Chickpea and Quinoa Power Bowl with Turmeric Tahini Dressing
Boost your midday meal with this anti-inflammatory and plant-based Chickpea and Quinoa Power Bowl! Packed with colorful veggies, delicious roasted chickpeas, and a vibrant turmeric tahini dressing, this bowl is fun to assemble, visually appealing, and perfect for fighting inflammation.
Ingredients
1 cup cooked quinoa or millet (for a quinoa-free option)
1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1 cup shredded red cabbage
1 cup diced cucumber
1 carrot, julienned
1/2 avocado, sliced
1/4 cup pomegranate seeds (optional for color and a nutrient boost)
Fresh parsley or cilantro for garnish
For the Turmeric Tahini Dressing: 1/4 cup tahini
Juice of 1 lemon
1/2 tsp ground turmeric
1/2 tsp maple syrup or honey
1 garlic clove, minced
Water to thin (as needed)
Salt and pepper to taste
Instructions
1
Prepare the chickpeas: Preheat the oven to 400°F (200°C). Toss the chickpeas in olive oil, smoked paprika, and cumin. Spread them on a baking sheet and roast for 20-25 minutes, until crispy and golden.
2
Cook the quinoa: If you haven’t already, cook the quinoa according to package instructions, then fluff with a fork and set aside.
3
Make the dressing: In a small bowl, whisk together the tahini, lemon juice, turmeric, maple syrup or honey, garlic, and a pinch of salt and pepper. Add water a little at a time to reach your desired consistency.
4
Assemble the bowl: In a large bowl, layer the cooked quinoa as the base. Arrange the red cabbage, cucumber, carrot, and avocado slices around the bowl. Add the roasted chickpeas in the center.
5
Drizzle and garnish: Generously drizzle the turmeric tahini dressing over the bowl. Top with fresh herbs and pomegranate seeds, if using, for added color and flavor.
Tags:
#AntiInflammatoryFoods#ChickpeaProtein#PlantBasedLunch#PowerBowlRecipe#VibrantEatsChefBryanCookingwithchefbryanKUTV
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