Protein-rich bowl featuring spiced chickpeas, roasted vegetables, quinoa, and creamy tahini dressing.
# What You Need:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth
→ Chickpeas
03 - 1 can (15 oz) chickpeas, drained and rinsed
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon salt
→ Roasted Vegetables
09 - 1 medium sweet potato, peeled and diced
10 - 1 red bell pepper, chopped
11 - 1 small zucchini, sliced
12 - 1 red onion, sliced
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Tahini Sauce
16 - 1/3 cup tahini
17 - Juice of 1 lemon
18 - 1 clove garlic, minced
19 - 2 to 4 tablespoons water
20 - 1/4 teaspoon salt
→ Toppings
21 - 1/2 cup cherry tomatoes, halved
22 - 1 avocado, sliced
23 - 2 tablespoons chopped fresh parsley or cilantro
24 - 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional
# How To Make It:
01 - Preheat oven to 425°F
02 - Rinse quinoa or rice. Combine with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until cooked (quinoa: 15 minutes; rice: 30-40 minutes). Fluff with a fork.
03 - Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly browned.
04 - Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a second baking sheet and roast for 15-20 minutes until slightly crispy.
05 - Whisk tahini, lemon juice, minced garlic, salt, and water in a small bowl, adding water gradually to reach desired consistency.
06 - Divide cooked grains among four bowls. Top with roasted vegetables, chickpeas, cherry tomatoes, avocado, herbs, and seeds. Drizzle generously with tahini sauce.
07 - Serve immediately while components are warm.
