This grain bowl combines fluffy quinoa, roasted vegetables, crispy chickpeas, and a creamy tahini dressing for a lunch that's filling, flavorful, and easy to prep ahead of time.
The best part? Everything stays fresh until you're ready to eat. Packed in the PlanetGoods To-Go Salad Bowl Kit, the quinoa and kale stay separate from the roasted vegetables and crunchy chickpeas, while the dressing waits on the side until lunchtime.
INGREDIENTS
Salad Ingredients:
- 1/2 cup tri-color quinoa (dry)
- 1 cup kale, chopped into bite sized pieces (stems removed)
- 1/2 cup cauliflower florets (for extra color mix purple + white)
- 1/2 cup Brussels sprouts, halved (If Brussels sprouts aren’t in season use another green veggie like broccoli or asparagus)
- 1 full can chickpeas (drained, rinsed, and very well dried)
- 1/2 cup cherry tomatoes, halved
- Olive oil
- Salt + pepper
Tahini Dressing Ingredients:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1–2 tbsp warm water (to thin)
- 1/2 tsp maple syrup or honey
- 1 small clove garlic, grated
- Pinch of salt
INSTRUCTIONS
1. Cook the quinoa
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Rinse quinoa, then cook with 1 cup water + pinch of salt.
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Bring to a boil, cover and simmer for 15 minutes. Then fluff with a fork and set aside.
2. Roast the veggies & the chickpeas
- Preheat oven to 425°F.
- On one half of a sheet pan, toss the Cauliflower and Brussels sprouts in olive oil and sprinkle with salt and pepper. Spread the veggies out evenly.
- On the other half of the pan toss the chickpeas in olive oil and sprinkle with salt. Spread them out as much as you can so they get nice and crispy. Note: You will end up with extra roasted chickpeas. Save them for an afternoon snack or toss them on another salad tomorrow.
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Roast for 25–30 minutes, tossing halfway through, until:
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chickpeas are crispy and golden
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veggies are caramelized at the edge.
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Tip: If you want extra crunchy chickpeas, leave them in 5–10 minutes longer than the veggies.
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3. Soften the kale
- Toss kale with a small drizzle of olive oil + pinch of salt.
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Massage for 30 seconds until softened, then stir it into the quinoa.
4. Quick tahini dressing
- Whisk together all the tahini dressing ingredients in a small bowl.
5. Assemble your bowl
- Add the quinoa/kale mixture to the glass bowl.
- Place the stainless steel tray in the bowl and add the cooked veggies, cherry tomatoes and roasted chickpeas into the sections of the tray.
- Fill the small leak-proof dipper container with the dressing and place in the center of the nesting tray.
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Seal the lid on your salad bowl and you’re ready for lunch on the go!
EASY SWAPS FOR ADDITIONAL LUNCH IDEAS
Try swapping the vegetables based on what's in season, adding grilled chicken or tofu for extra protein, or making a double batch of quinoa for easy lunches throughout the week. This grain bowl is designed to be flexible, making it a recipe you'll come back to again and again.