Smoky Chickpea & Kale Bowls
with Dill Yogurt & Avocado
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- ¾ cup quinoa
- 1 cucumber
- 4 oz curly kale
- 2 radishes
- ½ oz fresh dill
- 13.4 oz chickpeas
- 1 tsp smoked paprika
- 1 lemon
- ¼ cup Forager® Project Cashewgurt®
- 1 avocado
- 2 tsp vegetable oil*
- 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the spirals start to burst, about 12 to 15 minutes.
Thinly slice the cucumber into rounds. Destem the kale and roughly chop the leaves. Quarter the radishes. Pick the dill fronds from the stems and chop. Drain, rinse, and pat the chickpeas dry with paper towels.
Add the chickpeas to a baking sheet and toss with 2 tsp vegetable oil, smoked paprika, and a pinch of salt and pepper. Roast until golden brown and crispy, about 12 to 15 minutes.
Halve the lemon. In a small bowl, combine the chopped dill, just half the lemon juice, Cashewgurt, and a pinch of salt and pepper.
Place a large skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the chopped kale and ¼ cup water. Cook, tossing frequently, until the leaves are bright green and tender and the water has evaporated, about 2 to 3 minutes. Season with salt and pepper.
Halve the avocado, remove the pit, and slice the flesh. Divide the quinoa between bowls and top with sautéed kale, sliced cucumbers, quartered radishes, smoky chickpeas, and sliced avocado. Dollop with dill yogurt and squeeze with remaining lemon juice. Dig in!