Mediterranean Chickpea and Quinoa Bowls

Mediterranean chickpea and quinoa bowl with roasted red pepper sauce

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Servings

Calories: 702kcal

These flavorful, cancer-conscious bowls combine chickpeas, quinoa, sweet potatoes, kale, and cashews for a satisfying meal. Topped with a mouthwatering homemade Red Pepper Sauce, these bowls are perfect for meal prep or a healthy on-the-go option.

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Equipment

Ingredients

For The Bowl

1 cup chickpeas dry, soaked overnight
1 teaspoon salt
1 teaspoon garlic powder
1 bay leaf
1 cup dry quinoa
2 cups distilled water
1 medium sweet potato cubed
1/2 cup cashews
2 tablespoon avocado oil
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
4 cups kale chopped and de-stemmed
1 tablespoon nutritional yeast
fresh parsley to garnish

For The Sauce

3 red bell peppers in quarters
1/2 cup almonds
1 tablespoon capers
1 lemon juiced
1 shallot
3 garlic cloves
2 tablespoons nutritional yeast
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat the oven to 350°F (175°C).
Rinse and drain chickpeas. Place them in a pressure cooker with enough water to cover the chickpeas 2 inches, add 1 teaspoon salt, 1 teaspoon garlic powder, and 1 bay leaf. Cook for 10 minutes with a 20-minute pressure release. *NOTE: If you didn't soak the chickpeas overnight, you can still cook them in the pressure cooker. Increase the cooking time to 40 minutes with a 20-minute pressure release.*
Cut 3 red bell peppers into quarters and place them on one side of a sheet pan.
Toss 1 medium sweet potato (diced), 1/2 cup cashews, and the bell pepper with avocado oil* (MUST be avocado oil as it’s smoke point is 500°F) 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon garlic powder. Spread the vegetables and cashews evenly on the sheet pan and bake the vegetables and cashews for 25 minutes
While the vegetables are baking, cook 1 cup dry quinoa on the stovetop. Combine the quinoa with 2 cups distilled water, bring to a boil, then reduce heat and simmer until the quinoa is cooked and fluffy.
In a large bowl, massage de-stemmed 4 cups kale with avocado oil, 1 tablespoon nutritional yeast, and salt and pepper.
Spread the seasoned kale onto a separate sheet pan and bake the kale for 10 minutes at 350°F (175°C).
Once the vegetables and kale are done baking, remove them from the oven and set aside.
Add the roasted red bell peppers to a food processor along with 1/2 cup almonds, capers, lemon juice from 1 lemon, 1 shallot, 3 garlic cloves, 1 tablespoon capers, 2 tablespoons nutritional yeast 1/4 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Plate dish, add fresh parsley to garnish and enjoy!

Notes

The Red Pepper Sauce can be made in advance and stored in the refrigerator for up to 5 days.

Storage:

Store the bowls and sauce separately in airtight containers in the refrigerator for up to 5 days.
To freeze, store the cooked chickpeas, quinoa, and roasted vegetables separately in freezer-safe containers or bags. Reheat in the microwave or on the stovetop before assembling the bowls.

Nutrition