Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bell pepper, chopped
- 1 medium zucchini, sliced
- 1 ripe avocado, sliced
- ¼ cup tahini
- Juice of 1 lemon
- 2 tablespoons olive oil (plus more for roasting)
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro), for garnish
Instructions
- Rinse quinoa under cold water. Combine with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
- Preheat oven to 425°F (220°C). Toss chopped bell peppers and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden brown.
- Toss chickpeas with olive oil, cumin, paprika, salt, and pepper; roast alongside veggies for about 15-20 minutes until crispy.
- For tahini sauce, whisk together tahini, lemon juice, garlic powder, water (to thin), salt, and pepper until smooth.
- Assemble bowls by starting with quinoa as the base. Layer roasted veggies and chickpeas on top. Add avocado slices and drizzle with tahini sauce. Garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 bowl (400g)
- Calories: 560
- Sugar: 4g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg