Power Quinoa & Roasted Veggie Bowl

🥘 Ingredients

• 100g quinoa (dry)
• 100g canned chickpeas (drained and rinsed)
• 1 medium red bell pepper
• 1 small zucchini
• 50g baby spinach
• 1 small carrot
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp tahini
• 1 tsp lemon juice
• 1 tsp maple syrup
• 1 tbsp toasted pumpkin seeds
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   Cut the red bell pepper, zucchini, and carrot into bite-sized pieces.
3. 3
   On a baking tray, toss chickpeas, bell pepper, zucchini, and carrot with half of the olive oil, smoked paprika, salt, and pepper.
4. 4
   Roast for 20-25 minutes, stirring halfway, until veggies are golden and chickpeas crispy.
5. 5
   Meanwhile, rinse quinoa thoroughly and cook according to package instructions (usually simmer in double the amount of water for 15 minutes). Fluff with a fork.
6. 6
   In a small bowl, whisk tahini, lemon juice, maple syrup, a pinch of salt, and 1 tbsp water until smooth.
7. 7
   To assemble, layer spinach, cooked quinoa, and roasted veggies in a bowl.
8. 8
   Drizzle tahini dressing over the top, sprinkle with toasted pumpkin seeds and parsley.
9. 9
   Serve warm and enjoy your power lunch!

📊 Nutritional Information

• Fiber: 12g
• Vitamin C: 52mg (58% DV)
• Iron: 5mg (28% DV)
• Calcium: 120mg (12% DV)
• Magnesium: 110mg (26% DV)
• Potassium: 1050mg (22% DV)

💡 Cooking Tips

• For extra crunch, dry the chickpeas thoroughly before roasting.
• You can swap vegetables with what's in season or your favorites.
• Batch-cook quinoa in advance to save time for future meals.
• Taste the tahini dressing before drizzling; add water for a thinner texture.