Summer. It’s that time of year when farmer’s markets runneth over with delicious, ripe produce just begging to be devoured. And while nature’s gifts are great on their own, why not add a little pizazz to the fresh-picked gems with a refreshing new recipe? Try this easy-to-make, vegan dish — not only is it tasty, it’s also packed with plant-based protein. Serve it up it as a cool al fresco dinner, or enjoy as an energizing power lunch!
- 1 cup quinoa, rinsed
- 2 cups water
- 1 ripe avocado, sliced
- Handful of kale, chopped
- 1/4 cup canned chickpeas, rinsed
- 1/2 carrot, diced
- 2 Tbsp. tahini sauce
- Salt and pepper to taste
Boil water and prepare quinoa according to directions on package. Once quinoa is cooked, fluff with a fork and season with salt and pepper. Add to serving bowl and allow to cool in a refrigerator for 10-15 minutes. Once cooled, arrange all ingredients on top of the quinoa. Drizzle with tahini sauce and enjoy! Optional: if you like a little spice, drizzle Sriracha over the top along with the tahini.
Note: Quinoa bowls are incredibly easy to customize. Add or subtract any ingredients based on personal preference and dietary needs.