Running on Real Food · by Deryn Macey★ 5.0 (8)
Kale Quinoa Chickpea Bowls
NUTRITION · PER SERVING45M COOK
CAL 39%·PRO 69%
CARBS 110G57% OF CAL
22G FIBER23G SUGAR66G OTHER
FAT 25G29% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Nourishing bowl of roasted carrots, quinoa, kale, and chickpeas dressed with tangy lemon tahini. Whole-grain, vegan, and gluten-free with satisfying textures.
mainamericangrain bowlbeans🥧 baking dish🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8-12 medium whole carrots (2-3 carrots per bowl)
- 1/2 tsp olive or avocado oil
- sprinkle of salt and pepper
- 5 tbsp tahini (75 g)
- 3 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1/2-1 tsp sea salt (to taste)
- 2-6 tbsp water (as needed to adjust consistency)
- 2 cups cooked quinoa (1 cup dry, about 1/2 cup cooked per bowl)
- 4 cups de-stemmed and finely chopped kale (about 1 big handful per bowl)
- approx. 2 cups chickpeas (about 1/2 cup per bowl)
- 8 tbsp pepitas (2 tbsp per bowl)
At a glance
PER SERVING · TIME 45M
CAL 39%·PRO 69%
CARBS 110G57% OF CAL
22G FIBER23G SUGAR66G OTHER
FAT 25G29% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 252mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1662mg
- Calcium
- 215mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.