Rainbow Bliss Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • TURMERIC-SPICED CHICKPEAS
  • 2 – 15.5 oz cans of chickpeas (drained and rinsed)
  • 1 tsp turmeric
  • ¾ tsp cumin
  • ¾ tsp coriander
  • dash of cayenne
  • pink himalayan sea salt
  • freshly cracked black pepper
  • 2 tbs coconut oil
  • juice of 2 meyer lemons
  • 3 cloves of minced garlic
  • POTATOES
  • 2 large purple sweet potatoes (washed, skin-on)
  • ½ tbs extra virgin olive oil (EVOO)
  • QUINOA
  • 1 cup quinoa (uncooked, rinsed)
  • 2 cups broth
  • LEMON-TAHINI DRESSING
  • 3 tbs tahini
  • juice of 2 meyer lemons
  • 1 tbs extra virgin olive oil
  • pink Himalayan sea salt
  • freshly cracked black pepper
  • OTHER INGREDIENTS
  • 1 - 16 oz jar of roasted red peppers (drained and chopped)
  • fresh chopped cilantro
  • crushed toasted nuts or seeds (peanuts, almonds, sunflower, or pepitas)
Instructions
  1. POTATOES: Preheat oven to 325. Coat each whole sweet potato with some EVOO and wrap individually in foil. Place wrapped potatoes on a small baking tray and bake for 1 hour and 30 minutes. Purple sweet potatoes are much denser than orange, meriting a lower and slower cooking time. Once cooked, slice potato into ½” rounds. While you wait for the potatoes to cook, assemble the other components.
  2. DRESSING: Combine all dressing ingredients in a small lidded jar and shake vigorously until well-combined. Set aside in the fridge.
  3. QUINOA: Add the uncooked quinoa and broth to a large pot. Bring to a boil. Turn down the heat, cover, and simmer for 15 minutes or until cooked through. Remove from heat and fluff with a fork. Cover and set aside.
  4. CHICKPEAS: Place a large pan on the stove over medium to medium-high heat. Once hot, add coconut oil and swirl to coat pan. Add chickpeas, dried spices, salt and pepper to the oil. Cook for 7 - 8 minutes, stirring often. Then add the minced garlic and lemon juice. Cook for another 1 – 2 minutes. Or until spices are fragrant and the outside of the chickpeas are crisped and browned to your liking.
  5. ASSEMBLY: Serve as a warm bowl or cold as a salad – layer quinoa, roasted sweet potatoes, roasted red peppers, and chickpeas in bowls. Top with fresh cilantro and crushed nuts. Drizzle dressing generously over the top.
Notes
To save on prep time use frozen, precooked quinoa / brown rice instead of making from scratch.
Recipe by Free Your Fork at https://www.freeyourfork.com/rainbow-bliss-bowls/