Hearty Vegan Power Bowl

🥘 Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 avocado, sliced
• 1 sweet potato, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 lemon, juiced
• Fresh spinach leaves
• Pumpkin seeds for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   In a pot, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
3. 3
   On a baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
4. 4
   In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add chickpeas and sauté for 5-7 minutes until crispy.
5. 5
   In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and water to create a creamy dressing.
6. 6
   Assemble the bowl by placing a bed of spinach leaves, followed by cooked quinoa, roasted sweet potatoes, crispy chickpeas, and avocado slices.
7. 7
   Drizzle the tahini dressing over the top and garnish with pumpkin seeds.
8. 8
   Serve warm and enjoy your nourishing power bowl!

📊 Nutritional Information

• Calories: 750 kcal
• Protein: 25g
• Carbohydrates: 85g
• Fats: 35g
• Fiber: 20g
• Vitamin A: 120% DV
• Vitamin C: 60% DV
• Iron: 30% DV

💡 Cooking Tips

• Rinse quinoa thoroughly before cooking to remove any bitterness.
• For extra flavor, add a pinch of cayenne pepper to the sweet potatoes before roasting.
• Ensure chickpeas are completely dry before sautéing to achieve maximum crispiness.
• Adjust the thickness of the tahini dressing by adding more water if needed.
• Feel free to add other favorite vegetables like kale or roasted bell peppers to the bowl.