Packed with protein and fresh Mediterranean flavors, these quinoa bowls are a wholesome, no-fuss lunch! Roasted chickpeas add crunch, while the zesty lemon-tahini dressing ties everything together. Ready in 35 minutes and easily customizable!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings
Cuisine: Mediterranean
Category: Lunch
Dietary Info: Vegetarian, Vegan Option, Gluten-Free
Ingredients
For the Bowl Base:
- ½ cup quinoa, rinsed
- 1 cup water
- 1 cup canned chickpeas, drained and patted dry
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp cumin
- Salt and pepper to taste
For the Roasted Veggies & Toppings:
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ½ avocado, sliced
- ¼ cup Kalamata olives
- Handful of fresh parsley
For the Lemon-Tahini Dressing:
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp water (adjust for consistency)
- 1 garlic clove, minced
- ½ tsp maple syrup (optional)
- Salt to taste
Equipment Needed
- Baking sheet
- Saucepan
- Mixing bowls
- Whisk
Instructions
1. Roast the Chickpeas:
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast 15-20 minutes until crispy.
2. Cook the Quinoa:
- In a saucepan, combine quinoa and water. Bring to a boil, then simmer covered for 12-15 minutes until fluffy. Let rest 5 minutes.
3. Prep the Veggies:
- While quinoa cooks, chop tomatoes, cucumber, red onion, and avocado.
4. Make the Dressing:
- Whisk tahini, lemon juice, water, garlic, maple syrup, and salt until smooth. Add more water if too thick.
5. Assemble the Bowls:
- Divide quinoa between bowls. Top with roasted chickpeas, fresh veggies, avocado, and olives. Drizzle with tahini sauce and garnish with parsley.
Nutrition Per Serving
- Calories: 480
- Protein: 14g
- Carbs: 52g
- Fat: 25g
- Fiber: 12g
Mediterranean Quinoa Bowls with Lemon-Tahini Dressing
Packed with protein and fresh Mediterranean flavors, these quinoa bowls are a wholesome, no-fuss lunch! Roasted chickpeas add crunch, while the zesty lemon-tahini dressing ties everything together. Ready in 35 minutes and easily customizable!
Equipment
- Baking sheet
- Saucepan
- Mixing bowls
- Whisk
Ingredients
For the Bowl Base:
- ½ cup quinoa rinsed
- 1 cup water
- 1 cup canned chickpeas drained and patted dry
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp cumin
- Salt and pepper to taste
For the Roasted Veggies & Toppings:
- 1 cup cherry tomatoes halved
- ½ cucumber diced
- ¼ red onion thinly sliced
- ½ avocado sliced
- ¼ cup Kalamata olives
- Handful of fresh parsley
For the Lemon-Tahini Dressing:
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp water (adjust for consistency)
- 1 garlic clove minced
- ½ tsp maple syrup (optional)
- Salt to taste
Instructions
Roast the Chickpeas:
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast 15-20 minutes until crispy.
Cook the Quinoa:
- In a saucepan, combine quinoa and water. Bring to a boil, then simmer covered for 12-15 minutes until fluffy. Let rest 5 minutes.
Prep the Veggies:
- While quinoa cooks, chop tomatoes, cucumber, red onion, and avocado.
Make the Dressing:
- Whisk tahini, lemon juice, water, garlic, maple syrup, and salt until smooth. Add more water if too thick.
Assemble the Bowls:
- Divide quinoa between bowls. Top with roasted chickpeas, fresh veggies, avocado, and olives. Drizzle with tahini sauce and garnish with parsley.