YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Bowl with Grilled Vegetables and Tahini Drizzle
Oven-roasted chickpeas and quinoa tossed with grilled zucchini and peppers, finished with a creamy lemon-tahini drizzle and toasted hemp seeds.
INGREDIENTS
1 cup Cooked Chickpeas
3/4 cup Cooked Quinoa
1.5 tablespoons Tahini
2 tablespoons Hemp Hearts
1/2 cup Sliced Zucchini
1/2 cup Chopped Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon (juiced)
1/2 teaspoon Cumin
1/4 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the cooked chickpeas dry with a paper towel and toss them with olive oil, cumin, and smoked paprika.
Spread the chickpeas on the baking sheet and roast for 20-25 minutes until they are crispy and golden.
While chickpeas roast, heat a grill pan or skillet over medium-high heat and lightly char the zucchini and bell peppers until tender.
In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until a smooth, pourable consistency is reached.
Assemble the bowl by placing the cooked quinoa at the base, followed by the grilled vegetables and the crispy chickpeas.
Top the bowl with hemp hearts for extra protein and drizzle the lemon-tahini sauce over everything before serving.