Quinoa Power Bowl with Roasted Chickpeas and Lemon-Tahini Dressing

A vibrant and protein-packed lunch bowl featuring fluffy quinoa, crispy roasted chickpeas, and a zesty lemon-tahini dressing. Easily customizable with your favorite vegetables.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.44/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Rinsed)

£0.75

2cupsWater

1canChickpeas(Drained and rinsed)

£0.65

2tablespoonsOlive Oil

£0.20

1teaspoonPaprika

£0.05

0.5teaspoonGarlic Powder

£0.03

0.3teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

1Cucumber(Diced)

£0.80

1pintCherry Tomatoes(Halved)

£1.20

0.3Red Onion(Thinly sliced)

£0.15

5ouncesSpinach(Fresh)

£1.00

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

3tablespoonsTahini

£0.40

2tablespoonsWater(For thinning dressing)

1cloveGarlic(Minced)

£0.03

0.3cupFresh Parsley(Chopped)

£0.30

Total Cost

£5.74

£1.44 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Cook Quinoa: Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.
3.
Prepare Chickpeas: In a bowl, toss drained and rinsed chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
4.
Roast Chickpeas: Bake for 20-25 minutes, or until crispy, stirring halfway through.
5.
Make Lemon-Tahini Dressing: In a small bowl, whisk together lemon juice, tahini, minced garlic, and water (start with 2 tablespoons and add more until desired consistency is reached). Season with salt and pepper to taste.
6.
Assemble Bowls: Divide cooked quinoa, roasted chickpeas, spinach, cucumber, cherry tomatoes, and red onion among four bowls.
7.
Drizzle with Lemon-Tahini Dressing and garnish with parsley. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (350g)

550 kcal / 2301 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Customize with other vegetables like bell peppers, carrots, or avocado.

Add a sprinkle of feta cheese or nutritional yeast for extra flavor (if not vegan).

For a spicier kick, add a pinch of cayenne pepper to the chickpeas.

Prepare the components ahead of time for a quick and easy lunch during the week.

Cooking Equipment

Oven

Saucepan

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress and Apple Salad with Mint Vinaigrette

A light and refreshing salad featuring peppery watercress, crisp apple, and a vibrant mint vinaigrette. Perfect as a starter or side dish.

10 minutes

4 servings

Easy

"The peppery watercress and crisp apple provide a refreshing contrast to the savory quinoa bowl. The light mint vinaigrette echoes the freshness of the lemon-tahini dressing, creating a cohesive and palate-awakening start to the meal without being heavy."