We at Discover Optimal Wellness love this grain, kale and chickpea bowl recipe because it is loaded with fiber and veggies plus you can make it in 20-minutes.
1 cup boiling water
1/2 cup uncooked quinoa or brown rice
1 (15oz) can chickpeas, rinsed and drained
1 tsp. coconut oil
2 cups chopped carrots
8 cups kale
1/2 cup sliced shallots or green onions
1/2 cup fresh parsley
3/4 tsp. sea salt
1/2 tsp. black pepper
1 tbsp. avocado or virgin olive oil
1 tbsp. fresh lemon juice
1 tbsp. water
1 tbsp. tahini past
1 clove garlic
1/4 tsp. ground turmeric
Cook quinoa or brown rice as directed on the package.
Rinse and dry the chickpeas. Heat coconut oil in a sauté pan and add chickpeas and carrots; cook until the chickpeas are browned, stirring occasionally, after browned, add the kale and sauté until wilted. Add chickpea mixture, shallots parsley 1/2 tsp. sea salt and pepper, to the quinoa or brown rice.
While the chickpeas are browning, process the avocado, avocado/olive oil, tahini, garlic, turmeric, and remaining sea salt in a food processor until smooth.
Divide up the quinoa/brown rice mixture into 4 bowls and drizzle with avocado dressing.
Bon appetite from Discover Optimal Wellness
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