Save A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This recipe quickly became my go-to for a healthy lunch that doesn't compromise on flavor or texture.
Ingredients
- Grains: 1 cup quinoa (uncooked), 2 cups water, 1/2 tsp salt
- Roasted Vegetables: 1 medium zucchini diced, 1 red bell pepper chopped, 1 small red onion sliced, 1 cup cherry tomatoes halved, 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp black pepper
- Chickpeas: 1 can (15 oz/400 g) chickpeas drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt
- Lemon-Tahini Dressing: 1/4 cup tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water (plus more as needed), 1 garlic clove minced, 1/4 tsp salt
- Toppings: 1/4 cup fresh parsley chopped, 1/4 cup crumbled feta cheese (optional omit for vegan), Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook Quinoa:
- Rinse quinoa under cold water. In a medium saucepan combine quinoa water and salt. Bring to a boil then reduce heat cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork.
- Prepare Vegetables:
- In a large bowl toss zucchini bell pepper onion and cherry tomatoes with olive oil oregano cumin and black pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast the vegetables for 20-25 minutes stirring halfway until tender and lightly browned.
- Prepare Chickpeas:
- In a small bowl toss chickpeas with olive oil smoked paprika and salt. Spread on a separate baking sheet and roast for 15-20 minutes until crispy.
- Make Dressing:
- In a small bowl whisk together tahini lemon juice water garlic and salt until smooth. Add a bit more water if needed for drizzling consistency.
- Assemble Bowls:
- Divide cooked quinoa among four bowls. Top each with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing. Garnish with parsley feta (if using) and a lemon wedge.
Save This bowl always brings everyone together at the table for a colorful wholesome meal.
Notes
Swap quinoa for brown rice farro or bulgur as desired. Add sliced avocado or olives for extra flavor. Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon.
Required Tools
Medium saucepan Large baking sheet Mixing bowls Whisk Knife and cutting board
Allergen Information
Contains sesame (tahini) and dairy (feta if used). For vegan or dairy-free omit feta. Always check labels for cross-contamination if sensitive to gluten or other allergens.
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Enjoy this vibrant bowl as a nutritious meal anytime you want a fresh flavorful dish.
Recipe Q&A
- → Can I substitute quinoa with other grains?
Yes, brown rice, farro, or bulgur can be used as alternatives to quinoa for this grain bowl.
- → How do I make the chickpeas crispy?
Toss chickpeas with olive oil, smoked paprika, and salt, then roast at 425°F for 15-20 minutes until crispy.
- → Is this dish suitable for a vegan diet?
Omit the feta cheese to keep the bowl vegan and dairy-free while maintaining full flavor.
- → What can I add for extra flavor?
Try adding sliced avocado or olives to enhance the taste and texture of the grain bowl.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep dressing separate for best freshness.