Spoon Simple
Quinoa Power Bowls
Meal-prep-friendly quinoa power bowls with roasted vegetables, chickpeas, and a lemon tahini dressing. High protein, high fiber, and genuinely delicious.
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — Cook the quinoa
- 1½ cups quinoa
- 3 cups vegetable broth
- ½ tsp salt
Step 2 — Roast the chickpeas and vegetables
- 1 can (15 oz) chickpeas (drained, dried)
- 2 cups sweet potato (cubed)
- 1 red bell pepper (sliced)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper
Step 3 — Make the lemon tahini dressing
- ¼ cup tahini
- Juice of 2 lemons
- 2 tbsp olive oil
- 1 garlic clove (minced)
- 2-4 tbsp water
- Salt to taste
Step 4 — Assemble bowls
- 2 cups baby spinach
- ½ cup cucumber (sliced)
- ¼ cup red onion (thinly sliced)
- ¼ cup kalamata olives
- Fresh parsley
Instructions
- 1
Cook the quinoa
Rinse quinoa. Combine with vegetable broth and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes until liquid is absorbed. Fluff with a fork.
- 2
Roast the chickpeas and vegetables
Preheat oven to 400°F. Toss chickpeas and sweet potato with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet. Roast 20-25 minutes, adding red pepper in the last 10 minutes, until vegetables are tender and chickpeas are crispy.
- 3
Make the lemon tahini dressing
Whisk together tahini, lemon juice, olive oil, garlic, and enough water to reach a drizzleable consistency. Season with salt.
- 4
Assemble bowls
Divide quinoa into bowls. Top with roasted vegetables and chickpeas, spinach, cucumber, red onion, and olives. Drizzle generously with lemon tahini dressing. Top with fresh parsley.
Nutrition per serving: 490 cal · 18g protein · 62g carbs · 22g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
