Wholesome grain bowl with roasted vegetables, chickpeas, and lemon-tahini dressing, perfect for lunch or dinner.
# What You Need:
→ Grains
01 - 1 cup quinoa (uncooked)
02 - 2 cups water
03 - 0.5 teaspoon salt
→ Roasted Vegetables
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon ground cumin
11 - 0.25 teaspoon black pepper
→ Chickpeas
12 - 1 can (15 oz) chickpeas, drained and rinsed
13 - 1 tablespoon olive oil
14 - 0.5 teaspoon smoked paprika
15 - 0.25 teaspoon salt
→ Lemon-Tahini Dressing
16 - 0.25 cup tahini
17 - 2 tablespoons freshly squeezed lemon juice
18 - 2 tablespoons water, plus more to adjust consistency
19 - 1 garlic clove, minced
20 - 0.25 teaspoon salt
→ Toppings
21 - 0.25 cup fresh parsley, chopped
22 - 0.25 cup crumbled feta cheese (optional, omit for vegan)
23 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
03 - In a large bowl, toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, oregano, cumin, and black pepper until evenly coated. Spread the mixture evenly on the prepared baking sheet.
04 - Roast vegetables in the oven for 20 to 25 minutes, stirring once halfway through, until tender and lightly browned.
05 - In a small bowl, toss chickpeas with olive oil, smoked paprika, and salt. Spread them on a separate baking sheet and roast in the oven for 15 to 20 minutes until crispy.
06 - Whisk together tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth. Add additional water as needed to reach a drizzling consistency.
07 - Divide cooked quinoa evenly among four bowls. Top with roasted vegetables and crispy chickpeas. Drizzle with lemon-tahini dressing. Garnish with chopped parsley, optional feta cheese, and a lemon wedge.
