Grain Bowls with Chickpeas (Printable Version)
Colorful grain bowls with roasted sweet potatoes, fresh vegetables, protein-rich chickpeas and creamy homemade tahini dressing.
# Ingredients:
→ Grains
01 -
1 cup uncooked quinoa, rinsed
02 -
1 cup uncooked farro or brown rice (optional)
→ Vegetables
03 -
2 medium sweet potatoes, diced
04 -
1 cup broccoli florets
05 -
1 cup cherry tomatoes, halved
06 -
1 medium cucumber, diced
07 -
2 cups fresh spinach or kale
08 -
1 can (400g) chickpeas, drained and rinsed
09 -
1 ripe avocado, sliced
→ Toppings
10 -
2 tablespoons pumpkin seeds
11 -
1 tablespoon sesame seeds (optional)
→ Tahini Dressing
12 -
3 tablespoons tahini
13 -
Juice of 1 lemon
14 -
1 clove garlic, minced
15 -
1 tablespoon olive oil
16 -
1-2 tablespoons water
17 -
1/2 teaspoon ground cumin
18 -
Salt and pepper to taste
# Steps:
01 -
Combine rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
02 -
Preheat oven to 200°C. Toss diced sweet potatoes and broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
03 -
In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, cumin, salt, and pepper. Gradually add water until the dressing reaches your desired consistency.
04 -
Start with a base of cooked quinoa. Layer roasted sweet potatoes, broccoli, cherry tomatoes, cucumber, and fresh greens. Top with chickpeas, sliced avocado, and a sprinkle of pumpkin and sesame seeds.
05 -
Drizzle the tahini dressing over the assembled bowl. Serve immediately while the roasted vegetables are still warm.
# Notes:
01 -
This grain bowl can be prepared in advance and stored in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve.
02 -
For meal prep, portion ingredients into separate containers and assemble just before eating.