Quick Quinoa Veggie Bowl
A vibrant and nutritious bowl featuring fluffy quinoa, tender roasted bell pepper, eggplant, and chickpeas, topped with creamy avocado slices and drizzled with a homemade zesty tahini lemon dressing.
Ingredients
- 1 cup quinoa cooked according to package instructions
- 1 medium bell pepper sliced
- 1 small eggplant cubed
- 1 can chickpeas 15 oz
- 2 tbsp olive oil for roasting
- pinch salt to taste
- pinch black pepper to taste
- 2 tbsp tahini
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2-4 tbsp water as needed to thin
- 1 medium avocado sliced
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the sliced bell pepper, cubed eggplant, and rinsed chickpeas with olive oil, salt, and black pepper. Spread them in a single layer and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, cook the quinoa according to the package instructions. Once cooked, fluff it with a fork.
- Prepare the tahini lemon dressing: In a small bowl, whisk together the tahini, lemon zest, and lemon juice. Gradually add 2-4 tablespoons of water, whisking until the dressing is smooth and creamy. Add more water if a thinner consistency is desired.
- To assemble the bowl, add a generous base of cooked quinoa to your serving bowl.
- Arrange the roasted bell pepper, eggplant, and chickpeas artfully on top of the quinoa.
- Add the freshly sliced avocado to the bowl.
- Drizzle generously with the prepared tahini lemon dressing. Serve warm or at room temperature and enjoy your nutritious meal!
Notes
Feel free to customize your bowl with other seasonal vegetables like zucchini, cherry tomatoes, or sweet potatoes. For added protein, you can include grilled chicken or tofu. The tahini dressing can be made in advance and stored in the fridge for up to 3 days. Adjust the amount of water in the dressing to reach your preferred consistency.