03/04/2018
⭐️Easy, delicious, protein packed harvest bowl recipe❤️
These kinds of dishes are one of our absolute favorite ways of eating.
🍽Ingredients
-1 avocado, peeled, pitted and cut into slices
-2 cups cooked chickpeas
-1 cup cooked quinoa
-2 big carrots, cut into chunks
-2 bunch fresh parsley, finely chopped
-1 small onion, finely chopped
-1/2 lemon, juice only
-Pinch sea salt
-1 tbsp coconut oil
-2 tsp extra virgin olive oil
-1 tsp red chili flakes
-1 tsp ground cumin
-1/2 tsp ground ginger
-2 organic eggs, soft boiled
⭐️Method
Preheat the oven to 175°C/347°F.
Add the chickpeas and carrots onto a baking sheet, drizzle with coconut oil, add the spices and salt and toss to coat evenly.
Roast for 20 minutes, then remove from the oven and set aside to cool.
In a medium bowl add the parsley with onion, quinoa, lemon juice and olive oil, and mix to combine.
Divide the roasted chickpeas and carrots into the serving bowls, then continue the same with the parsley salad.
Add the avocado slices and top with the boiled egg, then serve.
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