Home Clean Eats Main Course Recipes Glow Bowls with Citrus Mint Marinated Chickpeas, Kale, and Roasted Beets

Saturday, June 6, 2020

Glow Bowls with Citrus Mint Marinated Chickpeas, Kale, and Roasted Beets

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Spices inwards My deoxyribonucleic acid





Ingredients



For the roasted beets




  • half dozen
    pocket-size/medium beets, peeled together with thinly sliced


  • i
    tablespoon
    olive oil


  • common salt too pepper




For the marinated chickpeas




  • i
    (fourteen.five ounce) can chickpeas, drained as well as rinsed


  • juice of i lemon


  • zest of one/2 a lemon


  • juice of one/2 a cara cara orange (you lot could also use a omphalos orangish)


  • 1
    small clove garlic, finely chopped


  • 2
    tablespoons
    olive rock oil


  • common salt too pepper




For the kale




  • i
    head kale, de-stemmed and chopped


  • juice of i lemon


  • 2
    tablespoons
    tahini


  • ane
    tablespoon
    olive rock oil


  • two
    teaspoons
    pure maple syrup


  • salt too pepper




For the bowls




  • iii
    cups
    cooked quinoa (1 loving cup dry out)


  • 1
    cup
    sliced seedless cucumber


  • 1
    avocado, sliced


  • hummus for topping


  • hemp hearts for sprinkling


  • lemon wedges for serving


  • extra chopped mint





Instructions





  1. Preheat oven to 400℉. Line a rimmed baking sail amongst parchment paper. Place the sliced beets on the canvass together with drizzle amongst olive petroleum. Season with common salt and pepper and toss to coat. Roast for twenty minutes or until beets are tender.




  2. While the beets are roasting, brand the chickpeas. In a medium bowl, combine the chickpeas, lemon juice, lemon zest, orange juice, garlic, olive petroleum, too a pinch of table salt in addition to pepper. Stir to combine and season to sense of taste alongside additional table salt and pepper if needed.




  3. Add chopped kale to a big bowl. In a small bowl, whisk together the lemon juice, tahini, olive crude oil, too maple syrup until polish. Season to taste amongst salt and pepper. Add about half of the dressing to the kale too massage for a couple minutes to infuse the flavors into the kale as well as to soften it.




  4. To assemble the bowls, home a couple of scoops of quinoa into a bowl, followed past a handful of massaged kale, and so the marinated chickpeas, roasted beets, sliced avocado, sliced cucumbers, a scoop of hummus, in addition to a sprinkle of hemp hearts as well as/or fresh mint. Squeeze alongside extra lemon if desired. Devour!








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