The Vegan Broccoli Kale Bowl

Ingredients

• 1 1/2 Cups Quinoa rinsed
• Water check the package
• Juice + Zest of 1/2 Lemon
• ¼ tsp Sea Salt
• 5 Cups Broccoli Florets
• ½ bunch Kale
• 2 Cloves Garlic minced
• Drizzle Olive Oil
• 1/8 Black Pepper
• 1 15 oz Can Chickpeas
• Drizzle Olive Oil
• 1/2 Tsp Paprika
• 1 Cup Chopped Kale
• 2 carrots washed and chopped

Optional Toppings

• Hemp or Sesame Seeds
• Sliced Avocado
• Chili Flakes

Directions

1. Cook quinoa according to package directions
2. Add the quinoa, water, lemon juice, lemon zest, and salt to a pot.  This only takes about 10 minutes in the Instant pot
3. Broccoli and Chickpeas
4. Preheat oven to 425 degrees F.
5. Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until all florets are evenly coated.
6. Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they’re all evenly coated. 
7. On a sheet pan lined with parchment paper, bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.  Half way through cooking,  add chopped kale (this will allow it to wilt and roast, but not dry out)

Putting It All Together

1. Assemble your bowls – add in the layer of quinoa first. Add some chopped washed Kale. Top with broccoli and chickpeas , then drizzle with dressing of choice – My favorite is a Creamy Avocado, green Chili and lime. Add on hemp or sesame seeds (or both!) and any other toppings you like.
2. Serve warm and enjoy!