Glow Bowls with Citrus Mint Marinated Chickpeas, Kale, and Roasted Beets

These glow bowls are topped with citrus mint marinated chickpeas, massaged kale, quinoa, roasted beets, avocado, hummus, and hemp hearts! They are full of so much health and will make you *glow* from the inside out!


Doesn’t the name “glow bowl” alone just make you want to eat this right this second? These bowls are full of so much health and goodness, and they are so insanely delicious too! And they are gorgeous to boot.

They start with these super delicious marinated chickpeas. I used to make plant based food pretty often a few years ago, but in the past couple years I’ve tended to eat more meat. I honestly feel phenomenal when I incorporate more plants and legumes into my diet (In addition to meat), so I am trying to do more of that this year!

These chickpeas are marinated with a mixture of olive oil, lemon juice, lemon zest, freshly squeezed cara cara orange juice (one of my favorite winter citrus fruits!), chopped fresh mint, garlic, salt, and pepper. Couldn’t be simpler and there’s SO much flavor.

I also love them because they’re fantastic to make for meal prep to have on hand all week to add to meals. Or just to eat by themselves!

And the roasted beets! I mean, how gorgeous are these? I love chioggia beets/candy cane beets because they’re so stunning inside. If you can’t find them, regular red or golden beets will work just fine!

Roasted beets are by far my favorite way to consume beets because they get SO sweet!

The base for these bowls is quinoa and kale, massaged with lemon juice, tahini, olive oil, and a touch of maple syrup. That is one of my favorite ways to eat kale because the leaves get so tender and those simple ingredients make it taste amazing.

If you don’t love quinoa or kale, you can sub anything you want! The idea with these bowls is to make them easy to throw together with whatever you have on hand. These would be just as delicious with rice, cauliflower rice, spinach, or any greens really!

I know I tend to get crazy with toppings, and these bowls are no exception to that rule. I have to add avocado to everything, just because, and I have an obsession with cucumbers so those made it to the party as well. And they’re super hydrating and great for your skin, so they contribute to the glow theme!

I also added a scoop of hummus and adult sprinkles, a.k.a. hemp seeds!

Seriously my new favorite meal. And they are perfect for meatless Monday!

5 from 1 vote

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Glow Bowls with Citrus Mint Marinated Chickpeas, Kale, and Roasted Beets

These glow bowls are topped with citrus mint marinated chickpeas, massaged kale, quinoa, roasted beets, avocado, hummus, and hemp hearts! They are full of so much health and will make you glow from the inside out!

Course Main Course

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the roasted beets

• 6 small/medium beets, peeled and thinly sliced
• 1 tablespoon olive oil
• salt and pepper

For the marinated chickpeas

• 1 (14.5 ounce) can chickpeas, drained and rinsed
• juice of 1 lemon
• zest of 1/2 a lemon
• juice of 1/2 a cara cara orange (you could also use a navel orange)
• 1 small clove garlic, finely chopped
• 2 tablespoons olive oil
• salt and pepper

For the kale

• 1 head kale, de-stemmed and chopped
• juice of 1 lemon
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 2 teaspoons pure maple syrup
• salt and pepper

For the bowls

• 3 cups cooked quinoa (1 cup dry)
• 1 cup sliced seedless cucumber
• 1 avocado, sliced
• hummus for topping
• hemp hearts for sprinkling
• lemon wedges for serving
• extra chopped mint

Instructions

1. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Place the sliced beets on the sheet and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast for 20 minutes or until beets are tender.

2. While the beets are roasting, make the chickpeas. In a medium bowl, combine the chickpeas, lemon juice, lemon zest, orange juice, garlic, olive oil, and a pinch of salt and pepper. Stir to combine and season to taste with additional salt and pepper if needed.

3. Add chopped kale to a large bowl. In a small bowl, whisk together the lemon juice, tahini, olive oil, and maple syrup until smooth. Season to taste with salt and pepper. Add about half of the dressing to the kale and massage for a couple minutes to infuse the flavors into the kale and to soften it.

4. To assemble the bowls, place a couple of scoops of quinoa into a bowl, followed by a handful of massaged kale, then the marinated chickpeas, roasted beets, sliced avocado, sliced cucumbers, a scoop of hummus, and a sprinkle of hemp hearts and/or fresh mint. Squeeze with extra lemon if desired. Devour!