This quick power bowl can be made in less than 30 minutes and is full of plant based protein, spring veggies and a creamy, delicious sauce.
makes 2 bowls
Add quinoa and 1 cup of water to a medium pot with a tight-fitting lid. Bring to a boil, cover with lid and reduce heat to low. Cook until the liquid is absorbed and quinoa is tender. Remove from heat and set aside.
While the quinoa is cooking, blanch the asparagus and peas. Fill a medium pot three quarters full of water and bring to a boil, place the asparagus and frozen peas in the boiling water for 2 minutes, drain and rinse them with cold water to stop them from cooking. Set aside.
In a medium bowl, whisk together the hummus, lemon juice, garlic powder and sea salt until well combined.
Divide the chickpeas, spinach, cooked quinoa, asparagus, peas and hummus sauce equally between two bowls. Sprinkle with hemp seeds and top with sliced radishes.
Best enjoyed all stirred up together.
TIPS & NUTRITION
You can sub in any veggies you like or have on hand and you can sauté or steam the spinach for a more “cooked” bowl.
You can also sub in strawberries for the radishes for a sweeter, summer dish.