Simple vegetarian bowls crammed with cooked sweet potato, marinated chickpeas, avocado, kale, hemp seeds, paste & lemon build a healthy, filling lunch or dinner!
Most people say breakfast is that the most vital meal of the day, however I in person get most excited regarding lunch. Those that say “I was too busy, I forgot to eat lunch”… I don’t get you. However perhaps I’m the sole weirdo United Nations agency fare breakfast so now starts enumeration down the hours ’til lunch?
This bowl was impressed by one normal day last week after I created a fast lunch for myself with kale, sweet potatoes, another things I had handy, and these Yves Kale & Quinoa Bites. It’s undoubtedly associate degree “I work from home” reasonably lunch, however the full issue came along inside the twenty roughly minutes that it took to roast the sweet potato cubes. I typically have most of those ingredients handy, thus this kind of bowl could be a go-to formula on behalf of me.
What kicks this bowl up a notch area unit these tasty Kale & Quinoa Bites. i feel they style like mini falafels, and they add some sensible produce supermolecule to your bowl. They’re a luscious very little addition, particularly if you’re not somebody United Nations agency has time throughout your lunch break to create home-baked dish.
I marinated my chickpeas in a very zippy lemon-dijon dressing so primarily smothered everything in vegetable oil, juice, and tahini. Done and done. currently I’m off to begin brooding about what’s for dinner…
INGREDIENTS :
- 1 small sweet potato, cubed
- 8 Yves Kale & Quinoa Bites
- ¾ cup cooked chickpeas, drained and rinsed
- ¼ teaspoon Dijon mustard
- 8 to 10 lacinato kale leaves, chopped
- 6 paper-thin slices from 1 Chioggia beet or watermelon radish
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 lemon
- ½ avocado, diced (optional)
- 1 tablespoon hemp seeds
- Red pepper flakes (optional)
- 2 tablespoons runny tahini (thin with warm water if necessary)**
- Sea salt and freshly ground black pepper
INSTRUCTIONS :
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and pinches of salt and pepper and roast for 25 minutes. Halfway through add the Yves Kale & Quinoa Bites to the baking sheet.
- Meanwhile, in a small bowl, combine the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, Dijon mustard and pinches of salt and pepper. Set aside.
- In a large bowl, massage the kale with a drizzle of olive oil, ½ tablespoon lemon juice and a pinch of salt and pepper. We’re seasoning every layer here to make sure all of the vegetables are flavorful.
- Assemble two large individual serving bowls with the kale, chickpeas, sweet potatoes, Yves Kale & Quinoa Bites, beet or radish slices and avocado, if using. Sprinkle with the hemp seeds and red pepper flakes, if using. Drizzle with the tahini sauce and another big squeeze of lemon, if desired. Serve with lemon wedges.
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