Description
A flavorful and nutritious roasted chickpea and avocado quinoa bowl topped with tahini dressing.
Ingredients
Scale
- 2 cans (425g each) chickpeas, drained and dried
- 2 tbsp (30ml) olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and freshly ground black pepper, to taste
- 2 large avocados, sliced
- 4 cups (720g) cooked quinoa or brown rice
- 1/4 cup (60ml) tahini
- 1 medium lemon, juiced
- A splash of water, for dressing consistency
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium mixing bowl, toss the thoroughly drained and dried chickpeas with olive oil, chili powder, cumin, a generous pinch of salt, and freshly ground black pepper, making sure each chickpea is evenly coated.
- Spread the seasoned chickpeas in a single layer on a large baking sheet. Roast for 20–25 minutes, or until golden brown and crispy.
- While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together the tahini and fresh lemon juice.
- Gradually add a splash of water, whisking continuously, until the dressing becomes smooth and pourable.
- Divide the cooked quinoa or brown rice evenly among four serving bowls. Arrange the warm roasted chickpeas and freshly sliced avocado over the grains in each bowl.
- Drizzle each bowl generously with the tahini dressing just before serving. Enjoy!
Notes
- This dish is versatile; feel free to add other vegetables or toppings of your choice.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg