3 Gs (Greens, Grains, & Garbanzos)

3 gs. That is 65 mph/second. That. Is. Fast.

I just spent way too much time googling 3 gs and what the speed is, etc. 3 gs is what the space shuttle does in order to take off. Luckily for us, I am not talking about gravitational force. I am talking about greens, grains, and garbanzos because that is what this meal is. It is full of greens, grains, and garbanzos and it is delicious.

See, I told you it was delicious. This meal is super filling but you don't finish feeling heavy and bloated. Satisfied, light, and happy. That is one of the great things about eating plants. You don't feel gross after eating them. You feel good. Your body says, "Thank you for feeding me good things."

I know technically quinoa is a seed, but for sake of the name and conventional wisdom, I am calling it a grain today. So hopefully that is okay. This meal is a variation of a Buddha Bowl except I had to plate it because all the bowls were dirty and I didn't want to do more dishes. (I am sure you know how I feel.) We have some sort of Buddha/Veggie/Vegan Bowl, whatever you want to call it is fine with me, at least once a week. Why? Because they are:

a. delicious

b. a great way to pack in veggies

c. easy to make

d. all of the above

The answer is d. all of the above.

This meal was brought to you buy my air fryer and Instantpot. They aren't necessary but they make it a lot easier and faster.

Ingredients

1.5 c Quinoa

3 c Water

1 c Dry Garbanzo Beans OR 1 can Garbanzo Beans

Turmeric, to taste

Garlic Powder, to taste

Salt and Pepper, to taste

Cumin, to taste

Sage, to taste

Brussel Sprouts, halved

1 bunch Asparagus, halved

Avocado Oil

Balsamic Vinegar

1 bunch Kale, stemmed and shredded

1/4 c Tahini

Warm Water, to thin

1-2 T Balsamic Vinegar

2-3 tsp Pure Maple Syrup

Directions

1. In instant pot, combine dry garbanzo beans and 3 c water and pressure cook for 27 minutes.

**If you are using a can of beans, skip this step.**

2. Meanwhile preheat oven to 400 degrees F, or get out your air fryer. Wash and half the brussel sprouts and marinate in balsamic vinegar, oil, salt, pepper, and sage. (I just eyeballed it so there are no exact measurements.)

3. Combine quinoa and 3 c water in a small sauce pan and bring to a boil, reduce heat to simmer, cover and cook until soft.

**Or cook it in a rice cooker. Or cook it in your Instantpot once the beans are done.**

4. Remove brussel sprouts from marinade, set marinade aside, and roast in oven for 30-40 minutes, stirring every 15 minutes until cooked.

**If using an air fryer, remove from marinade and air fry at 370 degrees F for 10-15 minutes, stirring every 5 minutes until cooked.

5. Put asparagus is remaining marinade. Add to sprouts when they have 10 minutes left in the oven.

**If air frying, air fry at 370 degrees F for 3 minutes. Check and add 1-2 minutes as needed. 6. Once beans are done and veggies are done. Drain and wash beans, and add turmeric, garlic powder, salt, pepper, cumin, and sage (a few dashes of each) until well coated and roast at 400 degrees F for 10-15 minutes until crispy.

**If using an air fryer, cook at 370 degrees F for 8-10 minutes until crispy.**

7. Wash, stem, and shred kale. Massage with a little oil, salt, and pepper and roast 3 minutes, stir, and roast 1-2 minutes as needed until crispy.

**If air frying, cook at 370 degrees F and check after 2 minutes. Cook 1 more minute and check until crispy.

8. Combine tahini, syrup, vinegar, and warm water until a pourable sauce.

9. Combine everything and cover in sauce. ENJOY.