By Suzanne Boothby
Don’t feel like turning on the oven? Here’s a bowl recipe you can whip up that’s full of veggies (both cooked and raw) and plant-based protein for a filling lunch or dinner meal. On a Reboot? Just leave out the chickpeas and quinoa (or sub quinoa) with cauliflower rice and this meal works as part of a juicing and eating plan. Need an on-the-go meal? Add these ingredients to a mason jar with the quinoa, chickpeas and dressing on the bottom and greens on top.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Use any leftover cooked veggies you have in the fridge such as broccoli, zucchini, beets, squash, Bok choy or peppers.