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Roasted Vegetable & Chickpea Quinoa Bowl with Tahini Dressing
A healthy and flavorful vegan lunch bowl packed with roasted vegetables, protein-rich chickpeas, and quinoa, all drizzled with a creamy tahini dressing.
Prep Time
20 minutes
Total Time
55 minutes
Calories
475
Level
Easy
Yields
4 servings
Cost
£1.23
Cuisine:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
1cupQuinoa(Rinsed)
£0.75
2cupsVegetable Broth(Low Sodium)
£0.50
2cupsBroccoli Florets(Cut into bite-sized pieces)
£1.00
1Red Bell Pepper(Diced)
£0.80
0.5Red Onion(Sliced)
£0.25
1canChickpeas(Drained and rinsed)
£0.65
2tablespoonsOlive Oil(Extra Virgin)
£0.15
0.5teaspoonGarlic Powder
£0.05
0.5teaspoonPaprika
£0.03
0.3teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Or to taste)
£0.02
0.3cupTahini
£0.40
2tablespoonsLemon Juice(Freshly squeezed)
£0.10
1tablespoonMaple Syrup
£0.20
2tablespoonsWater(Or more, as needed to thin the dressing)
Total Cost
£4.91
£1.23 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
Cook Quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and quinoa is fluffy. Set aside.
- 3
Prepare Vegetables: In a large bowl, toss broccoli, bell pepper, red onion, and chickpeas with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on a baking sheet.
- 4
Roast Vegetables: Roast for 25-30 minutes, or until vegetables are tender and slightly browned. Flip halfway through to ensure even cooking.
- 5
Make Tahini Dressing: While vegetables are roasting, whisk together tahini, lemon juice, maple syrup, and water in a small bowl until smooth. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
- 6
Assemble Bowls: Divide cooked quinoa among bowls. Top with roasted vegetables and chickpeas. Drizzle generously with tahini dressing. Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (400g)
475 kcal / 1987 kJ
Carbs
58g
22% of RDA
Fat
22g
31% of RDA
Protein
18g
36% of RDA
Detailed Breakdown
Fibre
12 g
40% of RDA
Sugar
10 g
11% of RDA
Sodium
450 mg
20% of RDA
Saturated Fat
3 g
15% of RDA
Chef's Tips
Add a sprinkle of sesame seeds or chopped parsley for garnish.
Other vegetables like zucchini, carrots, or sweet potatoes can be added to the roasting pan.
Store leftover quinoa, roasted vegetables, and tahini dressing separately for optimal freshness. Dressing can be stored in the fridge for up to 5 days, vegetables and quinoa for up to 3 days.
Cooking Equipment
Oven
Baking Sheet
Large Bowl
Small Bowl
Whisk
Wine Pairings
No wine pairing suggestions available for this recipe.
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