Minted Quinoa Chickpea Bowl: Your Best Plant-Powered Pick-Me-Up
A vibrant Minted Quinoa Chickpea Bowl that transforms wholesome eating with colorful ingredients and zesty flavors.
Equipment
- Saucepan
- Baking sheet
- Fine Mesh Strainer
- Mixing bowl
- Whisk
Ingredients
For the Quinoa
- 1 cup dry White or Tri-color Quinoa Substitution: Farro or brown rice can be used for a different texture.
- 2 cups Vegetable Broth Substitution: Water is okay but lacks richness.
For the Roasted Vegetables
- 1 can (15 oz) Chickpeas Substitution: Any canned bean, like black beans, works well.
- 1 small head Cauliflower Substitution: Broccoli or Brussels sprouts are great alternatives.
- 1 large Sweet Potato Substitution: Butternut squash or carrots can add a different sweetness.
- 2 tbsp Extra Virgin Olive Oil Substitution: Avocado oil is excellent for higher smoke points.
- 1 tsp Smoked Paprika Substitution: Regular paprika works if you prefer less smoke.
- 1/2 tsp Cumin Substitution: Coriander can provide a unique aromatic touch.
For the Lemon Tahini Dressing
- 1/3 cup Premium Tahini Preparation Note: Remember to rinse tahini if it separates.
- 1 large Lemon, juiced Preparation Note: Fresh juice is key for optimal zest.
- 1 clove Garlic, finely minced Substitution: Garlic powder can be a quick alternative, though the flavor will change slightly.
- 1 tbsp Maple Syrup Substitution: Agave syrup or honey (if not vegan) can also be used.
- 3 tbsp Warm Water
- 1 pinch Sea Salt Note: Adjust to meet your dietary needs.
For Toppings
- 1 cup Fresh Parsley, chopped Substitution: Cilantro can provide a vibrant twist.
- 1/2 cup English Cucumber, diced Substitution: Feel free to include other veggies, like bell peppers, for more variety.
- 1/4 cup Kalamata Olives, halved Substitution: Use any olives you prefer for a personalized touch.
Instructions
How to Make Minted Quinoa Chickpea Bowl
- Prepare Quinoa: Rinse the quinoa under cold water using a fine mesh strainer. In a saucepan, combine quinoa and vegetable broth; bring to a simmer. Cook for 15 minutes, then cover and let it steam off heat for 5 minutes.
- Preheat Oven: Set your oven to 400°F (200°C) while you prepare your vegetables.
- Roast Vegetables: On a baking sheet, toss chickpeas, cauliflower, and sweet potato with olive oil, smoked paprika, and cumin. Roast for 30 minutes, tossing halfway through until they are golden and crispy.
- Make Dressing: In a bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and warm water. Adjust the consistency with more warm water if desired until smooth and creamy.
- Assemble Bowls: In serving bowls, layer quinoa and the roasted vegetables. Top with fresh parsley, diced cucumber, and kalamata olives. Drizzle generously with the lemon tahini dressing just before enjoying!
Notes
Optional: Garnish with additional herbs for extra freshness. Exact quantities are listed in the recipe card below.