Hearty Quinoa and Avocado Power Bowl

🥘 Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons pumpkin seeds
• For the dressing:
• 3 tablespoons tahini
• 1 lemon, juiced
• 1 garlic clove, minced
• Salt and pepper to taste
• Water as needed

👨‍🍳 Instructions

1. 1
   Preheat the oven to 400°F (200°C).
2. 2
   In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
3. 3
   While the quinoa cooks, spread the chickpeas on a baking sheet. Drizzle with olive oil and sprinkle smoked paprika. Toss to coat evenly.
4. 4
   Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through, until crispy.
5. 5
   Prepare the dressing by whisking together tahini, lemon juice, minced garlic, salt, and pepper. Add water gradually until desired consistency is reached.
6. 6
   In a large bowl, assemble the power bowl by layering cooked quinoa, roasted chickpeas, avocado slices, cherry tomatoes, cucumber, feta cheese, and pumpkin seeds.
7. 7
   Drizzle the tahini dressing over the bowl and serve immediately.

📊 Nutritional Information

• Calories: 650 kcal
• Protein: 18g
• Carbohydrates: 70g
• Fats: 30g
• Fiber: 15g
• Sugar: 8g

💡 Cooking Tips

• Rinse the quinoa thoroughly before cooking to remove its natural bitter coating.
• Ensure chickpeas are well-coated with olive oil and spices for maximum flavor during roasting.
• Adjust the thickness of the tahini dressing by adding water slowly until you reach your preferred consistency.
• Prepare all ingredients beforehand to assemble the bowl quickly and keep everything fresh.
• For added protein, consider topping with a poached egg or adding tofu.