Mediterranean Chickpea Quinoa Bowl
This Mediterranean chickpea quinoa bowl is full of plant based protein and fiber that is not only healthy but delicious. The crunch from the chickpeas, and the flavor of the zesty dressing make this flavorful dish a staple in my house.
Equipment
- 2 baking sheets
- 1 Mixing Bowl
Ingredients
Roasted Chickpeas
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp garlic
- 1 tsp oregano
- 1 tsp chaat masala
- 2 tsp paprika
- ½ tsp cinnamon
- 1 tsp brown sugar
- 1 sweet potato diced
- 1 can chickpeas drained and rinsed
- 1 cup broccoli chopped
- ½ cup quinoa rinsed
Tahini Cilantro Lime Dressing
- 2 tbsp tahini
- 2 tbsp cold water
- 1 tbsp cilantro minced
- ½ lime juiced
Instructions
- Preheat oven to 200F.
- Mix the paprika, chili powder, garlic, oregano and chaat masala in a small bowl.
- Coat the chickpeas in the olive oil, and then add the spice mixture.
- Place chickpeas on a baking tray and bake for 10 minutes at 200F until roasted.
- In the meantime, cube the sweet potato.
- Toss the sweet potato in olive oil, paprika, cinnamon and brown sugar. Place on a baking tray.
- Once chickpeas are roasted, increase oven temperature to 380F.
- Bake the sweet potato for 30-40 mins at 380F or until roasted.
- While the sweet potato cooks, mix the dressing, make quinoa according to the package and steam the broccoli on the stove top.
- To mix the dressing, use a small bowl, and combine the tahini, water, cilantro and lime together to make the dressing.
- Once everything is cooked, assemble the dish. Start with a layer of quinoa, and then top with roasted chickpeas, sweet potato and broccoli.
- Drizzle the dressing over the top and enjoy!
Video
Nutrition
Calories: 352kcalCarbohydrates: 46gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 366mgPotassium: 615mgFiber: 10gSugar: 4gVitamin A: 8428IUVitamin C: 28mgCalcium: 105mgIron: 4mg
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