Pin It A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This bowl quickly became a family favorite for both lunch and dinner with its vibrant flavors and satisfying texture.
Ingredients
- Grains: 1 cup quinoa (uncooked), 2 cups water, 1/2 tsp salt
- Roasted Vegetables: 1 medium zucchini diced, 1 red bell pepper chopped, 1 small red onion sliced, 1 cup cherry tomatoes halved, 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp black pepper
- Chickpeas: 1 can (15 oz/400 g) chickpeas drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt
- Lemon-Tahini Dressing: 1/4 cup tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water (plus more as needed), 1 garlic clove minced, 1/4 tsp salt
- Toppings: 1/4 cup fresh parsley chopped, 1/4 cup crumbled feta cheese (optional omit for vegan), Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook Quinoa:
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa water and salt. Bring to a boil then reduce heat cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork.
- Prepare Vegetables:
- In a large bowl toss zucchini bell pepper onion and cherry tomatoes with olive oil oregano cumin and black pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast the vegetables for 20 25 minutes stirring halfway until tender and lightly browned.
- Prepare Chickpeas:
- In a small bowl toss chickpeas with olive oil smoked paprika and salt. Spread on a separate baking sheet and roast for 15 20 minutes until crispy.
- Make Dressing:
- In a small bowl whisk together tahini lemon juice water garlic and salt until smooth. Add a bit more water if needed for drizzling consistency.
- Assemble Bowls:
- Divide cooked quinoa among four bowls. Top each with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing. Garnish with parsley feta (if using) and a lemon wedge.
Pin It Sharing this bowl at the table brought smiles all around as everyone enjoyed the colorful fresh ingredients.
Required Tools
Medium saucepan Large baking sheet Mixing bowls Whisk Knife and cutting board
Notes
Swap quinoa for brown rice farro or bulgur as desired Add sliced avocado or olives for extra flavor For a gluten-free bowl ensure all packaged ingredients are certified gluten-free Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon
Allergen Information
Contains sesame (tahini) and dairy (feta if used) For vegan or dairy-free omit feta Always check labels for cross-contamination if sensitive to gluten or other allergens
Pin It Enjoy this wholesome bowl packed with flavor and nutrients as a quick meal any day of the week.
Questions & Answers
- → Can I substitute quinoa with other grains?
Yes, brown rice, farro, or bulgur can be used as alternatives depending on your preference and dietary needs.
- → How do I make the chickpeas crispy?
Toss chickpeas with olive oil, smoked paprika, and salt, then roast them at 425°F (220°C) for 15-20 minutes until golden and crunchy.
- → Is this bowl suitable for vegan diets?
Omit the feta cheese to keep the bowl fully vegan; the rest of the ingredients are plant-based.
- → What does the lemon-tahini dressing taste like?
The dressing combines creamy tahini with bright, tangy lemon juice and a hint of garlic, creating a smooth and flavorful drizzle.
- → Can this dish be prepared ahead of time?
Yes, you can roast the vegetables and chickpeas in advance and store them separately. Assemble the bowl and add dressing just before serving for best freshness.
- → Are there any allergen concerns?
This dish contains sesame (in tahini) and dairy if feta is included. For dairy-free or vegan options, simply exclude the feta.