Recipe: Tasty Veggie Quinoa Bowl w/ Spiced Chickpeas

Veggie Quinoa Bowl w/ Spiced Chickpeas. The Summer Sale You Won't Want to Miss​. Veggie Quinoa Bowl w/ Spiced Chickpeas nberardi Issaquah, WA. A great way to start off your new year with a healthy and tasty quinoa salad.

In a mixing bowl, combine the cooked quinoa, zucchini squash, cherry tomatoes, and dill. Add the remaining canola oil, salt and spices mixture, and lemon juice. Feel free to keep everything separated in the bowl or mix it all together. You can cook Veggie Quinoa Bowl w/ Spiced Chickpeas using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of Veggie Quinoa Bowl w/ Spiced Chickpeas

1. You need 1 can of chickpeas.
2. You need 1 of large sweet potato.
3. Prepare 1 cup of cauliflower.
4. It's 2 of garlic cloves.
5. You need 1/2 cup of red onion.
6. It's 2 cups of baby kale.
7. Prepare 4.3 oz of non-fat greek yogurt.
8. It's 1 tbsp of tahini paste.
9. Prepare 1 tsp of maple syrup.
10. It's 1 tbsp of paprika.
11. It's 1 tbsp of cumin.
12. It's 1 tsp of garlic powder.
13. It's 1 tsp of tumeric.
14. You need 1 dash of oregano.
15. You need 2 tbsp of roasted pumpkin seeds.
16. It's 2 cups of cooked quinoa.
17. You need 1 of lemon.
18. Prepare 5 tbsp of olive oil.
19. Prepare to taste of salt and pepper.

Tag @iloveganon Instagram and hashtag it #ilovegan In a large mixing bowl, combine the sweet potatoes, chickpeas, onion, cauliflower and broccoli with olive oil, sea salt, black pepper and garlic powder. These Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce are a hearty, wholesome meal that are perfect to make for meal prep! The quinoa gets crisped up in a pan which makes for such incredible texture, and the chickpeas are roasted with harissa seasoning until crispy! Cook the quinoa according to package directions.

Veggie Quinoa Bowl w/ Spiced Chickpeas instructions

1. Preheat oven to 425°F.
2. Drain and rinse chickpeas and set aside.
3. Crush and finely chop garlic. And cut lemon in half and set aside..
4. Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss..
5. Place roasting pan into oven for 12 minutes..
6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well..
7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes..
8. Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm..
9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking..
10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes..
11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve..

Toss the broccoli and chickpeas with the olive oil, ½ teaspoon of sea salt, and a few grinds of black pepper. Spread out the mixture evenly onto a parchment paper-lined baking sheet. While the buffalo chickpeas are cooking, chop, prep, and/or spiralize the vegetables for the bowls. Place the broccoli on a baking sheet and toss in the avocado oil. Combine the quinoa, avocado, roasted broccoli, spiralized carrots, and buffalo chickpeas in each bowl.