Recipe of Perfect Veggie Quinoa Bowl w/ Spiced Chickpeas

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Veggie Quinoa Bowl w/ Spiced Chickpeas. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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You can have Veggie Quinoa Bowl w/ Spiced Chickpeas using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Veggie Quinoa Bowl w/ Spiced Chickpeas

1. Make ready 1 can of chickpeas.
2. Prepare 1 of large sweet potato.
3. Take 1 cup of cauliflower.
4. Prepare 2 of garlic cloves.
5. It’s 1/2 cup of red onion.
6. Take 2 cups of baby kale.
7. Take 4.3 oz of non-fat greek yogurt.
8. Prepare 1 tbsp of tahini paste.
9. It’s 1 tsp of maple syrup.
10. It’s 1 tbsp of paprika.
11. It’s 1 tbsp of cumin.
12. Prepare 1 tsp of garlic powder.
13. Make ready 1 tsp of tumeric.
14. Prepare 1 dash of oregano.
15. Make ready 2 tbsp of roasted pumpkin seeds.
16. Make ready 2 cups of cooked quinoa.
17. Make ready 1 of lemon.
18. Prepare 5 tbsp of olive oil.
19. It’s to taste of salt and pepper.

Quinoa and chickpeas (also called garbanzo beans) give two different nutty flavors that come together adding interest and activity in the mouth.I've been making this recipe a lot since the new year.It's a healthy and Once you add the quinoa and chickpeas it's time to flavour the mix.I've added some coconut The creamy curry blend pairs so nicely with the veg in this dish for a beautifully spiced lunch or dinner.

Veggie Quinoa Bowl w/ Spiced Chickpeas step by step

1. Preheat oven to 425°F.
2. Drain and rinse chickpeas and set aside.
3. Crush and finely chop garlic. And cut lemon in half and set aside..
4. Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss..
5. Place roasting pan into oven for 12 minutes..
6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well..
7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes..
8. Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm..
9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking..
10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes..
11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve..

I always add some sort of wilted greens to give my bowl a pop of colour, and sweet, crunchy pear contrasts all the elements.Quinoa and roasted chickpeas give two different nutty flavors.This veggie bowl is packed with proteins, fibers, carbohydrates, vitamins, and minerals.

It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one!But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!Caulflower florets are tossed in a fragrant spice mixture, baked until tender, and served atop bowls of quinoa with peas in a creamy coconut milk sauce.Tender, juicy chicken spiced to perfection and tossed with fluffy quinoa, fresh veggies, warm naan and a creamy tahini sauce for a delicious dairy-free dish It's even great the next day!See post below for meal prep + leftover tips and try this bad boy with my crispy shawarma roasted chickpeas too!