The Pioneer Woman Tasty Kitchen
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Chickpeas and Greens Buddha Bowl

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Level: Easy

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Description

Perfectly roasted chickpeas and beets, mixed with hearty collard greens, fluffy quinoa and topped with lemony basil pesto. This is a bowl of goodness you will want to try today!

Ingredients

  • 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Chili Powder
  • 2 Tablespoons Olive Oil, Plus More For Cooking
  • ½ cups Homemade Pesto
  • Salt And Pepper, to taste
  • 3  Small-medium Size Beets, Peeled And Roasted
  • 1 bunch Collard Greens, Cleaned And Sautéed
  • 2 cups Cooked Quinoa

Preparation

Toss chickpeas with garlic powder, onion powder, chili powder, olive oil, salt and pepper and let sit on the counter for 10 minutes.

Heat up a medium size skillet or wok with olive oil to medium-high heat. Add chickpeas and cook until brown, tossing frequently. Set aside.

To make buddha bowl, add the chickpeas to a bowl. Add some beets, collard greens and quinoa and top with pesto. Enjoy!

Note: All of these ingredients can be made ahead and stored in the fridge for a quick meal any day of the week. Cook and store each component (chickpeas, collard greens, beets, quinoa, pesto), place separately into airtight containers and store for up to 4 days in the fridge.

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