Plant-Based Lunch Bowl with Quinoa Balls and Salad

Prepare flax egg by mixing 1 tablespoon flax with 2.5 tablespoons water and set aside to thicken.

Blend steamed broccoli stems and spinach in a food processor.

Drain the blended mixture using a cloth or paper towel to remove excess water.

In a bowl, mix the drained vegetable mixture, 1/2 cup cooked quinoa, 2 tablespoons flour, minced garlic clove, chopped green onion, prepared flax egg, and spices including salt, pepper, cumin, and paprika.

Form the mixture into balls and coat with cooked quinoa or sesame seeds.

Bake the quinoa balls at 400°F for about 20 minutes.

Cut sweet potatoes into 1/2 inch sticks and coat lightly with oil.

Bake the sweet potato fries at 400°F for 25-30 minutes, flipping once halfway through.

Rinse and dry chickpeas very well to ensure crispiness.

Coat the chickpeas with a mixture of cumin, paprika, salt, pepper, cayenne, and garlic or onion powder.

Bake the chickpeas at 400°F for 30 minutes.

Combine kale, tomatoes, olives, green onion, and almonds in a bowl to make the salad.

Whisk together 1 teaspoon olive oil, 1 teaspoon lemon juice, and salt to prepare the dressing.

Preheat oven to 400°F if not already done, and bake all components together, adjusting times based on individual requirements.

Assemble the lunch bowl by placing quinoa balls, sweet potato fries, crunchy chickpeas, and kale salad in a bowl, then drizzle with dressing.