Kale Pesto Quinoa Bowl

1. Prepare 1 cup of quinoa according to package directions. Once cooked, mix in your vegan kale cashew pesto to warm through. (Note: A separate recipe for the pesto is referenced and not provided here).
2. To blister tomatoes, add oil to a pan on medium-high heat and cook for a few minutes, turning occasionally until softened and slightly charred.
3. In a bowl, toss chickpeas with oil, Primal Palate New Bae Seasoning, and smoked salt until evenly coated.
4. Bake the seasoned chickpeas at 425°F (220°C) for 25-30 minutes, or until crispy.
5. Assemble your bowl with the pesto quinoa, blistered tomatoes, crispy chickpeas, sliced avocado, a dollop of tzatziki, and a sprinkle of fresh basil.