Vegetable Bowl with Chickpeas and Quinoa
A quick, nourishing bowl with roasted sweet potato, crispy chickpeas, and fluffy quinoa over kale, finished with lemon and sesame seeds.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 15g
Ingredients
- ½ cup quinoa
- 1 medium sweet potato
- 1 can (15 oz) chickpeas
- 2 cups kale
- ½ lemon lemon
- 1 tbsp sesame seeds
Instructions
- 1
Cook the 0.5 cup quinoa in 1 cup water with a pinch of salt until fluffy, about 15 minutes.
- 2
Meanwhile, peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 tbsp olive oil and salt, then roast at 400°F for 15-20 minutes until tender and browned.
- 3
Drain and rinse the chickpeas. Pat dry, toss with 1 tsp olive oil and salt, and roast alongside the sweet potato for 15 minutes until crispy.
- 4
Massage the kale with a squeeze of lemon juice and a pinch of salt until wilted, about 1 minute.
- 5
Divide the kale between two bowls, top with quinoa, sweet potato, chickpeas, a squeeze of lemon, and sprinkle with sesame seeds.
Tools you’ll need
- Baking sheet
- Medium pot
- Knife
- Cutting board
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