Turmeric Chickpea & Quinoa Power Bowl

Name: Turmeric Chickpea & Quinoa Power Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Deutsch
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 tsp ground turmeric; 1/2 tsp smoked paprika; 2 tbsp olive oil, divided; 1/2 cup uncooked quinoa, rinsed; 1 cup sweet potato, cubed; 1 cup broccoli florets; 1/4 cup red cabbage, thinly sliced; 2 tbsp tahini; 1 lemon, juiced; 1 clove garlic, minced; 2-3 tbsp warm water; Salt and pepper to taste

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This Turmeric Chickpea & Quinoa Power Bowl is a modern, immune-boosting vegan meal that's as delicious as it is nutritious. Perfect for a healthy lunch or dinner, it combines protein-rich roasted chickpeas coated in golden turmeric and smoked paprika with perfectly fluffy quinoa. The bowl is loaded with a rainbow of roasted sweet potatoes, broccoli, and red cabbage for maximum fiber and vitamins. Everything is brought together with a luxuriously creamy, dairy-free tahini-lemon dressing that adds a rich, tangy finish. Inspired by current wellness trends, this bowl is meal-prep friendly, deeply satisfying, and designed to fuel your body with clean, plant-based energy. Its vibrant colors and bold flavors make it a social media-worthy dish that's perfect for sharing.

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A colorful vegan power bowl with turmeric chickpeas, quinoa, roasted sweet potatoes, broccoli, and tahini dressing in a white ceramic bowl

Prep Time15 min

Cook Time25 min

Servings2 servings

Equipment

Baking sheetSmall potMixing bowl

Instructions

1
Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, turmeric, paprika, salt, and pepper. Spread on one side of a baking sheet.
2
Toss sweet potato and broccoli with remaining 1 tbsp oil, salt, and pepper. Place on the other side of the baking sheet. Roast for 20-25 minutes until tender and chickpeas are crispy.
3
Meanwhile, cook quinoa according to package directions.
4
Whisk tahini, lemon juice, garlic, and warm water in a small bowl until a smooth, pourable dressing forms. Season with salt.
5
Divide quinoa between two bowls. Top with roasted vegetables, chickpeas, and raw red cabbage. Drizzle generously with tahini dressing before serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.