This summer has been a glorious mix of amazing weather, trips to the farmers market, and travels to new cities.
Since summer is on its way out (booo) I thought it appropriate to highlight one of my go-to meals recently: This 7-ingredient kale, quinoa, chickpea Buddha Bowl.
It may seem simple and just like any other wholesome bowl, but the flavors meld together perfectly, it’s a nutrient powerhouse (with 22 g protein per serving), and its simplicity is the best part (anyone can make it)!
Interested in how this delicious bowl is made? Please follow me.
This recipe is inspired by the Mighty Bowl at Prasad (one of my favorite Portland restaurants) and starts with cooked-from-scratch chickpeas (which are totally easy by the way).
My new go-to quick soak method tenderizes the beans and opens them up nicely, saving you (6-8) hours of overnight soaking.
Cook immediately after soaking and you have delicious, tender, nutrient-rich beans in roughly 2 hours flat.
In the final minutes of the beans cooking, it’s time to prepare your quinoa (a gluten-free, protein powerhouse), make your 3-ingredient Tahini Sauce, and steam your kale (why kale is amazing, in case you aren’t convinced).
Then it’s Buddha Bowl building time.
Source: Quinoa Chickpea Buddha Bowl | Minimalist Baker Recipes
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