Kale and Chickpea Grain Bowl PT40M https://img1.recipesrun.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

3.5

( 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

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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

8 Recipes

Kale and Chickpea Grain Bowl

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