Smoky Harissa Chickpea & Kale Power Bowl with Creamy Tahini-Lime Dressing

Ingredients

• 1 can (15-ounce) Canned chickpeas
• 1.5 tbsp Harissa paste
• 1 tbsp Olive oil
• 0.5 tsp Smoked paprika
• 0.5 tsp Cumin
• 0.125 tsp Salt
• 0.5 cup Quinoa
• 1 cup Water or vegetable broth
• 4 cups Kale
• 1 tsp Olive oil
• Pinch unit Salt
• 3 tbsp Tahini
• 2 tbsp Lime juice
• 2-4 tbsp Water
• 1 clove Garlic
• 1 tsp Maple syrup
• 0.125-0.25 tsp Salt
• 1 cup Cherry tomatoes
• 0.25 cup Red onion
• 1 medium Avocado
• 2 tbsp Fresh parsley or cilantro
• 2 tbsp Toasted pumpkin seeds or almonds

Instructions

1. Rinse quinoa thoroughly. Combine quinoa and water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. Preheat oven to 400°F (200°C). In a medium bowl, combine rinsed chickpeas, harissa paste, 1 tbsp olive oil, smoked paprika, cumin, and 1/8 tsp salt. Toss until well coated. Spread chickpeas in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway, until slightly crispy and aromatic.
3. While chickpeas roast, place chopped kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Using your hands, massage the kale for 1-2 minutes until it softens and brightens in color.
4. In a small bowl, whisk together tahini, lime juice, minced garlic, optional maple syrup, and 1/8 to 1/4 tsp salt. Gradually add water, 1 tablespoon at a time, whisking until the dressing is smooth and has a pourable, creamy consistency.
5. Divide the cooked quinoa and massaged kale between two serving bowls. Top each with the roasted harissa chickpeas, halved cherry tomatoes, sliced red onion, and diced avocado.
6. Drizzle generously with the creamy tahini-lime dressing. Garnish with fresh parsley or cilantro and toasted pumpkin seeds or almonds. Serve immediately.

Nutrition (per serving)