I love big ole bowls of food.
But let me back up and tell you about the first 28 years of my life.
I was one of those little girls who ate off of plates that had sections in them until adult hood. I literally could not handle my food touching, in any way. No green bean juice could run into my macaroni without a total meltdown.
I actually was quite a freak about it. I would have a mini panic attack if it happened and would struggle to eat the food.
I honestly have no idea where this came from or why it took such a possession over my food. But it did. It became engrained in who I was, and was just my “thing.”
I can’t remember when the barriers came down, but as I pressed on through the eating clean journey, I found freedom, as I’ve told y’all before. Freedom from counting calories and feeling guilty about eating sweets and freedom from random ticks with food like everything having to be separate.
I guess I’m all grown up now. Awwww shucks.
So, with pleasure, I’d like to introduce you to a big pile of food, in one bowl, and IT’S ALL TOUCHING. And it feels good. And it tastes even better.
It’s got protein, greens, and the salty/sweet thang goin on. It’s scrumptious and will literally fill your belly to the top! Asparagus is in-season right now, so this is the perfect Spring dish.
There are quite a few steps in this recipe. Don’t be afraid to prepare some of these steps in advance. I like to make this recipe when I’m already cooking a large batch of quinoa for a stir fry, salad, or side dish. When making a kale salad, go ahead and wash and cut lots of kale. Make the dressing during some down time. So when it comes time to cook, you’ve got steps already done, and it’s less work! Or if you’ve been busy, pour a glass of wine, turn up the tunes, and enjoy an evening in the kitchen.
I hope you enjoy this!
- 1 cup quinoa
- 1¾ cup water or vegetable broth
- 1 large sweet potato, peeled and diced OR russet baking potato, not peeled and diced
- 1 T coconut oil or olive oil, respectively
- sea salt
- 1 15 oz can chickpeas, rinsed and dried with kitchen towel
- drizzle olive oil
- sea salt
- 6 cups kale, washed and chopped
- 2 garlic cloves, minced
- 1 T olive oil
- 1 bunch asparagus, ends trimmed
- drizzle of coconut or olive oil
- sea salt
- ¼ cup tahini
- ¼ cup water
- 2 T olive oil
- 2 T raw honey
- juice of two small lemons or one large lemon
- 4 garlic cloves, minced
- 1 t smoked paprika
- ½ sea salt
- Preheat oven to 425 degrees.
- Add quinoa and water in a saucepan and bring to a boil.
- Reduce heat to low, cover, and cook for 12-15 minutes or until all liquid is absorbed.
- Combine chickpeas, olive oil, and salt on a baking pan. Bake for 35-45 minutes or until golden brown and crunchy.
- If you are cooking a russet potato, go ahead and prepare it with the oil and salt on a pan, and bake it while you bake the chickpeas because it will take about the same amount of time.
- If using a sweet potato, you will only need to cook it around 25 minutes.
- Prepare the asparagus on the pan, and bake for 10-12 minutes, depending on its thickness.
- While all of your vegetables are baking, put 1 Tablespoon of olive oil in a large pan and heat on medium heat. Add the garlic and sauté about one minute.
- Add the kale and sauté for 4-5 minutes until wilted.
- Make the dressing.
- Once all foods have cooked, layer your bowl and top with dressing.