Total Time15 minsYields2 Servings

When I don’t know what to make for dinner or if I don’t have many ingredients in the house my go-to is often a big delicious salad bowl. They are simple, convenient, nourishing and yummy. It may look like it took a while to prepare but it took me 15 minutes all up! 20 if I’m moving slowly.

All you need is a few basic ingredients and you’re good to go! This contains a few staple ingredients I always have in my home (quinoa, organic canned chickpeas, leafy greens). Top it off with my favourite tahini dressing and you’ve got yourself an easy, yummy, light lunch or dinner. Next time you’re short on time and don’t know what to make give this a shot! It’s simple vegan food at its finest.

Ingredients:

 3 cups kale, stems removed
 1 cup quinoa, cooked (about 1/2 cup uncooked)
 400 g can of organic chickpeas
 1 small avocado (or 1/2 a large), sliced
 1 head of broccoli, cut into florets
 sprinkle of pumpkin seeds
 2 tsp coconut oil
 salt/pepper to taste
Tahini Dressing
 2 tbsp tahini
 juice from 1/2 lemon
 3 tbsp extra virgin olive oil
 1-2 tbsp of water
 1 clove of garlic
 pinch of sea salt

Method:

1

Cook quinoa as per instructions.

2

Add all the dressing ingredients in a cup and mix together until well combined.

3

While quinoa is cooking, fill up your kettle up with water and turn it on. Heat 2 saucepans on the stove over medium heat. Add 1 tsp of coconut oil to each saucepan.

4

In one saucepan add the broccoli florets with a splash of water, and pour the chickpeas into the other saucepan. Cook the broccoli for 4-5 minutes until firm (but not soft, you still want them a little crunchy). Cook the chickpeas for 3-5 minutes, stirring regularly to cook through on all sides. Set broccoli and chickpeas to one side.

5

Rinse the kale under water then tear the leaves into small pieces and put them into a sieve. Pour boiling water over the kale. (This is a quick and easy way to soften tough kale leaves).

6

Assemble the bowl: Split all ingredients (kale, cooked quinoa, sliced avocado, broccoli, chickpeas) into two large shallow bowls.

7

Drizzle with tahini dressing. Serve immediately and enjoy!

Ingredients

 3 cups kale, stems removed
 1 cup quinoa, cooked (about 1/2 cup uncooked)
 400 g can of organic chickpeas
 1 small avocado (or 1/2 a large), sliced
 1 head of broccoli, cut into florets
 sprinkle of pumpkin seeds
 2 tsp coconut oil
 salt/pepper to taste
Tahini Dressing
 2 tbsp tahini
 juice from 1/2 lemon
 3 tbsp extra virgin olive oil
 1-2 tbsp of water
 1 clove of garlic
 pinch of sea salt

Directions

1

Cook quinoa as per instructions.

2

Add all the dressing ingredients in a cup and mix together until well combined.

3

While quinoa is cooking, fill up your kettle up with water and turn it on. Heat 2 saucepans on the stove over medium heat. Add 1 tsp of coconut oil to each saucepan.

4

In one saucepan add the broccoli florets with a splash of water, and pour the chickpeas into the other saucepan. Cook the broccoli for 4-5 minutes until firm (but not soft, you still want them a little crunchy). Cook the chickpeas for 3-5 minutes, stirring regularly to cook through on all sides. Set broccoli and chickpeas to one side.

5

Rinse the kale under water then tear the leaves into small pieces and put them into a sieve. Pour boiling water over the kale. (This is a quick and easy way to soften tough kale leaves).

6

Assemble the bowl: Split all ingredients (kale, cooked quinoa, sliced avocado, broccoli, chickpeas) into two large shallow bowls.

7

Drizzle with tahini dressing. Serve immediately and enjoy!

Notes

Quinoa & Greens Vegan Detox Bowl – 15 minute meal