Name: Roasted vegetable and chickpea bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 3/4 medium zucchini, sliced into half-moons; 3/4 red bell pepper, diced; 1 tsp olive oil; 3/4 tsp smoked paprika; 1 tsp salt; 2 tbsp quinoa, rinsed; 1/4 cup water; 1 cup nonfat Greek yogurt; 1 tbsp lemon juice; 1 clove garlic, minced; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the dry chickpeas with the oil, smoked paprika, black pepper, and half the salt. Spread them out and roast for 10 minutes.
Remove the pan and add the zucchini and bell pepper. Toss to coat with the pan oils and spread everything into a single layer with space between the pieces. Roast for 15 minutes more until the vegetables are browned and chickpeas are crisp. Done when browned and crisp.
While the chickpeas roast, combine the rinsed quinoa, water, and a pinch of the salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when water is absorbed and quinoa is tender.
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and the remaining salt until smooth.
Fluff the quinoa with a fork and place it in a shallow bowl. Top with the roasted vegetables and chickpeas, then finish with the yogurt sauce.

Nutrition

Ingredients

Instructions

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