This crowd-pleasing quinoa nourish bowl is packed with plant-based protein and topped with an amazing avocado dressing that ties it all together!
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings2-3 Bowls
Calories518kcal
Ingredients
Quinoa
1CupQuinoaI used red quinoa
2CupsWater
Spiced Chickpeas
1 1/2CupsChickpeasor 1 15oz can
Drizzle of Flax Oilor sub Extra Virgin Olive Oil
1/2TspSalt
1/2TspPaprika
1/2TspGarlic Powder
1/4TspCumin
Pinch Cayenneoptional
Green Goddess Dressing
1Avocado
Juice from 1 Lime
1/2Jalapeñoribs and seeds removed
Handful of Cilantroabout 1/3 cup
1/4CupWater
1/4CupExtra Virgin Olive Oil
1/8TspSalt
1/8TspPepper
Sautéed Swiss Chard
2CupSwiss Chardchopped, packed
1CloveGarlicminced
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.