Nourish Buddha Bowl with Harissa Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, small
  • 3/4 cup Cabbage, purple
  • 3/4 cup Carrot
  • 1 cup Chickpeas, cooked and drained
  • 1/2 Chickpeas, Cooked
  • 3 cloves Garlic
  • 2 cups Kale, green
  • 4 cups Kale or other greens

• Condiments

  • 1 tsp Harissa paste
  • 3 tbsp Harissa tahini dressing
  • 2 tbsp Lime juice
  • 1/4 cup Tahini

• Pasta & Grains

  • 3/4 Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

• Liquids

  • 4 tbsp Water

Found on jessicainthekitchen.com

Description

Ingredients

• ½ cooked quinoa
• 1 cup chickpeas, cooked and drained
• ½ cup shredded carrots
• ½ cup chopped purple cabbage
• 4 cups kale or other greens
• 1 small avocado
• ¼ cup tahini
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon harissa paste
• 4 tablespoons water
• 2 tablespoons lime juice
• 3 cloves garlic, chopped
• ¼ cooked quinoa
• ½ cooked chickpeas
• ¼ cup shredded carrots
• ¼ cup purple cabbage
• 2 cups kale or other green
• 3 tablespoons of harissa tahini dressing

Directions

• Mix all the ingredients together in a blender or food processor. Spoon into a bowl and set aside until ready.
• Heat coconut oil in a pan over medium high heat. Add the chickpeas and crisp for 15 minutes on medium hight, turning over to chickpeas in a pan over medium high heat in a tablespoon of heated coconut oil.
• Assemble the bowl with the kale on the bottom, and the other ingredients arranged side by side. Mix everything together, getting the dressing on everything, and enjoy!