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This bowl oozes green goodness. Goodness from healthy vegetables, a little creaminess from avocado and extra protein from plant based quinoa. And don’t forget the crunch of roasted chickpeas! A fresh lunch for a spring day (or while you wait for spring to arrive!)
Roasted AsparagusPeasTri-Color QuinoaAvocadoRoasted ChickpeasMixed GreensLemon Basil Drizzle
Roast chickpeas: Drain 1 can chickpeas and rinse well. Line a roasting pan with parchment paper and place your washed chickpeas on parchment. Spread them out and drizzle sparingly with olive oil and sprinkle salt over them. Roast at 400 for 20 min.
Wash and snap the woody end of your asparagus off the stalk. Place asparagus on roasting pan covered with parchment paper. Drizzle with a little olive oil, salt and pepper. Roast at 400 degrees for 20 min. (or to desired tenderness)
Prepare Tri-Color Quinoa: While the asparagus roasts prepare your tri-color quinoa according to package directions. To give it flavor try adding a little veggie bouillon!
Prepare Lemon Basil Drizzle: Prepare your lemon basil drizzle. Use equal parts lemon and oil (I used 3 Tblsp both), 1 garlic clove, 1 tsp maple syrup, 1 tsp of sweet basil paste (may sub out fresh basil) and a pinch of salt and pepper. I love to blend this in the blender, but if you are short on time, whisk in bowl.
Assemble your bowl.
Top your bed of mixed salad greens with the roasted asparagus, peas, tri-color quinoa, avocado. Drizzle with lemon basil dressing.
Enjoy! Sarah, xo.