A colorful plant-based bowl with quinoa, roasted chickpeas, veggies, and a lemon-tahini drizzle.
Ingredients (serves 4)
- 2 cups cooked quinoa
- 1 can chickpeas, drained and roasted
- 2 cups mixed roasted vegetables
- 1 avocado, sliced
- 1 cup shredded red cabbage
- 3 tbsp tahini + lemon juice + water
- Olive oil, salt, pepper, paprika
Instructions
- Roast chickpeas and vegetables at 425°F with oil, paprika, salt, and pepper for 20 minutes.
- Whisk tahini, lemon, water, and salt into a pourable sauce.
- Divide quinoa into bowls; add veggies, chickpeas, cabbage, and avocado.
- Drizzle sauce and serve.
Tip
Roast extra chickpeas for snacks and leftovers.