Winter Quinoa Bowl
Servings 1
Ingredients
- ¾ cup cooked quinoa
- 1/2 of the roasted butternut squash
- handful of shaved Brussels sprouts
- handful of red cabbage
- 1/3 can organic chickpeas
- handful of baby arugula
- avocado tahini dressing
Instructions
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Drain and rinse canned chickpeas well. Reserve 2/3 of the can in a food container. Store in fridge for Day Thirteen Lunch and Fourteen Dinner.
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In a bowl, put quinoa and top with 1/2 of the roasted butternut squash, a handful of shaved Brussel sprouts, a handful of red cabbage and 1/3 of a can of chickpeas. Drizzle avocado tahini dressing on top.
Recipe Notes
Reserve 2/3 of the can in a food container. Store in fridge for Day Thirteen Lunch and Fourteen Dinner.