Save A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This recipe quickly became a family favorite because of its ease and vibrant flavors, perfect for busy weeknights.
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 the 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 the 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 the Vegetables:
- Roast the vegetables for 20 25 minutes stirring halfway until tender and lightly browned.
- Prepare the 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 the 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 the 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 This dish always brings my family together around the table for a colorful and healthy meal.
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
Nutritional Information
Calories 420 Total Fat 18 g Carbohydrates 52 g Protein 13 g per serving
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Enjoy this wholesome bowl as a nutritious lunch or light dinner that energizes your day.
Frequently Asked Questions
- → What grain works best for this bowl?
Quinoa is traditional here, but brown rice, farro, or bulgur can be great alternatives depending on your preference.
- → How do I get crispy chickpeas?
Toss chickpeas with olive oil and smoked paprika, then roast them in a single layer at 425°F for 15-20 minutes until golden and crunchy.
- → Can the lemon-tahini dressing be made ahead?
Yes, prepare the dressing in advance and store it refrigerated. Stir well before drizzling over the bowl.
- → What if I want to make it dairy-free?
Simply omit the feta cheese garnish to keep the dish vegan and dairy-free without affecting flavor.
- → Are there recommended beverage pairings?
A crisp Sauvignon Blanc or sparkling water with lemon complements the fresh, tangy flavors nicely.
- → How can I add extra flavor or richness?
Adding sliced avocado or olives provides additional creaminess and depth to the bowl.