April 28th, 2024
Recipes
Chickpea and Quinoa Tahini Bowls
Valentina P
- Difficulty
•
- Time 35"
Healthy and filling plant-based bowls with crispy chickpeas, veggies, and quinoa under a generous drizzle of creamy tahini sauce. Great for meal prep.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Bowl
- 2 heaping cups cooked quinoa
- 1 (15 ounce) can chickpeas, drained and rinsed
- 6 ounces broccoli florets
- 1 medium sweet potato
- 6 to 8 handfuls raw spinach
- 1 avocado, diced
- 1 1/2 tablespoons olive oil
- salt and pepper, to taste For the Tahini Sauce
- 2 tablespoons tahini (Note 1)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 425 degrees Fahrenheit. Gently rub the drained chickpeas on a dry kitchen towel (or paper towel) and remove any hanging skins. Spread the chickpeas on a baking sheet.
- Step 2: Thinly slice the sweet potato. Place the sliced sweet potatoes and broccoli florets on the baking sheet with the chickpeas. Toss everything with the 1.5 tablespoons of olive oil. Season with salt and pepper.
- Step 3: Spread the vegetables out in a single layer. Roast for 12 to 15 minutes, or until the sweet potatoes are fork tender. Remove the broccoli and sweet potatoes and set it aside. Continue roasting the chickpeas for another 10 minutes, until crispy.
- Step 4: Meanwhile, stir together the Tahini Sauce ingredients in a jar until smooth. Refrigerate until ready to use.
- Step 5: Heat a frying pan over medium high heat. Add the spinach and a small splash of water. Cook the spinach until it wilts down, about 1 to 2 minutes. Drain any excess liquid and set aside.
- Serve: Assembly time! Divide each bowl with the warm quinoa, cooked spinach, roasted vegetables, crispy chickpeas, and diced avocado. Drizzle with Tahini Sauce and enjoy warm.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Our favorite is this one.
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What you should eat next
Chickpea and Quinoa Tahini Bowls
PT35M 2 heaping cups cooked quinoa 1 (15 ounce) can chickpeas, drained and rinsed 6 ounces broccoli florets 1 medium sweet potato 6 to 8 handfuls raw spinach 1 avocado, diced 1 1/2 tablespoons olive oil salt and pepper, to taste 2 tablespoons tahini (Note 1) 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 tablespoons water 1/4 teaspoon salt Gluten Free Vegan 3 Servings
Ingredients:
