Hearty Vegetarian Dinners: Savory Chickpea & Quinoa Power Bowls

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2

   In a medium bowl, combine dried chickpeas and diced sweet potato. Drizzle with 1 tbsp olive oil, then add smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
3. 3

   Roast for 25-30 minutes, tossing halfway through, until sweet potatoes are tender and chickpeas are slightly crispy and golden brown.
4. 4

   While roasting, cook the quinoa: In a medium saucepan, combine rinsed quinoa, vegetable broth, and ½ tsp salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
5. 5

   Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, 1 tbsp olive oil, minced garlic, salt, and pepper. Gradually add warm water, 1 tablespoon at a time, whisking until smooth and pourable.
6. 6

   Assemble bowls: Divide mixed greens among 4 bowls. Top with cooked quinoa, roasted sweet potatoes, and crispy chickpeas. Arrange cherry tomatoes, diced cucumber, and sliced red onion. Drizzle generously with tahini dressing and garnish with fresh cilantro or parsley.