Makes 4 servings (1¼ cups per serving)

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups thinly sliced stemmed kale
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 cup quinoa, raw

Dressing

• 4 tbsp tahini
• 4 cloves minced garlic
• 1 tbsp finely chopped fresh ginger
• ¼ cup fresh lemon juice
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp salt
• ½ tsp cayenne (optional)
• ½ tsp fresh ground pepper

Preparation

1. Preheat oven to 350°F.
2. Pat chickpeas dry with paper towels, then then toss with olive oil in a medium bowl until evenly coated. Transfer to a rimmed baking sheet.
3. Bake, stirring every 10 minutes, until slightly crispy, about 30 – 40 minutes.
4. Meanwhile steam broccoli and cauliflower until tender, about 10 minutes.
5. Cook quinoa according to package directions. Fluff with a fork and set aside to cool.
6. In a small bowl whisk together tahini, garlic, ginger, lemon juice, turmeric, coriander, salt, cayenne and pepper.
7. Divide quinoa between 4 serving bowls. Top with broccoli and cauliflower, dividing equally, and sprinkle with roasted chickpeas.
8. Drizzle with dressing.
9. Serve and enjoy!

*Meal prep tip: Cook and prep all ingredients ahead of time. If making for lunches, layer in a container the night before.

Nutritional analysis per serving: 395 calories, 17 g fat, 15 g protein, 52 g carbohydrate (42 g available carbohydrate), 10 g fibre, 139 mg sodium

My Viva Servings: 3 grains, 1 protein, 3 vegetables, 1 fat

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