YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Power Bowl with Lemon-Tahini Drizzle
Oven-roasted chickpeas and fluffy quinoa tossed with fresh spinach and savory nutritional yeast, finished with a creamy lemon-tahini drizzle.
INGREDIENTS
1/2 cup Canned Chickpeas, drained
1/2 cup Cooked Quinoa
2 tablespoons Nutritional Yeast
1/2 tablespoon Tahini
1 cup Fresh Spinach
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Rinse the chickpeas and pat them thoroughly dry with a clean kitchen towel to ensure maximum crunch.
Spread the chickpeas on a baking sheet and roast for 20 minutes until they are golden and crispy.
In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until the sauce is smooth and pourable.
Place the warm cooked quinoa and fresh spinach in a bowl, tossing gently so the heat from the quinoa slightly wilts the greens.
Top the bowl with the crispy roasted chickpeas and a sprinkle of nutritional yeast for a boost of B-vitamins and savory flavor.
Drizzle the lemon-tahini dressing over the bowl and serve immediately.