Save A vibrant, nourishing bowl filled with roasted spicy chickpeas, sautéed kale, and an array of fresh, wholesome toppings, finished with a zesty tahini dressing. Perfect for a healthy lunch or dinner.
Ingredients
- 2 (15 oz / 425 g) cans chickpeas: drained and rinsed
- 2 tbsp olive oil:
- 1 tsp smoked paprika:
- 1/2 tsp ground cumin:
- 1/2 tsp chili powder:
- 1/4 tsp cayenne pepper:
- 1/2 tsp sea salt:
- 1 large bunch kale: stems removed and leaves torn
- 1 tbsp olive oil:
- Pinch of salt:
- 2 cups cooked brown rice or quinoa:
- 1 large avocado: sliced
- 1 cup shredded carrots:
- 1 cup cherry tomatoes: halved
- 1/4 cup red onion: thinly sliced
- 2 tbsp pumpkin seeds (pepitas):
- 1/4 cup tahini:
- 2 tbsp lemon juice:
- 1 tbsp maple syrup:
- 1 clove garlic: minced
- 3 4 tbsp water (to thin):
- Salt and pepper: to taste
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C).
- Step 2:
- Pat the chickpeas dry with a clean towel. Toss them with olive oil, smoked paprika, cumin, chili powder, cayenne, and salt.
- Step 3:
- Spread chickpeas on a baking sheet lined with parchment paper. Roast for 20 25 minutes, shaking halfway through, until crispy.
- Step 4:
- While chickpeas roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add kale and a pinch of salt. Sauté for 3 4 minutes until wilted and bright green.
- Step 5:
- Prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and enough water to reach a pourable consistency. Season with salt and pepper.
- Step 6:
- To assemble, divide brown rice or quinoa among four bowls. Top each with sautéed kale, roasted chickpeas, avocado slices, shredded carrots, cherry tomatoes, red onion, and pumpkin seeds.
- Step 7:
- Drizzle with tahini dressing and serve immediately.
Save Required Tools
Baking sheet, Parchment paper, Large skillet, Mixing bowls, Whisk, Chefs knife and cutting board
Allergen Information
Contains sesame (tahini). Naturally gluten-free and dairy-free. Double-check ingredient labels for cross-contamination if sensitive to gluten or other allergens.
Nutritional Information
Calories: 470 Total Fat: 20 g Carbohydrates: 56 g Protein: 14 g
Save Recipe FAQs
- → How are the chickpeas prepared?
The chickpeas are drained, rinsed, tossed with olive oil and spices including smoked paprika, cumin, chili powder, and cayenne, then roasted until crispy.
- → How is the kale cooked?
The kale is sautéed briefly in olive oil with a pinch of salt until wilted and bright green, enhancing its flavor and texture.
- → What grains can be used as the base?
Brown rice or quinoa are ideal bases, providing a hearty, gluten-free foundation for the bowl’s ingredients.
- → What ingredients come together in the bowl?
The bowl includes roasted spicy chickpeas, sautéed kale, cooked grains, sliced avocado, shredded carrots, cherry tomatoes, red onion, and pumpkin seeds.
- → How is the tahini dressing made?
The dressing combines tahini, lemon juice, maple syrup, minced garlic, water to thin, and seasoning with salt and pepper for a zesty finish.
- → Can this dish accommodate dietary restrictions?
Yes, it's naturally vegan and gluten-free, making it suitable for various dietary needs. Sesame allergy should be considered due to tahini.