Turmeric Chickpea and Kale Buddha Bowls (total of 5 bowls)

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Step 1

Make rice in rice maker.

Step 2

To make the chickpeas, preheat oven to 450°. Rinse and drain chickpeas. Place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake until crispy and golden brown, 25-30 minutes.

Step 3

To make the kale, drizzle olive oil and salt over the kale and massage with your hands for 3-4 minutes until kale is tender and soft.

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), sautéed kale, grapes (1/4 cup per meal), and wedge of lemon. When ready to serve, top with avocado, if desired, and squeeze lemon juice