Quinoa Protein Bowls with Roasted Chickpeas and Spicy Greens
High protein vegan grain bowls made with pilaf-style quinoa, smokey roasted chickpeas and spicy greens, topped with homemade Tahini Chili Sauce.
Ingredients
For the Quinoa
- ½ large yellow onion
- 2 cloves garlic
- 1½ cup dry quinoa
- 3 cups veggie broth
- 2 tsp lemon zest
For the Chickpeas
- 2 cans chickpeas
- 2 tbsp olive oil
- ½ tsp garlic granules
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp nutritional yeast
For the Spinach
- 10 oz fresh baby spinach
- 2 tbsp Sabal Oelek chili pastę
- 1 tbsp water
For the Tahini Chili Sauce
- ½ cup tahini
- 3 tbsp lemon juice
- 6-7 tbsp water
- 3-4 tbsp Sabal Oelek chili pastę
Instructions
Prep
- Finely chop the onion and mice the garlic, then set aside. Then drain and rinse the chickpeas, and set aside too.Zest a lemon and set aside, and then pre-heat the oven to 400 degrees.
Make the Quinoa
- Place a saucepan on the stove and set to medium heat. Add the olive oil and onions and cook for 5 minutes. Then add the garlic and then rinse the quinoa and add it to the pan as well. Add the lemon zest and a pinch of salt and pepper and stir to combine.
- Add the broth, bring to a boil, then lower the heat and cover with a snug-fitting lid. Cook for 15 minutes.
Roast the Chickpeas
- In the meantime, place the chickpeas on a baking tray with the olive oil and spices. Toss to coat and bake for 15 minutes. Then remove from the oven and sprinkle with nutritional yeast. Toss to coat and set aside.
Make the Tahini Chili Sauce
- Combine the tahini, lemon juice, and one tbsp of water in a bowl. Mix until the liquid is absorbed, and then add another tbsp of water. Mix and then repeat, adding just one spoonful of water at a time.
- Then stir in the chili paste and mix well. Add salt and pepper if needed and set aside until ready to serve.
Sauté the Spinach
- Add 2 tbsp of chili paste and 2 tbsp of water to a large pan with a lid. Then add the spinach, cover, and cook for 5 minutes to wilt the greens.
Serve
- Remove the lid from the quinoa, drain any excess liquid, and let it sit for 5-10 minutes. Then fluff with a fork and distribute into large bowls. Top with the roasted chickpeas, spicy spinach, and a generous drizzle of the Tahini Chili Sauce. Serve with extra lemon wedges on the side and enjoy!