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
Adapted from and thanks to shortgirltallorder
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