Tuesday, June 2, 2020

Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce

Spices inward My deoxyribonucleic acid


For the roasted broccoli

  • ii
    medium heads broccoli, cutting into small florets

  • 1
    olive crude oil

  • i/4
    common salt

  • i/four

For the crispy chickpeas

  • i
    (15.5 ounce) tin chickpeas, drained as well as rinsed

  • 2
    olive crude oil

  • ane
    harissa seasoning*

  • ane/four
    table salt

  • 1/four

For the tahini sauce

  • one/ii
    loving cup

  • zest of i meyer lemon*

  • juice of 1 meyer lemon*

  • ane
    pure maple syrup

  • one
    kokosnoot aminos*

  • one
    clove garlic, minced

  • i/two
    common salt

  • ane/iv

  • ane/2
    hot water

For the crispy quinoa

  • three
    olive fossil oil

  • iii
    cooked quinoa*

For serving

  • i
    avocado, sliced

  • a handful of chopped fresh parsley together with chives

  • lemon wedges


  1. Begin past making the roasted broccoli and crispy chickpeas (they tin be roasted on one sail pan). Preheat oven to 400℉. Line a big rimmed baking canvas alongside parchment. Place the broccoli on one-half of the pan, together with the chickpeas on the other one-half. Drizzle the olive crude on the broccoli, as well as the olive oil on the chickpeas. Add salt too pepper to the broccoli in addition to toss. Add the harissa seasoning too table salt and pepper to the chickpeas and toss to coat. Bake for 25-30 minutes, or until chickpeas are gilt together with crispy, in addition to the broccoli is gilt on the edges.

  2. While the broccoli together with chickpeas are roasting, make the tahini sauce. Whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos, garlic, table salt, in addition to pepper until smoothen. Add the hot water as well as whisk once more until completely shine together with creamy.

  3. Make the crispy quinoa. Heat the olive oil in a large nonstick skillet over medium-high estrus. Once hot, add the quinoa inwards a unmarried layer in addition to press downwards to flatten it into the pan. Cook for ii minutes (don't bear upon!), so toss it about, as well as press it downwardly into the pan again. Cook for some other 2 minutes, so toss it about, in addition to repeat i-2 more times until quinoa is crispy in addition to gilt.

  4. To serve, superlative the crispy quinoa alongside the roasted broccoli together with chickpeas, sliced avocado, a generous drizzle of tahini sauce, and a handful of chopped parsley and chives. Serve amongst lemon wedges if desired!

Recipe Notes

*If y'all can't find dry out harissa seasoning (it'second ordinarily with all of the spices) yous tin function a mixture of smoked paprika, garlic powder, together with onion pulverization, or you tin purpose curry pulverization, or whatever spices you lot similar!

*This is the tahini I recommend and tin can't alive without. It'sec incredible!

*You tin sub meyer lemons for regular lemons if yous tin't find them.

*You tin can sub soy sauce or tamari for the coconut aminos.

*iii/four loving cup of dry out quinoa yields most iii cups cooked.

*Extra tahini sauce will keep inward the fridge for upwards to i calendar week!

There may be an affiliate link(second) inward this post, which means that if y'all click on a product link in a higher place as well as complete a buy, I’ll receive a modest committee at no extra price to you! As always, all opinions are my own. Thank you SO much for reading!