Energy-Boosting Vegan Power Bowl

🥘 Ingredients

• 100 g cooked quinoa
• 120 g chickpeas, drained and rinsed
• 1 tsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 pinch salt
• 1 cup fresh spinach
• 1/2 medium avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 2 tbsp shredded carrots
• 1 tbsp pumpkin seeds
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/2 tsp maple syrup
• 1 pinch black pepper

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200 degrees C.
2. 2
   Pat the chickpeas dry, then toss them with olive oil, smoked paprika, garlic powder, and salt.
3. 3
   Spread the chickpeas on a baking tray and roast for 20 minutes until slightly crisp.
4. 4
   While the chickpeas roast, prepare the dressing by whisking together tahini, lemon juice, water, maple syrup, and black pepper until smooth.
5. 5
   Arrange the spinach, cooked quinoa, cherry tomatoes, cucumber, and shredded carrots in a bowl.
6. 6
   Top with roasted chickpeas, sliced avocado, and pumpkin seeds.
7. 7
   Drizzle the lemon-tahini dressing over the bowl and serve immediately.

📊 Nutritional Information

• Fiber: 14 g per serving
• Iron: 5 mg per serving
• Magnesium: 120 mg per serving
• Potassium: 780 mg per serving
• Vitamin C: 22 mg per serving
• Vitamin E: 3 mg per serving
• Folate: 180 mcg per serving

💡 Cooking Tips

• Dry the chickpeas well before roasting to help them crisp up better.
• If the tahini dressing becomes too thick, add 1 teaspoon of water at a time until pourable.
• Cook quinoa in advance and chill it for faster lunch prep.
• Add the avocado just before serving to keep it fresh and green.
• Roast extra chickpeas in batch for quick, crunchy toppings later in the week.