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Veggie Quinoa Bowl w/ Spiced Chickpeas
Veggie Quinoa Bowl w/ Spiced Chickpeas

Before you jump to Veggie Quinoa Bowl w/ Spiced Chickpeas recipe, you may want to read this short interesting healthy tips about The Foods You Pick To Eat Will Effect Your Health.

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Every person likes to have dessert just after their meals and if you are one of those men and women you may want to think about some citrus fruit. Citrus fruits also supply you with vitamin C, together with other vitamins and minerals that can help keep you healthy. One thing you may want to try for one of your desserts will be to mix coconut with orange sections and top the mix off with a teaspoon of honey.

If you determine that your health is important to you, you ought to take these recommendations to heart. The one thing that you should actually avoid is all of the processed foods which you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to veggie quinoa bowl w/ spiced chickpeas recipe. To make veggie quinoa bowl w/ spiced chickpeas you only need 19 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Veggie Quinoa Bowl w/ Spiced Chickpeas:
  1. Prepare 1 can chickpeas
  2. Take 1 large sweet potato
  3. Prepare 1 cup cauliflower
  4. Provide 2 garlic cloves
  5. Provide 1/2 cup red onion
  6. Prepare 2 cups baby kale
  7. Provide 4.3 oz non-fat greek yogurt
  8. Get 1 tbsp tahini paste
  9. Get 1 tsp maple syrup
  10. Prepare 1 tbsp paprika
  11. You need 1 tbsp cumin
  12. Get 1 tsp garlic powder
  13. Prepare 1 tsp tumeric
  14. Provide 1 dash oregano
  15. Take 2 tbsp roasted pumpkin seeds
  16. You need 2 cups cooked quinoa
  17. Get 1 lemon
  18. Take 5 tbsp olive oil
  19. Prepare to taste salt and pepper
Steps to make Veggie Quinoa Bowl w/ Spiced Chickpeas:
  1. Preheat oven to 425°F
  2. Drain and rinse chickpeas and set aside
  3. Crush and finely chop garlic. And cut lemon in half and set aside.
  4. Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss.
  5. Place roasting pan into oven for 12 minutes.
  6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well.
  7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes.
  8. Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm.
  9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking.
  10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes.
  11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve.

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