Kale and Quinoa Budda Bowl
Looking for a new budda bowl to change things up? Look no further! This is a vegan bowl with all the good fixings!
1 cup boiling water
1/2 cup uncooked quinoa
2 (15-oz.) cans unsalted chickpeas, rinsed and drained
1 1/2 tablespoons olive oil
2 cups finely chopped carrots
4 cups chopped lacinato kale
1/2 cup vertically sliced shallots
1/2 cup fresh flat-leaf parsley leaves
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 avocado, peeled and pitted
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon water
1 tablespoon tahini (sesame seed paste), well stirred
1 garlic clove
1/4 teaspoon ground turmeric
Combine 1 cup boiling water and quinoa in a medium bowl. Let stand 10 minutes; drain well.
Pat chickpeas dry with paper towels. Heat oil in a large skillet over high. Add chickpeas and carrots; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrots are tender, about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt, and pepper to quiona; toss.
Process avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric, and remaining 1/4 teaspoon salt in a food processor until smooth. Divide quinoa mixture among 4 bowls; drizzle evenly with avocado mixture.