Vegan Quinoa and Veggie Power Bowl
Ingredients
- 3 cans Chickpeas
- 2 cups Quinoa, dry
- 1-2 bags of leafy greens
- 3 Sweet Potatoes
- 2 cups Broccoli
- 3 Avocados (1 ripe one, 1 almost ripe and 1 green)
- 1/4 cup Hemp Hearts
- 4 Limes or lemons
- 4 Tbsp EVOO
- 1/2 cup Nuts or Seeds
- Choice of fresh herbs (optional)
- Salt and Pepper
Preparation
Cook quinoa and put it in a large container.
Open cans of chickpeas, drain, rinse and add them to the same large container that the quinoa is in.
Cook broccoli and sweet potatoes on the same day or optionally in advance.
On the day of eating, toss broccoli florets and diced sweet potatoes in the oven for 20-25 minutes at 400°F, drizzle with olive oil and season with salt, pepper and garlic powder.
Add 1-2 cups of leafy greens at the bottom of your bowl.
Take 1 cup quinoa and chickpea mix out of the container and serve over greens.
Squeeze half a lime or lemon into bowl along with 1 tablespoon EVOO and mix well.
Add sweet potatoes, broccoli, nuts or seeds, hemp hearts, sliced avocado, your favorite herbs and salt and pepper.
Tips
Prepare quinoa and chickpeas on Sunday night for weekly meal prep.
Cook vegetables on the day of eating if working from home, or prepare in advance as preferred.
