Name: Roasted vegetable and chickpea bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas, drained and rinsed; 1/2 cup frozen shelled edamame; 1/4 cup dry quinoa; 3.5 oz broccoli florets, cut into bite-size pieces; 1/2 red bell pepper, sliced; 1 tsp olive oil; 1 1/2 tsp tahini; 1 tbsp lemon juice; 1/2 cup water; 2 tbsp nutritional yeast; 3/4 tsp salt; 1/2 tsp garlic powder; 1/2 tsp cumin; 2 tbsp water

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Pat the chickpeas very dry with a paper towel. On a half-sheet pan, toss only the chickpeas with half the olive oil, half the salt, and the cumin. Spread in a single layer and roast for 10 minutes.
Rinse the quinoa in a fine-mesh strainer for 30 seconds. On the roasting pan, add the edamame, broccoli, and bell pepper. Toss with the remaining olive oil, half the garlic powder, and another pinch of salt. Roast for 15 to 20 minutes more, stirring once halfway, until the chickpeas are crisp and the broccoli edges are browned.
In a small pot, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
In a small bowl, whisk together the tahini, nutritional yeast, lemon juice, remaining garlic powder, and a pinch of salt. Whisk in the water, one tablespoon at a time, until the sauce reaches a drizzling consistency.
Fluff the quinoa with a fork and scoop it into a bowl. Arrange the roasted vegetables, chickpeas, and edamame on top. Drizzle with the tahini sauce and serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes