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Kale and Chickpea Grain Bowl with Avocado Dressing
Recipes
Kale and Chickpea Grain Bowl with Avocado Dressing
4 servings
30 minutes total

Ingredients

  • 1 cup tri-color quinoa
  • 2 cans reduced-sodium chickpeas (15–16 oz)
  • 2 large carrots
  • 2 shallots
  • ½ bunch fresh Italian parsley
  • 3 tablespoons olive oil, divided
  • 4 cups fresh chopped kale
  • 1 ripe Hass avocado
  • ¾ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons plain (or garlic) hummus
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 2 tablespoons water

Prep

    • Cook quinoa following package stovetop instructions; drain and rinse chickpeas (pat dry).
    • Peel and chop carrots (2 cups); chop shallots (½ cup) and parsley (½ cup).

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Add 1 tablespoon oil, carrots, and chickpeas; cook 5–6 minutes, stirring occasionally, or until lightly browned. Stir in kale and cover; cook 2–3 minutes or until kale has wilted. Peel and pit avocado.
    2. Remove pan from heat. Add to pan: quinoa, shallots, parsley, ½ teaspoon salt, and pepper; toss to coat. Place in food processor bowl: avocado, hummus, garlic, lime juice, water, and remaining oil and salt; process until smooth.
    3. Divide quinoa mixture among serving bowls; drizzle evenly with dressing. Serve.

Amount per ¼ recipe serving: Calories 500, Total Fat 23g, Sat Fat 3g, Trans Fat 0g, Chol 0mg, Sodium 610mg, Total Carb 63g, Fiber 16g, Sugars 7g, Protein 16g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%