Protein-packed Roasted Veggie Power Bowl
This nutritious dinner boasts a medley of roasted vegetables, chickpeas, and quinoa, all topped with a zesty lemon tahini dressing. A deliciously filling way to get your protein fix!
ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato, cubed
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
- ¼ cup lemon juice
- 2 tablespoons tahini
- 2 tablespoons water
- ¼ teaspoon cayenne pepper (optional)
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until cooked.
- 3.
Spread sweet potato, bell pepper, zucchini, cherry tomatoes, and chickpeas on the prepared baking sheet. Drizzle with olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- 4.
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly charred.
- 5.
In a small bowl, whisk together lemon juice, tahini, water, parsley, and cayenne pepper (if desired) to make the dressing.
- 6.
Divide cooked quinoa among plates. Top with roasted veggies and drizzle with lemon tahini dressing.
