Roasted Chickpea Quinoa Bowl
This roasted chickpea quinoa bowl is completely plant-based and loaded with nourishing ingredients like crispy chickpeas, sweet potatoes and quinoa. Topped off with a creamy homemade tahini dressing for the most delicious, flavour packed meal!
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Equipment
- Baking Sheet
- Parchment Paper
- medium saucepan
- small bowl for whisking the tahini dressing
Ingredients
- 2 c cooked quinoa
- 2 sweet potatoes, cut into cubes
- 1 15oz can chickpeas (rinsed & pat dry)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon avocado or olive oil
- Salt/pepper
- 4 c mixed greens
- 2 teaspoon lemon juice
Tahini dressing
- 3 tablespoon tahini
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ~2tbsp water (to thin)
Instructions
Sweet potatoes and Crispy Chickpeas
- Spread separately on each side of a lined baking sheet and toss with oil, paprika, garlic powder, salt and pepper. Bake for 30 mins at 425F, tossing half way.
Greens
- Place greens in a bowl and use your hands to massage with lemon juice (+ a little olive oil if desired.)
Tahini dressing
- Combine all ingredients in a small bowl. Add water by the tablespoon to thin until desired consistency is reached.
Assemble:
- Place greens at the base of your bowl and add on cooked quinoa. Top with chickpeas and sweet potatoes. Drizzle on tahini dressing and enjoy!
Notes
How To Store
Store components separately in airtight containers in the fridge for up to 4 days. Keep the tahini dressing in a separate jar and drizzle when ready to eat. The chickpeas stay crispiest when stored on their own.Top Tips:
- Dry your chickpeas thoroughly before roasting. Pat them dry with a kitchen towel after draining. Wet chickpeas steam instead of crisp up.
- Do not stir the chickpeas too often. Leave them alone for the first 15 minutes to develop a crust before moving them around.
- Massage your greens. A quick 1 minute massage with a little lemon juice and olive oil makes raw kale or tough greens tender and much more pleasant to eat.
Tried this recipe?Let us know how it was!