Quinoa Power Bowl with Lemon Tahini
Fuel your day with this vibrant and satisfying Quinoa Power Bowl, a perfect meal prep solution for busy weeks. Fluffy quinoa serves as the hearty base, topped with a rainbow of oven-roasted sweet potatoes, broccoli, and red bell peppers. Protein-rich chickpeas add a satisfying crunch, while creamy avocado slices and a sprinkling of pumpkin seeds provide healthy fats. The bowl is brought together with a luscious, dairy-free lemon-tahini dressing that's both tangy and rich. This vegan and gluten-free dish is not only a feast for the eyes but also packed with fiber, plant-based protein, and essential vitamins, making it an ideal lunch or light dinner for health-conscious foodies.
Equipment
Ingredients
Instructions
- 1Preheat oven to 425°F (220°C). Toss sweet potato and broccoli with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes.
- 2Cook quinoa according to package directions. Fluff with a fork.
- 3In a small bowl, whisk together tahini, lemon juice, maple syrup, and 3-4 tbsp water until smooth to make the dressing.
- 4Toss the roasted chickpeas with the remaining olive oil and paprika (optional) in the last 5 minutes of roasting.
- 5Assemble bowls: quinoa, roasted vegetables, chickpeas, avocado. Drizzle generously with lemon-tahini dressing.
What others say
No ratings yet
Be the first to rate this recipe and share your feedback.
Rate Recipe!
RECIPE BY
Leckere Rezepte
We are a team of passionate cooks and food enthusiasts.
