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Kale and Quinoa Bowl + Roasted Chickpeas

Taylor Stinson
  • 55 minutes
  • Serves 2

INGREDIENTS

1 cup

quinoa (cooked)

1 can

chickpeas (drained, rinsed and dried)

1 tbsp

olive oil

1 tsp

chili powder

1/2 tsp

garlic salt

1/2 tsp

pepper

Squeeze lemon juice (optional)

1 cup

curly kale

1 tbsp

olive oil

1 clove

garlic (minced)

1 cup

butternut squash (cubed (about 1/2 squash))

1/2 cup

frozen green peas (defrosted)

1/2

red pepper (sliced)

1/2

red onion (sliced)

Salt & pepper

1 cup

parsley or cilantro (chopped)

1/2

avocado (sliced)

1/4 cup

tahini

1/8 cup

water

1 tbsp

lemon juice

1/2 cup

chopped cilantro or parsley

1 clove

smallgarlic

1/4 tsp

to 1/2salt

1/2 tsp

pepper