Roasted Vegetable and Chickpea Quinoa Bowl with Lemon-Tahini Dressing

A hearty and healthy vegan lunch bowl packed with roasted vegetables, protein-rich chickpeas, and fluffy quinoa, all drizzled with a tangy lemon-tahini dressing.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.21/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Rinsed well)

£0.75

2cupsWater or Vegetable Broth

£0.30

1canChickpeas(15 oz can, drained and rinsed)

£0.65

2cupsBroccoli florets

£0.90

1mediumSweet Potato(Peeled and diced)

£0.60

0.5mediumRed Onion(Sliced)

£0.20

2tablespoonsOlive Oil(Divided)

£0.25

1teaspoonPaprika

£0.10

0.5teaspoonGarlic Powder

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

2tablespoonsTahini

£0.40

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

1tablespoonsWater(To adjust dressing consistency)

£0.30

1teaspoonMaple Syrup or Agave Nectar(Optional, for sweetness)

£0.15

Total Cost

£4.84

£1.21 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
3.
Prepare the vegetables: In a large bowl, toss the broccoli florets, diced sweet potato, and sliced red onion with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet.
4.
Roast the vegetables: Roast for 20-25 minutes, or until the sweet potato is tender and the vegetables are slightly caramelized.
5.
Prepare the chickpeas: In the same bowl used for the veggies (no need to wash), toss the drained and rinsed chickpeas with the remaining 1 tablespoon of olive oil, salt, and pepper. Add the chickpeas to the baking sheet with the vegetables for the last 5-10 minutes of roasting to warm through and slightly crisp.
6.
Make the lemon-tahini dressing: In a small bowl, whisk together the tahini, lemon juice, water (start with 1 tablespoon and add more until desired consistency is reached), and maple syrup (if using).
7.
Assemble the bowls: Divide the cooked quinoa among four bowls. Top with the roasted vegetables and chickpeas. Drizzle generously with the lemon-tahini dressing. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (450g)

485 kcal / 2029 kJ

Carbs

59g

23% of RDA

Fat

21g

30% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

11 g

12% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Feel free to substitute other vegetables like bell peppers, zucchini, or Brussels sprouts.

Add a sprinkle of toasted sesame seeds or chopped fresh herbs like parsley or cilantro for extra flavor and garnish.

Prepare the quinoa and dressing ahead of time to save time during lunch prep.

Store leftovers in separate containers (quinoa, roasted vegetables, dressing) in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking sheet

Large bowl

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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