This is a recipe I created for Calgary Co-op
Looking for new dinner ideas? I love making these power bowls – they are delicious, nutritious, filling, and so colorful – your eyes get to feast too!
You can double, triple, or quadruple this recipe or my Vegan Rice Power Bowl recipe for a week worth of meal planning!
Prep time: 30 minutes
Cook Time: 35 minutes
Serves 2-3
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Ingredients
Quinoa
- ⅔ cup dry quinoa
- 1 cup water
Roasted Veggies:
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup mushrooms, cut into quarters
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp ground pepper
Spiced Chickpeas:
- 1 cup cooked chickpeas
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp sea salt
- ¼ tsp ground pepper
Tahini Lemon Sauce:
- ¼ cup tahini
- ⅓ cup water
- 1½ tbsp lemon juice
- 1 small garlic clove, minced
- ¼ tsp sea salt
- ⅛ tsp ground pepper
To serve:
- 2 tbsp chopped parsley
- 2 tsp sesame seeds
Instructions
Quinoa:
In a small saucepan, bring 1 cup water to a boil.
Add the quinoa and stir.
Reduce the heat, cover with a lid, and simmer for 15 minutes.
Roasted Veggies:
Preheat oven to 400°f.
Place vegetables on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake for 30 minutes.
Spiced Chickpeas:
Heat up a medium pan on medium heat.
Add oil and allow it to warm up.
Add chickpeas and spices.
Mix well.
Sear on medium-high heat for 5 minutes , making sure to mix so it doesn’t burn.
Tahini Lemon Sauce:
Process all ingredients in a blender or with a whisk, into a creamy texture.
To assemble:
In two bowls, layer; quinoa, roasted vegetables, spiced chickpeas, parsley, sesame seeds, and tahini-lemon sauce.
Get creative with the veggies in this recipe, or use what you have in the fridge! You can use other vegetables for roasting like yam, eggplant, Brussels sprouts, squash, bell peppers etc.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media
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