Roasted Chickpea Tahini Quinoa Bowl
I've been playing around with roasted chickpeas for a bit now and I hands down love the version that I found at ohsheglows.com (link below) which uses a tsp of olive oil. I try not to use it at all if I can help it, but the amount is pretty small and it makes a big differences in the taste of roasted chickpeas. In other news, as you maybe have noticed, I really really like Tahini. It is just so creamy and when you add garlic and lemon it becomes this creamy tangy delicious sauce. Use it as a salad dressing or sauce and POUR it on everything! If you cook your quinoa and roast your potatoes and chickpeas ahead of time then this bowl will take less then the 10 minutes it takes to steam your veggies (or use a rice cooker steamer tray and cook the veggies with the quinoa)!
Chickpea Recipe adopted from: ohsheglows.com
- 2 c quinoa, uncooked
- 4 c water
- 1 ts salt
- 4 c chickpeas (cooked or canned)
- 1-2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp cayenne pepper (optional)
- 5 c raw broccoli
- 5 large carrots
- 1-2 tbsp bragg liquid aminos
- 3 lb russet potatoes
Tahini Garlic Sauce
- 1/2 c tahini
- 1/2 c water (you can add up to 1/4 c more water for a thinner consistency)
- 2 cloves of garlic
- 1/4 c fresh lemon juice
- 1/2 tsp salt
- Pour water, quinoa, and salt into rice cooker and turn on. This should take about 45 minutes. Hassle free is my favorite.
- If cooking over the stove, bring water and salt to a boil over high heat in a medium sized saucepan (use a lid to speed up the boiling process). When water is boiling add quinoa.
- Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 additional minutes. Turn off heat and let stand, covered, for 5 minutes.
- If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for an additional 5 minutes, until all the water has been absorbed. Set aside.
- Roasted Chickpeas:
- Preheat oven to 400° F.
- Drain liquid from chickpeas and let them set out to dry or roll them around on a pan or in a bowl lined with paper towels.
- In a medium sized bowl combine chickpeas, oil, salt, and spices and mix until evenly coated. Transfer seasoned chickpeas to a large baking sheet and place in the oven.
- Bake chickpeas for 20 minutes, remove from oven, and flip (or stir them around) and return to the oven to bake for another 20 minutes.
- Remove chickpeas from the oven and test, they should be crunchy.
- You can bake chickpeas for an additional 5-10 minutes for an even crispier texture (if desired).
- Remove from oven and let cool.
- Oil-Free Roasted Russet Potatoes:
- Preheat oven to 400° F (TIP: bake potatoes and chickpeas at the same time).
- Scrub and/or peel. Chop into bite sized pieces.
- Bake for 25 minutes, remove from the oven, and gently flip all potato pieces (the bottoms will stick to the pan if you aren’t careful when flipping). Return pan to the oven and bake for an additional 20 minutes until potatoes are soft. Set aside.
- Tahini Garlic Sauce:
- In a blender or food processor combine tahini, water, garlic, lemon juice, and salt and blend until smooth. Set aside.
- Store in refrigerator for up to 1 week.
- Steamed Broccoli and Carrots:
- Wash, peel, and chop carrots into bite sized pieces (if you have a food processor then this process only takes about 20 seconds-perfect).
- Buy pre-chopped broccoli (like from Costco) or wash and chop broccoli yourself.
- In a large heavy pan heat ½ cup water and bring to a simmer. Add carrots and steam for about 3 to 5 minutes until soft, set aside.
- Add another ½ cup water to the pan and bring water to a simmer and add broccoli. Steam for about 5 minutes until broccoli is soft.
- Season steamed vegetables with liquid aminos.
- To Serve:
- Place about ¾ cup cooked quinoa, 1/2 cup potatoes, 1/2 cup roasted chickpeas and 1 cup vegetables in a bowl or on a plate and drizzle with about 2 tablespoons of the tahini garlic sauce over the top.
- Serve HOT.