Quinoa Power Bowl with Roasted Chickpeas, Avocado & Lemon Tahini Sauce
Servings: 4
A colorful vegan quinoa bowl with roasted chickpeas, avocado, greens, cabbage, roasted vegetables, herbs, seeds, and creamy lemon tahini sauce.
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Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 can chickpeas drained, rinsed, and dried well
- 1 small sweet potato or 2 large carrots diced or thinly sliced
- 3 cups kale spinach, or broccolini greens
- 1 cup shredded purple cabbage
- 1 avocado sliced
- 2 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon sea salt divided
- 1/4 teaspoon black pepper
- 2 tablespoons sesame seeds pumpkin seeds, or chopped toasted almonds
- Fresh cilantro or parsley
- Lemon wedges
Lemon Tahini Sauce
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove grated
- 1 teaspoon maple syrup
- 3 –5 tablespoons warm water
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cook quinoa with vegetable broth or water for 15 minutes, then rest and fluff.
- Add chickpeas and sweet potato or carrots to the baking sheet.
- Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Roast for 25–30 minutes, stirring halfway through.
- Sauté greens with a little olive oil and salt until just tender.
- Whisk tahini, lemon juice, garlic, maple syrup, salt, pepper, and warm water until smooth.
- Assemble bowls with quinoa, chickpeas, roasted vegetables, greens, cabbage, and avocado.
- Drizzle with lemon tahini sauce.
- Finish with seeds, herbs, black pepper, and lemon wedges.
Notes
For meal prep, keep the tahini sauce and avocado separate until serving. Use any seasonal roasted vegetables you have on hand.