A satisfying plant-based quinoa bowl packed with roasted sweet potato, kale, and crispy chickpeas.
Category: not set
Cuisine: not set
2 tablespoons plus 1 teaspoon olive oil divided
1 cup quinoa rinsed
1 3/4 cups water or low-sodium vegetable broth
Freshly ground black pepper
2 pound total), quartered lengthwise, then cut crosswise
1 can chickpeas drained, rinsed, and thoroughly patted dry
1/2 cup pitted castelvetrano olives coarsely chopped
2 ounces feta cheese (1/2 cup) crumbled (optional)
1 bunch lacinato kale thick stems removed and leaves thinly sliced
1/4 cup tightly packed fresh basil leaves (or tender herb
1/4 cup roasted unsalted almonds (or nut of your choice)
1 small clove garlic
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice plus wedges for serving
1/4 teaspoon kosher salt
Freshly ground black pepper
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)