Directions
Today’s recipe is a nourishing bowl, loaded up with healthy veggies, textures and flavors.
If you don’t like the cheese, skip this ingredients and you’ll have a delicious vegan bowl.
1 can chickpeas, drained & rinsed
2 tsp smoked paprika
2 tsp cumin
2 tsp garlic powder
½ tsp chili flakes
2 tbsp EVOO
100 g kale
Salt & pepper, to taste
100 g baby spinach
1 avocado, sliced
1 cucumber, grated
1 cooked beetroot, ribbons
75 g goat cheese, crumbled
20 g pumpkin seeds
Dressing
4 tbsp tahini sauce (tahini + garlic + lemon juice + water)
Preheat the oven to 200 C and prepare a baking tray with parchment paper.
Place the chickpeas, oil and condiments (paprika+cumin+garlic+chili+salt&pepper) on the tray, toss and bake for 30 minutes.
After this time, add kale, toss again and bake for 5 minutes more.
Prepare the dressing by mixing all ingredients.
Divide chickpeas between two bowls, add the rest of the ingredients and drizzle with the dressing.
Enjoy!
