Veggie Quinoa Bowl w/ Spiced Chickpeas
Veggie Quinoa Bowl w/ Spiced Chickpeas

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, veggie quinoa bowl w/ spiced chickpeas. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Veggie Quinoa Bowl w/ Spiced Chickpeas is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Veggie Quinoa Bowl w/ Spiced Chickpeas is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have veggie quinoa bowl w/ spiced chickpeas using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Veggie Quinoa Bowl w/ Spiced Chickpeas:
  1. Take chickpeas
  2. Get large sweet potato
  3. Make ready cauliflower
  4. Get garlic cloves
  5. Prepare red onion
  6. Get baby kale
  7. Prepare non-fat greek yogurt
  8. Prepare tahini paste
  9. Take maple syrup
  10. Prepare paprika
  11. Prepare cumin
  12. Take garlic powder
  13. Make ready tumeric
  14. Get oregano
  15. Prepare roasted pumpkin seeds
  16. Get cooked quinoa
  17. Make ready lemon
  18. Get olive oil
  19. Take salt and pepper
Steps to make Veggie Quinoa Bowl w/ Spiced Chickpeas:
  1. Preheat oven to 425°F
  2. Drain and rinse chickpeas and set aside
  3. Crush and finely chop garlic. And cut lemon in half and set aside.
  4. Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss.
  5. Place roasting pan into oven for 12 minutes.
  6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well.
  7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes.
  8. Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm.
  9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking.
  10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes.
  11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve.

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