Ultimate Vegan Power Quinoa Bowl

🥘 Ingredients

• 1 cup quinoa
• 2 cups almond milk
• 1 ripe avocado, sliced
• 1 cup chickpeas, roasted
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh spinach leaves

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water.
2. 2
   In a medium saucepan, combine quinoa and almond milk. 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
   In a bowl, toss chickpeas with olive oil, smoked paprika, salt, and pepper. Roast in the oven at 400°F (200°C) for 20 minutes until crispy.
4. 4
   In a small bowl, mix tahini, maple syrup, and a splash of water to create a creamy dressing.
5. 5
   Assemble the bowl by layering cooked quinoa, fresh spinach, sliced avocado, roasted chickpeas, dried cranberries, and pumpkin seeds.
6. 6
   Drizzle the tahini dressing over the top and serve warm.

📊 Nutritional Information

• Calories: 850 kcal
• Protein: 25g
• Carbohydrates: 90g
• Fats: 40g
• Fiber: 15g
• Sugar: 25g

💡 Cooking Tips

• Ensure quinoa is thoroughly rinsed to remove any bitterness.
• Roast chickpeas until crispy for added texture and flavor.
• Adjust the thickness of the tahini dressing by adding more water if necessary.
• Feel free to add your favorite veggies for extra nutrients.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.