Description
A warm quinoa bowl with roasted chickpeas, sweet potato, zucchini, bell pepper, red onion, and creamy lemon-tahini dressing.
Ingredients
For the bowl
1 cup dry quinoa
1 large sweet potato, cut into ¾-inch cubes
1 medium zucchini, chopped
1 red bell pepper, chopped
1 small red onion, chopped
2 (15-ounce) cans chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
¾ teaspoon salt
Black pepper, to taste
For the lemon-tahini dressing
¼ cup tahini
3 tablespoons fresh lemon juice
1 small garlic clove, grated
3–5 tablespoons water
Small pinch of salt
Instructions
1. Preheat the oven to 425°F.
2. Rinse and cook the quinoa according to package directions. Cover for 5 minutes after cooking, then fluff.
3. Pat the chickpeas dry.
4. Place sweet potato, chickpeas, zucchini, bell pepper, and onion on a large rimmed baking sheet.
5. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss thoroughly.
6. Spread into a single layer.
7. Roast for 25–30 minutes, stirring after about 15 minutes.
8. Roast until the sweet potato is fork-tender, vegetables have browned edges, and chickpeas are lightly golden.
9. Whisk tahini, lemon juice, garlic, and 3 tablespoons water.
10. Add additional water gradually until creamy and pourable.
11. Divide quinoa among four bowls.
12. Top with roasted chickpeas and vegetables.
13. Drizzle with lemon-tahini dressing and serve.
Notes
Dry the chickpeas well for better browning.
Avoid overcrowding the baking sheet.
Cut sweet potato cubes evenly.
Add water to tahini gradually.
Brown rice can replace quinoa.
Broccoli can replace zucchini.
Cannellini beans can replace chickpeas but will stay softer.
Refrigerate leftovers promptly in airtight containers for 3–4 days.
Freeze quinoa and roasted vegetables for about 2 months for best quality.
Keep the tahini dressing separate when practical and reheat the quinoa and vegetables until thoroughly hot.
Nutrition
- Serving Size: About 2½ cups
- Calories: 560 kcal
- Sugar: 10g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 16g
- Protein: 20g
- Cholesterol: 0mg