The Big Vegan Bowl

Cook Chickpea

1 and 1/2 Cups Chickpeas

Overnight soak the chickpeas.

1 Tsp Salt
5 Cups Water

Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.

Yields: 4 and 1/2 Cups Cooked Chickpeas

Just cook the chickpea and use it in the bowl or you can make Crunchy Spicy Oven Roasted Chickpeas and use it in this bowl

Roast Sweet Potatoes

2 Large Sweet Potatoes, Chopped into 3/4" Pieces
1 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder

Mix sweet potatoes and olive oil, salt and black pepper powder.

Preheat the oven to 400 degrees F.

Roast the sweet potatoes in oven for 20 minutes. Flip the sweet potatoes, place them back in the oven for 20 more minutes.

Quinoa

2 Cups Quinoa
4 Cups Water

Cook quinoa with water, allow it to boil, reduce the heat to medium and simmer for 15 minutes.

Assemble the Bowls

Salad Greens
2 Avocado
1/4 Cup Carrots, Peeled and Grated / Serving
1/4 Cup Purple Cabbage, Shredded / Serving
Hummus
Hemp Seeds

Add salad greens to the bottom of the bowl, add roasted chickpeas, roasted sweet potatoes, avocado, hummus, shredded veggies and hemp seeds.

Reheating Instruction for Left Over Roasted Potatoes and Chickpeas

If you have left over roasted potatoes and chickpeas, place them in the fridge, reheat in the oven at 400 degrees F for 5 to 10 minutes.

Taste Note: Tastes really GREAT, felt it was little bit dry.
Serves: 4
Source: ohsheglows