Veggie Bowl with Chickpeas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup of sliced zucchini
02 -
1 tablespoon of olive oil
03 -
2 cups of cooked quinoa
04 -
1 teaspoon of cumin
05 -
1 cup of cherry tomatoes
06 -
1 can of chickpeas, drained and rinsed
→ For the Sauce
07 -
1 teaspoon of maple syrup
08 -
Water to adjust the thickness
09 -
3 tablespoons of tahini
10 -
1 tablespoon of lemon juice
# Instructions:
01 -
Toss the chickpeas and veggies with the olive oil and cumin. Spread everything out on a baking sheet and roast at 400°F (200°C) for 20 minutes.
02 -
Whisk tahini, lemon juice, and maple syrup together. Add water a little at a time until the texture is smooth.
03 -
Scoop some quinoa into bowls, pile on the roasted chickpeas and veggies, then drizzle the tahini sauce on top.
# Notes:
01 -
You can make this ahead—it warms up great the next day.
02 -
The sauce will stay fresh in the fridge for up to 5 days.