Spiced Chickpea & Quinoa Bowl
A warm grain bowl combining roasted chickpeas and fluffy quinoa with aromatic spices, served over sautéed vegetables. Customizable base and toppings allow endless variations while maintaining consistent spice profile and structure.
Ingredients
Method
Rinse quinoa under cold water until water runs clear. Dice onion and sweet potato into 3/4-inch cubes. Mince garlic and grate ginger. Pat dried chickpeas completely dry with a paper towel.
In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and grains are tender. Fluff with a fork and set aside.
Toss dried chickpeas with 1 tbsp olive oil, garam masala, paprika, and cumin. Spread on a baking sheet and roast at 400°F for 20–25 minutes, stirring halfway through, until golden and slightly crispy.
Heat 2 tbsp olive oil in a skillet over medium-high heat. Add diced onion and sweet potato; sauté for 8–10 minutes until softened and lightly browned. Stir in garlic and ginger, cook for 1 minute until fragrant. Add spinach and cook 2–3 minutes until wilted. Season with salt and black pepper.
Divide cooked quinoa between two bowls. Top each with sautéed vegetables, roasted chickpeas, and a drizzle of tahini-lemon dressing. Garnish with sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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