Quinoa Power Bowl
Fuel your day with this bowl, packed with crisp veggies, savory pan-seared chickpeas, and fluffy quinoa. A creamy, dairy-free lemon-tahini dressing makes it truly unforgettable.
Servings 6
Calories 454kcal
Equipment
- Medium saucepan with a tight-fitting lid
- Large cast-iron skillet
- Small bowl or liquid measuring cup
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Bowls
- 1⅓ cups dry tri-color quinoa rinsed
- One 29-ounce can or two 15-ounce cans chickpeas, rinsed and patted thoroughly dry
- 1 tablespoon avocado oil
- 3 mini seedless cucumbers sliced into thin rounds
- 1½ cups grape tomatoes quartered
- 3 small ripe avocados pitted and sliced
- ⅓ cup Quick-Pickled Shallots for garnish
- Fresh dill fronds and flat-leaf parsley for garnish
- Sumac for sprinkling
Spiced Chickpea Seasoning
- 1¼ teaspoons smoked paprika
- ¾ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon fine sea salt
Creamy Lemon-Tahini Drizzle
- ⅓ cup smooth tahini
- ⅓ cup cool water plus more to thin
- ¼ cup fresh lemon juice from 1 to 2 lemons
- 1 small garlic clove minced
- Pinch of fine sea salt optional
Instructions
- Whip Up the Tahini Drizzle: In a small bowl, whisk together the tahini, cool water, fresh lemon juice, and minced garlic. If the dressing becomes too thick, add another tablespoon of water at a time until it reaches a smooth, pourable consistency. Season with an optional pinch of salt, if desired. Set aside.
- Simmer the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2⅔ cups of fresh water. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and let simmer for 15 minutes. After 15 minutes, remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Fluff with a fork before serving.
- Sear the Chickpeas: While the quinoa rests, prepare the chickpeas. In a small bowl, toss together the smoked paprika, coriander, garlic powder, onion powder, black pepper, and salt. Add the thoroughly dried chickpeas to the bowl and toss to coat evenly. Heat the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, add the seasoned chickpeas in a single layer. Cook for 8–10 minutes, stirring occasionally, until they are deeply golden and lightly crisped.
- Prep the Fresh Components: As the other elements cook, prepare the fresh ingredients. Slice the cucumbers, quarter the tomatoes, and chop a generous amount of fresh dill and parsley.
- Build the Foundation: Divide the fluffy, cooked quinoa evenly among six serving bowls, creating a warm base for the toppings.
- Arrange and Serve: Artfully arrange the crisped chickpeas, cucumber rounds, and quartered tomatoes over the quinoa. Add the sliced avocado to each bowl. Garnish generously with pickled shallots, fresh herbs, and a final dusting of sumac. Drizzle with the lemon-tahini dressing right before serving.
Notes
Storage: For best results, store the components separately in airtight containers in the refrigerator for up to 3 days. Assemble and add the dressing just before you plan to eat.
Ingredient Swaps: Feel free to substitute farro or barley for quinoa; adjust cooking time and liquid as needed. Black beans or seasoned lentils are a great alternative to chickpeas. For a non-vegan version, crumbled feta cheese makes a delicious, salty addition.
Dressing Tip: Tahini can sometimes "seize" and become stiff when mixed with liquid. If this happens, don't worry! Just continue to whisk while adding a small amount of cool water until it loosens up and becomes silky smooth again.
🍽️ Nutrition Facts (Per Serving)
- Calories: 454
- Total Fat: 21 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 7.5 g
- Monounsaturated Fat: 8.5 g
- Cholesterol: 0 mg
- Sodium: 305 mg
- Total Carbohydrate: 59 g
- Dietary Fiber: 16 g
- Total Sugars: 5 g
- Includes: 0 g Added Sugars
- Protein: 15 g
- Vitamin D: 0 mcg
- Calcium: 138 mg
- Iron: 5 mg
- Potassium: 825 mg
- Vitamin C: 21 mg