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Quinoa Power Bowl

Quinoa Power Bowls Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 medium sweet potato, diced into 1/2-inch cubes
  • 1 red bell pepper, sliced into thin strips
  • 1/2 red onion, cut into thin wedges
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • Black pepper
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 1 small garlic clove, minced
  • 2 to 3 tbsp water
  • Salt, to taste

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato, bell pepper, onion, and chickpeas with olive oil, cumin, salt, and pepper. Spread on a sheet pan and roast 20 to 25 minutes, until tender and lightly charred.
  2. Meanwhile, simmer quinoa in water or broth for 15 minutes, covered. Remove from heat and let stand a couple minutes, then fluff with a fork.
  3. Whisk tahini, lemon juice, garlic, salt, and 2 tbsp water until smooth. Add more water a little at a time for a pourable consistency.
  4. Divide quinoa among bowls, top with roasted vegetables and chickpeas, drizzle with tahini dressing, and finish with parsley or red pepper flakes. Serve warm.

Notes

The tahini dressing can be made up to 3 days ahead and kept in the fridge. Stir in a splash of water to loosen it before using.