chickpeas, massaged kale, and quinoa, topped with a simple lemon dressing.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and dried
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups kale, stems removed and chopped
- 1 tablespoon lemon juice (for kale)
- 1 cup dry quinoa, cooked according to package directions
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- For Dressing: 3 tablespoons olive oil
- For Dressing: 2 tablespoons fresh lemon juice
- For Dressing: 1 teaspoon Dijon mustard
- For Dressing: 1/2 teaspoon maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil, turmeric, garlic powder, salt, and pepper until evenly coated.
- Spread the chickpeas in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until they are golden and crispy.
- While the chickpeas roast, prepare the kale. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon lemon juice and a small drizzle of olive oil (about 1 teaspoon). Massage the kale with your hands for 2 to 3 minutes until it softens slightly.
- Prepare the dressing: Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, Dijon mustard, and maple syrup in a small bowl until emulsified.
- Assemble the bowls: Divide the cooked quinoa among four bowls. Top each with a portion of the massaged kale.
- Arrange the roasted chickpeas, halved cherry tomatoes, and sliced red onion over the kale and quinoa base.
- Drizzle the lemon dressing evenly over the bowls just before serving.
Notes
- For the crispiest chickpeas, ensure they are very dry before tossing with spices and oil.
- You can substitute brown rice for quinoa if desired.
- Prepare the chickpeas and quinoa ahead of time for quick assembly during the week.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7
- Sodium: 350
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 15
- Protein: 20
- Cholesterol: 0