A nourishing bowl featuring roasted spicy chickpeas, sautéed kale, fresh veggies, and tangy tahini dressing.
# What You'll Need:
→ Spicy Chickpeas
01 - 2 (15 oz) cans chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp chili powder
06 - 1/4 tsp cayenne pepper
07 - 1/2 tsp sea salt
→ Kale
08 - 1 large bunch kale, stems removed and leaves torn
09 - 1 tbsp olive oil
10 - Pinch of salt
→ Bowl
11 - 2 cups cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 cup shredded carrots
14 - 1 cup cherry tomatoes, halved
15 - 1/4 cup red onion, thinly sliced
16 - 2 tbsp pumpkin seeds (pepitas)
→ Tahini Dressing
17 - 1/4 cup tahini
18 - 2 tbsp lemon juice
19 - 1 tbsp maple syrup
20 - 1 clove garlic, minced
21 - 3 to 4 tbsp water, to thin
22 - Salt and pepper, to taste
# How to Make It:
01 - Set the oven to 400°F and prepare for roasting.
02 - Pat dry chickpeas thoroughly. Toss with olive oil, smoked paprika, cumin, chili powder, cayenne, and sea salt until evenly coated.
03 - Arrange chickpeas in a single layer on a parchment-lined baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until crisp.
04 - Heat olive oil in a large skillet over medium heat. Add kale and a pinch of salt, sautéing for 3 to 4 minutes until wilted and bright green.
05 - Whisk tahini, lemon juice, maple syrup, minced garlic, and enough water to reach a pourable consistency. Season with salt and pepper.
06 - Divide cooked brown rice or quinoa into four bowls. Layer with sautéed kale, roasted chickpeas, avocado slices, shredded carrots, cherry tomatoes, red onion, and pumpkin seeds.
07 - Drizzle each bowl with tahini dressing and serve immediately.
