Description
Winter Vegan Beet Buddha Bowl with Chickpeas and Kale is a delightful, colorful dish that warms your soul on chilly days. This nourishing bowl features sweet roasted beets, crunchy kale, and protein-rich chickpeas, all layered over fluffy quinoa.
Ingredients
Scale
- 2 medium beets (about 10 oz), roasted
- 1 cup cooked quinoa
- 1 cup canned chickpeas, rinsed
- 2 cups fresh kale, chopped
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp freshly squeezed lemon juice (divided)
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes until tender.
- Rinse the quinoa under cold water. In a saucepan, combine it with 2 cups of water, bring to a boil, cover, and simmer for about 15 minutes until fluffy.
- Sauté the chopped kale in 1 tbsp of olive oil over medium heat for about 5 minutes until bright green.
- Toss the chickpeas in another tbsp of olive oil, salt, pepper, and half of the lemon juice; spread them on a baking tray and roast for about 20 minutes until crispy.
- Once cooked, peel and slice the roasted beets. In serving bowls, layer quinoa followed by kale, beets, and chickpeas.
- Drizzle the remaining olive oil and lemon juice over each bowl before serving.
Notes
- This dish is perfect for cozy dinners or meal prep.
- Feel free to add other vegetables or toppings as desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Vibrant Winter Vegan Beet, Buddha Bowl, Chickpeas, Kale, Quinoa