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Wholesome Quinoa Power Bowl Recipe with Easy Roasted Chickpeas

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A quick and nourishing quinoa power bowl featuring crunchy roasted chickpeas, fresh veggies, and a zesty lemon tahini dressing. Perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup shredded carrots
  • ½ avocado, sliced (optional)
  • Handful fresh parsley or cilantro, chopped
  • 1 small red onion, thinly sliced
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup or honey
  • 1 garlic clove, minced
  • Water to thin dressing as needed
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh strainer to remove saponin.
  2. Toast quinoa in a dry medium saucepan over medium heat for 2-3 minutes until nutty aroma develops.
  3. Add 2 cups water or broth and a pinch of salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove from heat and let quinoa rest covered for 5 minutes. Fluff with a fork.
  5. Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly, then dry on a towel.
  6. Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
  7. Spread chickpeas evenly on a parchment-lined baking sheet.
  8. Roast chickpeas for 25-30 minutes, shaking pan halfway through, until golden and crunchy. Let cool.
  9. Prepare veggies: halve cherry tomatoes, dice cucumber, shred carrots, slice avocado, chop herbs, and thinly slice red onion.
  10. In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper. Add water gradually to reach drizzling consistency.
  11. Assemble bowls: start with quinoa base, layer with mixed veggies, top with roasted chickpeas, and drizzle dressing over.
  12. Garnish with extra herbs or sesame seeds if desired.

Notes

Dry chickpeas thoroughly before roasting for best crunch. Shake chickpeas halfway through roasting to prevent burning. Fluff quinoa after cooking to keep grains separate. Add water slowly to tahini dressing to achieve creamy drizzle consistency. Roasted chickpeas can be stored and refreshed in oven or toaster oven.

Nutrition

Keywords: quinoa power bowl, roasted chickpeas, healthy lunch, vegan, gluten-free, easy recipe, plant-based protein, tahini dressing

Find it online: https://avabake.com/wholesome-quinoa-power-bowl-recipe-with-easy-roasted-chickpeas/