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!
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
- ΒΌ 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
*Store leftovers in airtight containers in the fridge