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Chef Verde
2 days ago

Vegan Quinoa Power Bowl with Roasted Veggies, Spiced Chickpeas, and Tahini Lemon Sauce

Vegan Quinoa Power Bowl with Roasted Veggies, Spiced Chickpeas, and Tahini Lemon Sauce

Recipe Details

Author Roni Zaide
Prep Time 30 minutes
Cook Time 35 minutes

Summary

A vibrant, nourishing bowl where fluffy quinoa meets caramelized roasted vegetables and warmly spiced chickpeas, finished with a silky lemon-tahini drizzle. Fresh herbs and sesame add brightness and crunch for a balanced, satisfying bite.

Instructions

  1. 1

    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.

  2. 2

    Roasted Veggies: Preheat oven to 400°F. Place cauliflower, broccoli, mushrooms, and cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake for 30 minutes.

  3. 3

    Spiced Chickpeas: Heat a medium pan over medium heat. Add oil and warm it through. Add chickpeas, cumin, paprika, salt, and pepper; mix well. Sear on medium-high heat for 5 minutes, stirring so it doesn’t burn.

  4. 4

    Tahini Lemon Sauce: Blend or whisk tahini, water, lemon juice, garlic, salt, and pepper until creamy.

  5. 5

    To assemble: In two bowls, layer quinoa, roasted vegetables, spiced chickpeas, parsley, sesame seeds, and tahini-lemon sauce.

Ingredients

  • 2/3 cup quinoa (dry)
  • 1 cup water
  • 1 cup cauliflower (florets)
  • 1 cup broccoli (florets)
  • 1 cup mushrooms (cut into quarters)
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 cup chickpeas (cooked)
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/4 cup tahini
  • 1/3 cup water
  • 1 1/2 tbsp lemon juice
  • 1 small clove garlic (minced)
  • 1/4 tsp sea salt
  • 1/8 tsp ground pepper
  • 2 tbsp parsley (chopped)
  • 2 tsp sesame seeds
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