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My husband and I make this meal once a week, I am not kidding, it is that good. Not only is it deliciously packed with incredible nutrients but it is so easy to make! Whipping up this meal has become second nature to us both and we aren’t mad about it at all and we hope you enjoy this meal as much as we do!
I think it would safe to say this recipe is a dump recipe, meaning it has a few staple ingredients but other than that you can add really whatever sounds good to you or what you have in your pantry! As you can see we have hempseed and my husband loves hempseed!
Serving Size 2
1 can chickpea ( drained and rinsed)
1 tbsp Turmeric
1 tsp black Pepper
1 tbsp Paprika
1 tbsp extra virgin olive oil for coating + 1 tbsp extra virgin olive oil for cooking.
1 cup quinoa rinsed
1 cup water
1 Veggie Co box of sweet potato noodles
2 handfuls of Arugula ( separated into serving bowls)
1/2 sliced organic English cucumber
Drizzle of seasame oil ( that’s where it’s at )
Preheat oven to 350
In a bowl add chickpeas, turmeric, black pepper, paprika and olive oil. Mix till chickpeas are evenly coated.
On a covered baking sheet, you can use either parchment paper or tin foil, evenly spread out the chickpeas. Bake or air fry the Chickpeas at 350 for 30 minutes.
In a sauce pan add the water and rinsed quinoa, cook for 15-20 minutes or until quinoa has absorbed all the water. Stirring occasionally.
While you wait for the quinoa to cook, in a pan add 1 tbsp of olive oil and cook sweet potato noodles for 5-7 minutes or they have little char on them.
Once everything is cooked, start building you bowl, we like to put the arugula down first, then quinoa, and go from there. Cucumbers, jalapeños, etc.