Kale and Quinoa Budda Bowl

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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

Step 1

Combine 1 cup boiling water and quinoa in a medium bowl. Let stand 10 minutes; drain well.


Step 2

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.


Step 3

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.