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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!