broccoli, potato, chickpea bowl
This broccoli, potato, chickpea bowl is full of greens, carbs and protein and is very healthy easy to make. Perfect for meal prep.
Equipment
- air fryer
- saucepan
- knife
- cutting board
- big mixing bowl
Ingredients
- 1 cup wild and brown rice, uncooked
- 2-3 small, white, or russet potatoes, diced
- 1 large, head of broccoli, chopped
- 1 14oz, can of chickpeas, drained
- 4 cups kale, washed, chopped, massaged
- 2 cloves fresh garlic, minced
- ½ cup pepitas, to garnish
- 2 tbsp olive oil, separated
- 2 tbsp lemon juice
- 1 tsp paprika
- salt & pepper to taste
Instructions
- cook rice, per package instructions, and prepare everything else while this is simmering
- drain and rinse chickpeas, you can add these to the broccoli once it's steamed
- dice potatoes into small cubes, add to the air fryer, drizzle with 1 tbsp olive oil, 1 tsp paprika, salt and pepper to taste, mix and cook @ 200°C for 15-18 minutes
- In a saucepan on medium heat, steam chopped broccoli in approx ¼ cup water until tender and add 1-2 tbsp of lemon juice
- Add washed & chopped kale to a big bowl, drizzle with 1 tbsp olive oil, add a pinch of salt, and massage kale for 1 minute, add minced garlic and pepitas
- separate kale, potatoes, broccoli, chickpeas, and rice into 4 bowls, top with vinaigrette of choice (I love little creek), and serve!