Save A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This recipe quickly became a family favorite for busy weeknights since it offers bold flavors with minimal effort.
Ingredients
- Grains: 1 cup quinoa (uncooked), 2 cups water, 1/2 tsp salt
- Roasted Vegetables: 1 medium zucchini diced, 1 red bell pepper chopped, 1 small red onion sliced, 1 cup cherry tomatoes halved, 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp black pepper
- Chickpeas: 1 can (15 oz/400 g) chickpeas drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt
- Lemon-Tahini Dressing: 1/4 cup tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water (plus more as needed), 1 garlic clove minced, 1/4 tsp salt
- Toppings: 1/4 cup fresh parsley chopped, 1/4 cup crumbled feta cheese (optional omit for vegan), Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook Quinoa:
- Rinse quinoa under cold water. In a medium saucepan combine quinoa water and salt. Bring to a boil then reduce heat cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork.
- Prepare Vegetables:
- In a large bowl toss zucchini bell pepper onion and cherry tomatoes with olive oil oregano cumin and black pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast the vegetables for 20-25 minutes stirring halfway until tender and lightly browned.
- Prepare Chickpeas:
- In a small bowl toss chickpeas with olive oil smoked paprika and salt. Spread on a separate baking sheet and roast for 15-20 minutes until crispy.
- Make Dressing:
- In a small bowl whisk together tahini lemon juice water garlic and salt until smooth. Add a bit more water if needed for drizzling consistency.
- Assemble Bowls:
- Divide cooked quinoa among four bowls. Top each with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing. Garnish with parsley feta (if using) and a lemon wedge.
Save Sharing this meal with my family always brings joy and inspiration for more wholesome cooking adventures together.
Notes
Swap quinoa for brown rice farro or bulgur as desired Add sliced avocado or olives for extra flavor For a gluten-free bowl ensure all packaged ingredients are certified gluten-free Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon
Required Tools
Medium saucepan Large baking sheet Mixing bowls Whisk Knife and cutting board
Allergen Information
Contains sesame (tahini) and dairy (feta if used) For vegan or dairy-free omit feta Always check labels for cross-contamination if sensitive to gluten or other allergens
Save Enjoy this vibrant bowl as a nourishing meal that can be customized easily to your taste and dietary needs.
Recipe FAQ
- → What grains work best for this bowl?
Quinoa is a great choice for its texture and nutrition, but you can substitute brown rice, farro, or bulgur based on preference.
- → How do I make the chickpeas crispy?
Toss drained chickpeas with olive oil, smoked paprika, and salt before roasting in the oven until golden and crunchy.
- → Can I make this dish vegan?
Yes, simply omit the crumbled feta cheese or use a plant-based alternative for a vegan-friendly option.
- → What is the best way to roast the vegetables?
Cut vegetables evenly, toss with olive oil and spices, then roast at 425°F (220°C) for 20-25 minutes until tender and lightly browned.
- → How can I adjust the dressing consistency?
Whisk tahini with lemon juice, garlic, salt, and water; add more water gradually until it reaches a smooth, drizzle-friendly texture.