Quinoa, chickpeas, sweet potatoes, kale chips, beets, pecans, cranberries, chia seeds, baby arugula and tahini dressing
Yield: 4 Servings
Kale Chips:
12 cups fresh kale
1 Tablespoon and 2 teaspoons canola oil
¾ teaspoon ancho chili powder
1 ½ teaspoons Kosher salt
1 Tablespoon and 2 teaspoons lemon juice
Roasted Beets:
8 ounces fresh red beets, whole
1 ½ teaspoons canola oil
Roasted Chickpeas:
¼ cup canned low sodium chickpeas, rinsed and drained
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon garlic powder
1/8 teaspoon ground turmeric
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
Roasted Sweet Potatoes:
1 ½ cups peeled and diced sweet potatoes or yams
Tahini Dressing:
2 Tablespoons and 2 teaspoons lemon juice
2 Tablespoons and 2 teaspoons tahini
1 Tablespoon and 1 teaspoon maple syrup
2 Tablespoons and 2 teaspoons water
Quinoa:
2 cups low sodium vegetable stock or water
1 cup white quinoa
Protein Buddha Bowl:
4 cups baby arugula
1 Tablespoon and 1 teaspoon pecan pieces
1/2 cup sweetened dried cranberries
1 Tablespoon and 1 teaspoon chia seeds
Sesame, Tree Nuts
Nutritional Information