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- Prep
- 35 min
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- Total
- 1 h 20 min
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- Serving
- 4
Ingredients
Bowl ingredients
- 2 cups cooked quinoa, at room temperature
- 500 mL (2 cups) kale, finely chopped
- 250 mL (1 cup) raw carrots, diced
- 250 mL (1 cup) raw beets, sliced into thin julienne
- 1 ripe avocado, sliced
- 1 250g container of Dairyland cottage cheese
Crunchy Spiced Chickpea Garnish
- 1 540mL can of chickpeas, drained and dried on kitchen towel
- 30 mL (2 tbsp) olive oil
- 15 mL (1 tbsp) curry powder
- 2.5 mL (1/2 tsp) garlic powder
- Salt and pepper, to taste
Dressing
- 1/3 cup olive oil
- 15 mL (1 tbsp) honey
- Zest and juice of 1 lemon
- 125 mL (1/2 cup) orange juice
- 15 mL (1 tbsp) whole-grain mustard
- 5 mL (1 tsp) curry powder
- Salt and pepper, to taste
Directions
- Preheat the oven to 180 °C (350 °F). In a large bowl, mix together the chickpeas, olive oil, and curry. Season with salt and pepper. Mix thoroughly so that all the chickpeas become coated with the spice mixture. Pour the chickpeas out onto a parchment paper-covered baking sheet and bake for around 40 minutes, stirring regularly so that the chickpeas roast on all sides. Let cool and set aside.
- Put all the dressing ingredients into a mason jar, close the lid and shake vigorously to emulsify the dressing.
- Distribute the ingredients among the bowls in the following order: quinoa, kale, carrots, beets, avocado slices and cottage cheese.
- Garnish each bowl with a few crunchy chickpeas (the remaining chickpeas make a great snack).
- Dress and serve immediately.
