Vegan Protein Quinoa Bowl
Start the New Year with a protein-packed quinoa bowl featuring turmeric-roasted potatoes, kale, and a zesty tahini drizzle—clean, vibrant, and delicious!
Recipe - 351 - San Francisco - Seventh Ave
Vegan Protein Quinoa Bowl
Prep Time5 Minutes
Servings6
Cook Time25 Minutes
0Ingredients
1 Pound of Medium Gold Potatoes (cut into wedges)
1 15-ounce Can Chickpeas
2 Teaspoons Ground Turmeric
1 Teaspoon Black Pepper
1 Teaspoon Paprika
Salt
1/4 Cup Avocado Oil (or coconut oil)
1 Cup Dry Quinoa
2 Cups Chopped Kale
1/2 Tablespoon Olive Oil
1 Large Avocado (sliced)
1/2 Cup Tahini
2 Tablespoons Agave Syrup
1/2 Teaspoon Crushed Red Pepper
1 Tablespoon Lemon Juice
Directions
- Preheat the over to 425 degrees F.
- Lay the sliced potatoes flat on a large baking sheet. Drizzle them with oil and sprinkle 1 teaspoon of turmeric + 1/2 teaspoon pepper over them. Add salt to taste.
- Roast them for 15 minutes.
- Meanwhile, drain and rinse the chickpeas.
- Pat the chickpeas dry and toss in a mixing bowl with 1 teaspoon of paprika and salt to taste, coating evenly.
- Remove the potatoes from the oven, push to one side of the baking sheet, and lay the chickpeas on the other 1/2 of the baking sheet.
- Roast the chickepas and the potatoes for another 10 minutes (or until the potatoes are tender).
- Cook the quinoa according to directions. Once the quinoa is cooked, add the remaining 1 teaspoon of turmeric, 1/2 teaspoon of pepper, and salt to taste. Mix and let cool.
- Wash the kale and massage the olive oil over the leaves. Separate the leaves into your serving bowl/bowls.
- Meanwhile, whisk the tahin, agave syrup, crushed red pepper and the lemon juice together.
- Add the quinoa and roasted chickpeas/potatoes to bowls. Top with the dressing, sliced avocados, and enjoy!
5 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Organic Gold Potato - 0.8 Pound
$1.99 avg/ea$2.49/lb
Not Available
First Street Turmeric, Ground - 3 Ounce
$3.49$1.16/oz
First Street Black Pepper, Ground - 2.8 Ounce
$3.39$1.21/oz
First Street Paprika, Ground - 3 Ounce
$3.49$1.16/oz
Not Available
First Street Avocado Oil, Expeller Pressed - 16.9 Fluid ounce
$9.99$0.59/fl oz
Sun Harvest Quinoa, Organic, 100% Whole Grain, White - 16 Ounce
$5.49$0.34/oz
Not Available
First Street Olive Oil, Extra Virgin, Imported - 16.9 Fluid ounce
$10.99$0.65/fl oz
Hass Avocadoes - 1 Each
Every Day Low Prices
$0.50 was $0.59
Roland Tahini - 16 Ounce
$7.49$0.47/oz
Not Available
Sun Harvest Red Chili Peppers, Organic, Crushed - 1.1 Ounce
Sale Price
$5.19 was $5.49$4.72/oz
First Street 100% Juice, Lemon - 16 Fluid ounce
$1.89$0.12/fl oz
Directions
- Preheat the over to 425 degrees F.
- Lay the sliced potatoes flat on a large baking sheet. Drizzle them with oil and sprinkle 1 teaspoon of turmeric + 1/2 teaspoon pepper over them. Add salt to taste.
- Roast them for 15 minutes.
- Meanwhile, drain and rinse the chickpeas.
- Pat the chickpeas dry and toss in a mixing bowl with 1 teaspoon of paprika and salt to taste, coating evenly.
- Remove the potatoes from the oven, push to one side of the baking sheet, and lay the chickpeas on the other 1/2 of the baking sheet.
- Roast the chickepas and the potatoes for another 10 minutes (or until the potatoes are tender).
- Cook the quinoa according to directions. Once the quinoa is cooked, add the remaining 1 teaspoon of turmeric, 1/2 teaspoon of pepper, and salt to taste. Mix and let cool.
- Wash the kale and massage the olive oil over the leaves. Separate the leaves into your serving bowl/bowls.
- Meanwhile, whisk the tahin, agave syrup, crushed red pepper and the lemon juice together.
- Add the quinoa and roasted chickpeas/potatoes to bowls. Top with the dressing, sliced avocados, and enjoy!