Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chickpea and quinoa lunch bowl. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. 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. But here's the thing: quinoa bowls are probably one of the most versatile and easy meals to make, which is why I love sharing them with you.
Chickpea and quinoa lunch bowl is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Chickpea and quinoa lunch bowl is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook chickpea and quinoa lunch bowl using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chickpea and quinoa lunch bowl:
- Make ready 1 teaspoon ground cardamom
- Get 1 teaspoon ground coriander
- Make ready 1 teaspoon chilli flakes
- Take 1 small onion
- Take 1 clove garlic
- Make ready 1/2 can chickpeas
- Make ready Handful raisins
- Take 2 tablespoons sweetcorn
- Prepare 400 ml vegan stock
- Prepare 60 ml quinoa
Toss kale and chickpeas with quinoa. In a bowl, whisk tahini, yeast, and lemon juice. Drizzle tahini sauce over kale, chickpeas, and quinoa. Cool leftovers completely before storing in an airtight container in the fridge.
Instructions 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.
The chickpeas, broccoli florets, and sweet potato rounds all take the same length of time to cook so. Needless to say, this warm vegetable bowl is hearty but nutritiously dense at the same time, and is super filling for a quick weekday lunch. Will you be trying this Tahini Kale and Quinoa Bowl with Roasted Chickpeas recipe? 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.
So that is going to wrap it up with this exceptional food chickpea and quinoa lunch bowl recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
