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Roasted Vegetable and Chickpea Bowl

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Main Dish
  • 1 medium zucchini diced
  • 1 red bell pepper chopped
  • 1 medium sweet potato peeled and cubed
  • 1 cup cherry tomatoes
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
For the Grain Base
  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt
For the Tahini Sauce
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove minced
  • 2 tablespoons water
  • Salt to taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Dice the zucchini, chop the bell pepper, peel and cube the sweet potato, and halve the cherry tomatoes.
  3. Rinse the quinoa under cold water until the water runs clear.
  4. Drain and rinse the chickpeas thoroughly.
Cooking
  1. In a large bowl, toss the zucchini, bell pepper, sweet potato, cherry tomatoes, and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
  2. Spread the vegetables and chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
  3. Meanwhile, combine the quinoa, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
Finishing
  1. Whisk together tahini, lemon juice, minced garlic, water, and salt in a small bowl until smooth and creamy; add more water if needed to reach drizzle consistency.
  2. Divide the cooked quinoa into bowls, top with the roasted vegetables and chickpeas, and drizzle with the tahini sauce before serving.