Ingredients
Scale
- 1 cup quinoa
- 1 cup canned chickpeas
- 2 cups mixed seasonal vegetables (bell peppers, carrots, broccoli)
- 2 cups leafy greens (spinach or kale)
- 1 avocado
- For the sauce: 3 tablespoons tahini, juice of 1 lemon, minced garlic
Instructions
- Rinse quinoa under cold water; cook with vegetable broth according to package instructions until fluffy.
- Preheat oven to 425°F (220°C). Toss mixed vegetables in olive oil, salt, and pepper; roast for 20-25 minutes until tender.
- Drain and rinse chickpeas; roast alongside vegetables for the last 15 minutes.
- Assemble bowls by layering cooked quinoa at the base, followed by roasted veggies and chickpeas.
- Mix tahini with lemon juice and garlic; drizzle over assembled bowls before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg