Crisp Rainbow Power Bowl with Lemon-Tahini Dressing
25min
20min
4
445
Chef's Note
To keep this lunch fresh for a 4-day work week, store the carrots and radishes in their water bath and the kale using the paper towel 'Cushion Method'. Only assemble the bowls the morning of, or keep components separate until lunchtime to prevent the dressing from wilting the greens.
Tags
Ingredients
1 large bunch Curly Kale, stems removed and torn
2 large Carrots, julienned
6 whole Radishes, thinly sliced
15 oz Canned Chickpeas, drained and rinsed
1 cup Dry Quinoa
2 tbsp Olive Oil
1/4 cup Tahini
2 tbsp Fresh Lemon Juice
1 tsp Maple Syrup
1 clove Garlic, minced
1/2 tsp Smoked Paprika
Instructions
- 1
Preheat oven to 400°F (200°C). Toss chickpeas with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until crunchy.
- 2
Rinse quinoa under cold water. Combine with 2 cups of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- 3
While quinoa cooks, prepare the kale using the 'Submerge and Wash' technique. Fill a large bowl with cold water, agitate the kale leaves, then dry thoroughly in a salad spinner.
- 4
Apply the 'Cushion Method' by lining a storage container with a dry paper towel. Place the dried kale inside and top with another paper towel if prepping ahead.
- 5
For the carrots and radishes, perform the 'Ice Water Shock'. Place the sliced vegetables into a jar or container filled with cold filtered water and store in the fridge until assembly to maximize crispness.
- 6
Whisk together the tahini, lemon juice, maple syrup, minced garlic, and 2-3 tablespoons of warm water until the dressing is smooth and pourable.
- 7
To assemble, divide the fluffed quinoa and kale among four bowls. Drain the chilled carrots and radishes and add them to the bowls along with the roasted chickpeas.
- 8
Drizzle with the lemon-tahini dressing just before serving.
Nutrition Information (per serving)
445
16g
58g
19g
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