Get your “put-it-all-in-a-bowl” zen feeling with this colorful dish that is packed with healthy veggies and big flavor. Three kinds of cruciferous vegetables in one bowl? Yes, please. This vegan bowl is packed with plant-based goodness, and the best part is: it only takes 10 minutes to make.
- Bowl — Prepare Amy’s Light & Lean Quinoa & Black Beans with Butternut Squash & Chard Bowl according to instructions on box. In a good size bowl, lay down a bed of baby kale. Top with contents of the Bowl and add red cabbage, avocado and a drizzle of olive oil.
- Toasted Chickpeas — Drain and rinse a can of chickpeas then pat dry with a dish towel. Over medium heat, toast the chickpeas in a dry cast iron skillet until they are golden brown on all sides. Serve as a side dish.
Our Brown Rice and Vegetables Bowl is another delicious option to use as the base of this meal – and it’s our co-founder Andy’s favorite.