Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas (drained and rinsed)
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 1 avocado (sliced)
- ¼ cup tahini
- 2 tablespoons lemon juice
- Olive oil, salt, and pepper to taste
Instructions
- Cook quinoa according to package instructions (about 15 minutes).
- Preheat oven to 425°F (220°C). Toss mixed vegetables with olive oil, salt, and pepper; roast for 20-25 minutes until golden.
- Roast chickpeas on a separate baking sheet for 15-20 minutes until crispy.
- In a bowl, mix tahini with lemon juice; adjust consistency with water.
- Assemble each bowl starting with quinoa, topped with roasted vegetables and chickpeas. Add sliced avocado and drizzle with tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 500
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg