Turmeric Checkpea and Kale Buddha Bowls (total 5 bowls)

Updated at: Tue, 29 Aug 2023 18:23:28 GMT

Step 1

To make the wild rice, place wild rice, water and salt in a deep pot with a lid over medium-high heat. cover and bring it to a boil. Then, turn heat down to low and let simmer 40-45r minutes. The rice is cooked when it is tender and creamy and all the liquid has been absorbed.

Step 2

To make the chickpeas, combine the chickpeas with the seasoning and toss to coat. Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned chickpeas. Saute the chickpeas for 6-8 minutes, until golden brown and fragrant. To avoid smashing the chickpeas with a spoon, you can shake the pan to toss the chickpeas around to evenly brown. Add additional oil, as needed, to prevent from sticking. Then, remove from heat and set aside.

Step 3

To make garlic kale, heat the olive oil over medium heat in a skillet. Add the kale and sauté until softened. Add the garlic and sea salt and stir for another minute.

Step 4

Assemble the bowls into meal prep containers, starting with the wild rice as the base (1 Cup per meal). Then top with the seasoned chickpeas (1/3-1/2 cups per meal). Sauteed kale, grapes (1/4 cup per meal). Wedge of lemon.

Step 5

When ready to serve, top with avocado, if desired, and squeeze lemon juice. If eating warm, remove lemon from bowl, heat and then squeeze lemon.

1 liked

0 disliked