Greens, Beans + Quinoa Bowl

Bowlful of great taste + nutrients



Ingredients

  • 2 cups cooked quinoa*

  • 1 bunch collard greens, sliced very thin

  • 3 cups shitake mushrooms, slice the larger ones

  • 3 large cloves garlic, minced

  • 3 cups brussels sprouts, halved

  • 4 cups arugula, chopped if leaves are large

  • 1 avocado

  • 1 1/2 cups cooked chickpea, or one can

  • 2 Tbs olive oil

  • 1 tsp roasted garlic granules

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • Cilantro dressing - blend half a bunch of fresh cilantro with either Vegan “Mayo” or Roast Garlic Aioli



Instructions

  • Preheat oven to 400º

  • Combine brussels sprouts and chickpeas (which should be dried) in a bowl and mix with olive oil, garlic, salt and pepper

  • Place on a parchment-lined baking sheet and bake for about 25-30 min

  • Place mushrooms on a parchment-lined baking sheet, spray with a little olive and sprinkle with garlic, salt and pepper and bake for about 15 min

  • Assemble bowls - with arugula, quinoa, brussels sprouts, chickpeas and mushrooms and top with avocado and cilantro dressing 



Notes

  • Serves 4

  • *When cooking quinoa I always cook up a batch and freeze in one-cup portions


Adapted from and thanks to shortgirltallorder