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Curry Chickpea Protein BowlJanuary 6, 2016
Layer in the veggies & superfoods for the ultimate protein bowl that packs a curry punch.
Ingredients
4 people
- 1 tbsp Extra virgin olive oil
- 1 14 oz can chickpeas, drained & rinsed
- 1 tsp Urban Accents Curry Row
- 1 tbsp Extra virgin olive oil
- 2 sweet potatoes, peeled & cut into 1-inch chunks
- 2 tsp Urban Accents Heartland Pepper & Garlic
- 1 bunch kale, ribs & stems removed, cut into 2
- 1/2 cup carrots, julinenned
- 1/2 cup chopped red cabbage
- 1 large avocado, peeled, pitted & sliced
- 2 cups quinoa, cooked
- 1 tbsp sesame seeds, for garnish
- 1/2 cup Hummus, pick your favorite
- 3/4 cup Greek Plain Yogurt
- salt & pepper to taste
Time
- 15 min
- 40 min
- 55 min
Courses
Dinner/Lunch/Salads/VegetablesCuisines
AmericanSeasons
Springtime Fresh/Summer GrillingDifficulties
Quick & EasyInstructions
- In a skillet, add oil and chickpeas. Saute and add Curry Row. Stir until well combined. Set aside.
- Set oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle oil over sweet potatoes & sprinkle Heartland Pepper & Garlic on the baking sheet. Mix until well combined. Bake in the oven for 30 minutes, or until potatoes are soft. Set aside.
- Put the hummus, yogurt and a few pinches of salt and pepper into a bowl. Vigorously stir the mixture until thoroughly blended. Serve immediately.
- In a large bowl, add kale, curry chickpeas, pepper & garlic roasted sweet potatoes, carrots, cabbage, avocado & quinoa. Drizzle hummus dressing over the salad. Garnish with sesame seeds.
