Vegan Roasted Vegetable and Chickpea Quinoa Bowl - Vegan

The Vegan Roasted Vegetable and Chickpea Quinoa Bowl is a vibrant and heartwarming meal that beautifully showcases the flavors of the autumn season. This bowl is a feast for both the eyes and the palate, featuring a medley of perfectly roasted sweet potatoes, red bell peppers, zucchini, and crispy spiced chickpeas, all layered on a bed of fluffy quinoa and drizzled with a creamy tahini sauce.

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Temps de préparation 20

Temps de cuisson 30

Temps total 50

Type de plat Main Course

Cuisine Mediterranean

Portions servings

Calories 480 kcal

Ingrédients

1 cup quinoa

2 cups water

1 medium sweet potato, peeled and diced

1 red red bell pepper, diced

1 zucchini, zucchini, sliced

1 red red onion, quartered

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 can chickpeas, drained and rinsed

2 tablespoons tahini

1 tablespoon lemon juice

1 clove garlic, minced

2 tablespoons fresh parsley, chopped

1/4 cup pomegranate seeds

Instructions

Preheat your oven to 400°F (200°C).
In a medium pot, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, place the sweet potato, red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with paprika, cumin, sea salt, and black pepper, and toss to coat.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly charred.
In a small bowl, toss the chickpeas with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Spread them on a separate baking sheet and roast in the oven for 20 minutes, until crispy.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 1-2 tablespoons of water until smooth.
To assemble, divide the quinoa among four bowls. Top with the roasted vegetables, crispy chickpeas, and drizzle with the tahini dressing.
Garnish with fresh parsley and pomegranate seeds before serving.

Nutrition (per 100g)

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Vegan Roasted Vegetable and Chickpea Quinoa Bowl – Vegan