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🥑 Avocado Asparagus Veggie Bowl 🥗

Serves 4 

 
Ingredients: 

SEASONED CHICKPEAS 

2 cups chickpeas, drained & rinsed 

1 tsp ground cumin 

1/2 tsp garlic powder 

1 tsp sweet paprika 

2 Tbsp extra virgin olive oil 

 

VEGGIE BOWL 

3 cups pea sprouts or watercress 

1 bunch asparagus, washed & trimmed 

2 large broccoli crowns, cut into florets 

2 nearly ripe avocados, quartered 

2 Tbsp fresh dill, chopped 

2 Tbsp fresh lemon juice 

sea salt & black pepper, to taste 

 *optional – pumpkin seeds 

 

Directions: 

1.) To make the chickpeas, combine them with the spices and 1 Tbsp olive oil to a mixing bowl. Heat the remaining Tbsp of oil in a large pan on medium heat. When hot, add the chickpeas. Cook until lightly crisped and warm. Season with salt and pepper to taste. Set aside. 

2.) Prepare a grill for medium-high heat. Brush the cut sides of avocado and asparagus spears with olive oil. Season with salt and pepper. Then grill, turning frequently, until avocados are well-marked on all sides and asparagus is tender. Remove. 

3.) Meanwhile, steam your broccoli either in the microwave covered in a glass dish with 4 Tbsp of water or in a steamer basket on stovetop until your desired tenderness. 

4.) To assemble your bowls, arrange the sprouts or watercress at the bottom of 4 bowls. Top with the chickpeas, sliced avocado, asparagus and broccoli. Drizzle with the lemon juice, garnish with dill and pumpkin seeds if desired. Season to taste with salt and pepper.