This bowl proves that meatless meals can be the most exciting thing on the table. Roasting brings out the sweetness in the peppers and turns the chickpeas golden and crisp. A bright lemon-tahini sauce pulls every colorful element together.
Prep: 15 mins Cook: 25 mins Serves: 3
Ingredients
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and dried
- 2 red bell peppers, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small garlic clove, grated
- 2 cups baby spinach
- Quarter cup chopped parsley
Instructions
- Heat the oven to 425F and cook the quinoa in 2 cups of water until fluffy, about 15 minutes.
- Toss the chickpeas and peppers with the olive oil, paprika, cumin, salt, and pepper.
- Spread them on a baking sheet and roast for 22 to 25 minutes, shaking the pan halfway.
- Whisk the tahini, lemon juice, garlic, and a splash of water into a pourable sauce, seasoning to taste.
- Divide the quinoa among bowls and top with the spinach so it wilts slightly from the warmth.
- Pile on the roasted chickpeas and peppers.
- Drizzle generously with the lemon-tahini sauce and scatter the parsley on top.
Tips
- Drying the chickpeas thoroughly is the key to getting them crisp instead of soft.
- Add a spoon of water at a time to the tahini until it reaches a silky, drizzle-friendly texture.
- Roast a tray of these components ahead for fast lunches all week.