I realized with pride and dismay that I am making everything lately. I brew coffee and carbonate my water each morning (thanks, SodaStream!) to bring in to work. I’m prepping all of my lunches on Sundays for the week — and often making dinners in advance as well. I even got hooked on homemade granola to mix in my yogurt for breakfast each morning.
This may sound impressive, but it is also exhausting and slightly insane. Each weekend, I wonder what in the world I’m thinking and how I am going to continue to have time for this kind of food prep — but then in the frenzy of the workday and with a quick turnaround to class in the evenings, I am thankful to have it all planned out.
Since my post on the Tex-Mex Veggie & Beans Quinoa Bowl a few months ago, I have been continuing to experiment with different versions of this awesome lunch dish. Recently, we ate a series of lunches that included quinoa topped with kale, roasted cauliflower, roasted chickpeas, and fresh guacamole. I broiled the cauliflower and chickpeas together (I’m still figuring out roasting chickpeas), sautéed a few bunches of Tuscan kale, and mixed together a large batch of homemade guacamole (five avocados, juice from 1 to 1 1/2 limes, chopped fresh cilantro, salt, and pepper). Along with some cayenne pepper and fresh garlic mixed in, this all became a new flavorful lunch bowl.
Pro tip: Keep a few avocado pits in your container of guacamole to help ward off the brownness that creeps in after a day or two.
- 2 cups quinoa, cooked
- 1 head of cauliflower, chopped into small pieces
- 2 cans of garbanzo beans or chickpeas, rinsed & drained
- Two Tuscan or Lacinato kale bunches, chopped & sautéed in olive oil
- Homemade guacamole
- Salt, pepper, minched garlic, cayenne pepper spice to taste
- Preheat oven to 400 degrees Fahrenheit.
- Roast cauliflower and chickpeas on separate pans in the oven for 30-40 minutes.
- Spread a layer of cooked quinoa at the bottom of six containers, mixed with spices.
- Divide cauliflower, chickpeas, and kale among containers.
- When it's time for lunch, heat in microwave for 1 ½ to 2 minutes, stirring in the middle if necessary.
- Finish with a dollop (or two!) of guacamole.