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:
3cupskale, stems removed
1cupquinoa, cooked (about 1/2 cup uncooked)
400gcan of organic chickpeas
1small avocado (or 1/2 a large), sliced
1head of broccoli, cut into florets
sprinkle of pumpkin seeds
2tspcoconut oil
salt/pepper to taste
Tahini Dressing
2tbsptahini
juice from 1/2 lemon
3tbspextra virgin olive oil
1-2 tbsp of water
1clove 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!
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!
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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