Kale and Chickpea Grain Bowl PT40M https://img1.cooker-king.com/201907/2019/0821/ed/1/103156/300x200x90.jpg This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. It also delivers more than 25g of your daily dose of fiber, key for weight loss, energy, and healthy digestion. Bulgur, also called cracked wheat, is a quick-cooking whole grain. These bowls would also be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed. 6 servings Ingredients: 1/4 tsp. Ground turmeric 1 clove Garlic 1 tbsp. Tahini 1 tbsp. Water 1 tbsp. Fresh lemon juice 2 tbsp. Extra virgin olive oil 1/2 Avocado, peeled and pitted 1/2 tsp. Black pepper 3/4 tsp. Kosher salt, divided 1/2 cup Fresh flat-leaf parsley leaves 1/2 cup Vertically sliced shallots 4 cups Chopped lacinato kale 2 cups Finely chopped carrots 1 1/2 tsp. Canola oil 2 cans Unsalted chickpeas, rinsed and drained 1/2 cup Uncooked bulgur 1 cup Boiling water

    Kale and Chickpea Grain Bowl

    3.6

    ( By lihui )

    This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. It also delivers more than 25g of your daily dose of fiber, key for weight loss, energy, and healthy digestion. Bulgur, also called cracked wheat, is a quick-cooking whole grain. These bowls would also be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.
    01 Information
    • Grade easy
    • Serving 6 servings
    • Prep Time 20 Mins
    • Cook Time 20 Mins
    • Total Time 40 Mins
    02 Ingredients
      • 1/4 tsp. Ground turmeric
      • 1 clove Garlic
      • 1 tbsp. Tahini
      • 1 tbsp. Water
      • 1 tbsp. Fresh lemon juice
      • 2 tbsp. Extra virgin olive oil
      • 1/2 Avocado, peeled and pitted
      • 1/2 tsp. Black pepper
      • 3/4 tsp. Kosher salt, divided
      • 1/2 cup Fresh flat-leaf parsley leaves
      • 1/2 cup Vertically sliced shallots
      • 4 cups Chopped lacinato kale
      • 2 cups Finely chopped carrots
      • 1 1/2 tsp. Canola oil
      • 2 cans Unsalted chickpeas, rinsed and drained
      • 1/2 cup Uncooked bulgur
      • 1 cup Boiling water
    03 Method
    • Step 1
      Combine 1 cup boiling water and bulgur in a medium bowl. Let stand 10 minutes; drain well.
    • Step 2
      Pat chickpeas dry with paper towels. Heat canola oil in a large skillet over high. Add chickpeas and carrots; cook, stirring occasionally until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrots are tender about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt, and pepper to bulgur, toss.
    • Step 3
      Process avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric, and remaining 1/4 teaspoon salt in a food processor until smooth. Divide bulgur mixture among 4 bowls; drizzle evenly with avocado mixture.
    • Step 4
      Serve and enjoy!
    04 Author
    lihui lihui
    8 Recipes

    Related Recipes