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High-Protein Quinoa & Roasted Chickpea Power Bowl

A Mediterranean-inspired meal prep bowl rich in plant-based protein, dietary fiber, and healthy fats to keep you energized and full for hours.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4 people

Course: Lunch, Main Course

Cuisine: Mediterranean

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 cup dry quinoa rinsed
• 2 cups low-sodium vegetable broth
• 1 can 15 oz chickpeas, rinsed and drained
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 2 cups cherry tomatoes halved
• 1 English cucumber diced
• 1/2 cup kalamata olives pitted and halved
• 1/4 cup red onion finely diced
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 2 tbsp warm water to thin dressing

Method

 

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss drained chickpeas with olive oil, cumin, smoked paprika, and garlic powder. Spread evenly on the baking sheet and roast for 20-25 minutes until crispy.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
4. In a small bowl, whisk together tahini, lemon juice, and warm water until smooth and creamy.
5. Assemble bowls by dividing quinoa, roasted chickpeas, cherry tomatoes, cucumber, olives, and red onion. Drizzle with tahini dressing before serving.

Notes

delicious

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