Roasted Chickpea & Quinoa Bowl

Here’s a simple plant-based dish that’s loaded with nourishing easy ingredients like chickpeas, quinoa, roasted sweet potatoes, and broccoli. This bowl is made complete with a sweet, earthy taste from the turmeric dressing!

What You’ll Need

In the Oven

• 1 can chickpeas, drained and patted dry

• 2 medium sweet potatoes, cut into cubes

• 2 cups broccoli florets

• olive oil

• salt and pepper

• garlic powder

• Italian seasoning

On the Stove

• 1 cup quinoa

• 1 cup chopped spinach

Turmeric Honey Dressing

• 2 tbsp olive oil

• 2 tbsp tahini

• 1 tbsp honey

• 2 tsp Dijon mustard

• 3/4 tsp ground turmeric

• salt and pepper

Instructions

1. Preheat oven to 400

2. While oven is preheating, prep chickpeas, sweet potatoes, and broccoli

3. Place sweet potatoes in the oven about 10 minutes before adding broccoli and chickpeas to allow more time to roast

4. Add chickpeas and broccoli into oven and roast for 20-25 minutes

5. Cook quinoa according to package. Once cooked, toss chopped spinach and allow to wilt

6. Make your bowl

Notes

• Crumble feta cheese on top for adding fat and satisfaction!

Nutritional Benefits

• Plant-based protein coming from the quinoa and chickpeas

• Nutritious, whole grain carbohydrates from the sweet potatoes

• Adding micronutrients with the broccoli

• Healthful fats from the olive oil and feta cheese

• Satisfaction (because your meals should satisfy you) coming from the turmeric dressing