Healthy Veggie Bowl with Crispy Chickpeas + Lemon Tahini Drizzle
This dish has been one of my go-to's for years now. It's easy, healthy, and sooo yummy. Made with nutrient dense greens, crunchy chickpeas for protein, topped with creamy lemon tahini sauce, and pumpkin seeds for healthy fats. This plant powered bowl will have you feeling like your most vibrant self for hours after eating it.
Equipment
- pan
- mixing bowl
- measuring spoons
Ingredients
Crispy Chickpeas
- 1 can of chickpeas
- 3 tbsp avocado oil
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- a sprinkle of cayenne
- a sprinkle of salt
Flavorful, Massaged Kale
- 2 pieces of raw kale (can also use other greens such as spinach, mixed greens, etc.)
- 1/2 avocado
- a squirt of lemon juice
Roasted Veggies
- 5-6 stalks of asparagus
- 3-4 small florets of broccoli
- 2 tbsp avocado oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- pepper
- salt
Lemon Tahini Sauce
- 3 tbsp tahini
- 4 tsp lemon juice
- to taste garlic powder
- to taste salt
- to desired consistency water
Toppings
- 1 tbsp pumpkin seeds
Instructions
- Drain a can of chickpeas. Rinse them off in a strainer. Then add them to a medium sized mixing bowl.
- Add avocado oil to the bowl of chickpeas, along with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix until the chickpeas are coated in the oil and seasonings.
- Add chickpeas to a pan on the stove on medium heat, and begin cooking. Stir often to help the beans to cook evenly.
- While chickpeas are cooking, begin prepping the other veggies. Wash asparagus and broccoli.
- Coat the veggies in avocado oil, and add seasonings.
- After chickpeas have been cooking for 10 minutes, add the broccoli to the stove pan, and cover with lid.
- Let the chickpeas and broccoli cook for an additional 5 minutes, then add the asparagus. Cook for 5 more minutes.
- While chickpeas and veggies are cooking, begin prepping the kale. Break off the stems, then add the kale to a bowl with half an avocado. Massage the avocado into the kale for about 5 minutes, or until kale begins to soften. Add lemon juice, and pepper.
- As the veggies finish cooking, create tahini sauce. In a small glass container (I usually use a small mason jar), add tahini and lemon juice. Then, slowly mix in water until it's at your desired consistency (should be similar to a creamy salad dressing). Add garlic powder and salt to taste.
- Add the chickpeas and veggies to the bed of kale. Top with tahini drizzle, and pumpkin seeds.