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Roasted Broccoli and Chickpea Bowls

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 550
A nutritious and flavorful bowl combining roasted broccoli, chickpeas, and fluffy quinoa, topped with a creamy lemon tahini dressing.

Ingredients

Vegetables

  • 1 large broccoli (cut into florets)
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • to taste salt and black pepper
  • 1 cup uncooked quinoa (prepared according to package directions)
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water (add more if needed for desired consistency)
  • 1 clove garlic (minced)
  • to taste salt

Instructions 

  • Preheat oven to 400°F (200°C). Toss broccoli and chickpeas with olive oil, garlic powder, onion powder, salt, and pepper. Roast for 25-30 minutes.
  • Cook quinoa according to package instructions, then let it stand for 5 minutes and fluff with a fork.
  • Whisk tahini, lemon juice, water, minced garlic, and salt until smooth. Add more water for desired consistency.
  • Divide cooked quinoa into bowls, top with roasted broccoli and chickpeas, then drizzle with tahini dressing.

Notes

Feel free to add fresh herbs or a squeeze of extra lemon for extra flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Vegetarian