This high-protein gluten-free vegan quinoa power bowl is great for dinner or lunch. It's easy to prepare and is packed with nutrients.
Ingredients
For the quinoa
- ⅔ cup dry quinoa
- 1 cup water
For the roasted veggies
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup mushrooms cut into quarters
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp ground pepper
For the spiced chickpeas
- 1 cup cooked chickpeas
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp sea salt
- ¼ tsp ground pepper
For the tahini lemon sauce
- ¼ cup tahini
- ⅓ cup water
- 1½ tbsp lemon juice
- 1 small garlic clove minced
- ¼ tsp sea salt
- ⅛ tsp ground pepper
To serve
- 2 tbsp chopped parsley
- 2 tsp sesame seeds
Instructions
For the quinoa
- In a small saucepan, bring 1 cup water to a boil.
- Add the quinoa and stir.
- Reduce the heat, cover with a lid, and simmer for 15 minutes.
- For the roasted veggies
- Preheat oven to 400°f.
- Place vegetables on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake for 30 minutes.
For the spiced chickpeas
- Heat up a medium pan on medium heat.
- Add oil and allow it to warm up.
- Add chickpeas and spices.
- Mix well.
- Sear on medium-high heat for 5 minutes , making sure to mix so it doesn’t burn.
For the tahini lemon sauce
- Process all ingredients in a blender or with a whisk, into a creamy texture.
To assemble
- In two bowls, layer; quinoa, roasted vegetables, spiced chickpeas, parsley, sesame seeds, and tahini-lemon sauce.