Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, chickpea and quinoa lunch bowl. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Make-ahead vegan Moroccan lunch bowls with high protein chickpeas, quinoa, and sweet potato. You can make this and have I usually roast my chickpeas to have in grain bowls but they can get a little chewy if they sit for a while, whereas this bowl is just as. To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce.
Chickpea and quinoa lunch bowl is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chickpea and quinoa lunch bowl is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have chickpea and quinoa lunch bowl using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea and quinoa lunch bowl:
- Take 1 teaspoon ground cardamom
- Prepare 1 teaspoon ground coriander
- Make ready 1 teaspoon chilli flakes
- Make ready 1 small onion
- Take 1 clove garlic
- Get 1/2 can chickpeas
- Get Handful raisins
- Make ready 2 tablespoons sweetcorn
- Make ready 400 ml vegan stock
- Make ready 60 ml quinoa
You'll also need fresh parsley, apple cider vinegar, Dijon mustard. Toss kale and chickpeas with quinoa. In a bowl, whisk tahini, yeast, and lemon juice. Drizzle tahini sauce over kale, chickpeas, and quinoa.
Steps to make Chickpea and quinoa lunch bowl:
- Grind the spices if they’re not already. Discard the cardamom shells. Add to a pan and toast for a minute or two.
- Chop the onion and garlic and add to the pan with a little oil.
- Once the onion has started to soften add the chickpeas, raisins and sweetcorn.
- Add quinoa and stock and stir occasionally. Once the quinoa is cooked (most if not all the water will have been absorbed) serve immediately.
Cool leftovers completely before storing in an airtight container in the fridge. Mushrooms, chickpeas and peppers are low fat and low calorie. This makes this gluten free (vegan if vegan stock is used) meal perfect foe those of you, who are trying to eat low calorie, but still nutritious and filling meals. Very quick and simple to make, these chickpeas, kale and quinoa power bowls. Quinoa and roasted chickpeas give two different nutty flavors.
So that’s going to wrap it up for this exceptional food chickpea and quinoa lunch bowl recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
