Main dishes
Quinoa and Chickpea Bowl with Tahini and Roasted Vegetables
Enjoy a delicious, nutritious bowl of quinoa and chickpeas with tahini and roasted vegetables, perfect for a healthy, satisfying meal.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Mediterranean
Ingredients
Method
Prepare the vegetables
Preheat the oven to 200°C (390°F). In a large bowl, toss the red pepper strips, zucchini, eggplant and carrot with the olive oil, cumin, paprika, salt and pepper.
Roast the vegetables
Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
Brown the chickpeas
In a skillet, heat a little olive oil and sauté the chickpeas for 5-7 minutes until golden and crispy. Season with salt and pepper.
Make the tahini sauce
Mix the tahini, lemon juice and minced garlic. Add water little by little until smooth and creamy, and season with salt.
Assemble the bowl
Place the quinoa as a base and top with the roasted vegetables and chickpeas. Add the avocado, pomegranate seeds and fresh mint, drizzle with the tahini sauce and serve with lemon wedges on the side.
The step photos are illustrative.
Notes
Nutrition facts
1 bowl (1/4 of the recipe)
- Protein
- 12 g
- Carbohydrates
- 44 g
- Fat
- 24 g
- Saturated fat
- 3 g
- Fiber
- 14 g
Estimated values; may vary depending on the tahini brand and the amount of olive oil used.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This bowl combines quinoa, chickpeas and oven-roasted vegetables in one plant-based meal with plenty of texture. Quinoa provides a light base, chickpeas add substance, and red pepper, zucchini, eggplant and carrot are roasted until lightly caramelized, which intensifies their flavor without relying on heavy sauces.
A tahini sauce with garlic and lemon ties everything together with creaminess and acidity. The bowl is easy to adapt to whatever vegetables you have and works well for meal prep because the components can be stored separately and assembled before serving.
