Quinoa & Roasted Vegetable Power Bowl
Quinoa & Roasted Vegetable Power Bowl
For an easy lunch or light dinner, make this nourishing, flavour-packed bowl with fluffy quinoa, caramelised roasted vegetables and a creamy lemon tahini dressing. Prep ahead and use up any leftover vegetables in the fridge. For extra crispy chickpeas, pat them dry before roasting and add them to the tray halfway through cooking
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 cup quinoa, rinsed, drained
- 2 cups water
- 1 medium sweet potato, peeled & diced
- 1 red capsicum, diced
- 1–1½ tbsp olive oil
- Salt & pepper, to taste
- ½ cup chickpeas (rinsed & drained)
- 1 cup kale, chopped
- 1 avocado, diced
- 2 tbsp pumpkin seeds, toasted
- Lemon Tahini Dressing
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tsp maple syrup
- 1–3 tbsp water
- Salt, to taste
Method
- Preheat the oven to 200°C and line a large baking tray with baking paper.
- Place the quinoa and water in a saucepan over medium heat. Bring to the boil, then reduce the heat to low, cover and simmer for 15 mins or until the liquid is absorbed. Remove from the heat and allow to rest for 5 mins before fluffing gently with a fork.
- Place sweet potato and capsicum on the prepared tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15 mins, then add the chickpeas to the tray and roast for a further 10–15 mins or until the vegetables are golden and tender.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup and a pinch of salt. Add water gradually until the dressing reaches a smooth pouring consistency.
- Divide the quinoa between bowls. Top with the roasted vegetables, chickpeas and kale.
- Add the avocado and sprinkle with toasted pumpkin seeds. Drizzle with the lemon tahini dressing and serve.
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