Quinoa Nourish Bowl w/ The Best Avocado Dressing
This crowd-pleasing quinoa nourish bowl is packed with plant-based protein and topped with an amazing avocado dressing that ties it all together!
Ingredients
Quinoa
- 1 Cup Quinoa I used red quinoa
- 2 Cups Water
Spiced Chickpeas
- 1 1/2 Cups Chickpeas or 1 15oz can
- Drizzle of Flax Oil or sub Extra Virgin Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Cumin
- Pinch Cayenne optional
Green Goddess Dressing
- 1 Avocado
- Juice from 1 Lime
- 1/2 Jalapeño ribs and seeds removed
- Handful of Cilantro about 1/3 cup
- 1/4 Cup Water
- 1/4 Cup Extra Virgin Olive Oil
- 1/8 Tsp Salt
- 1/8 Tsp Pepper
Sautéed Swiss Chard
- 2 Cup Swiss Chard chopped, packed
- 1 Clove Garlic minced
- Extra Virgin Olive Oil for sautéing
Garnishes (optional)
- Fresh Sprouts
- Hemp Seeds
Instructions
Quinoa
- Combine 1 cup quinoa to 2 cups water in a saucepan, and bring to a boil.
- Once water is boiling, bring to a simmer until quinoa is cooked, about 15 minutes.
Spiced Chickpeas
- Preheat oven to 450 degrees F.
- Rinse and dry chickpeas.
- In a bowl or plastic bag, combine chickpeas, spices, and oil. Mix until chickpeas are all evenly coated.
- On a baking tray, assemble chickpeas as flatly as possible (i.e. chickpeas should not be on top of each other).
- Bake in the oven for 20-25 minutes, or until slightly browned.
Green Goddess Dressing
- In a high-speed blender, combine all dressing ingredients and blend until smooth and creamy.
Sautéed Swiss Chard
- Bring a sauté pan to medium hit on the stovetop.
- Sauté chopped swiss chard and minced garlic for about 5-10 minutes, or until swiss chard is wilted and garlic is slightly browned.
Putting It All Together
- In a bowl, assemble quinoa as a base. On top, layer chickpeas and swiss chard. Drizzle generously with green goddess dressing, and garnish with sprouts and hemp seeds.
- Enjoy!