Hello, I’m Laura. Today, I will show you a way to make veggie quinoa bowl w/ spiced chickpeas recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Veggie Quinoa Bowl w/ Spiced Chickpeas Recipe

Veggie Quinoa Bowl w/ Spiced Chickpeas is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Veggie Quinoa Bowl w/ Spiced Chickpeas is something which I’ve loved my entire life.

To be with this particular recipe, we have to first prepare a few components. You can cook veggie quinoa bowl w/ spiced chickpeas using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Veggie Quinoa Bowl w/ Spiced Chickpeas:

1. Make ready 1 can chickpeas
2. Prepare 1 large sweet potato
3. Make ready 1 cup cauliflower
4. Make ready 2 garlic cloves
5. Take 1/2 cup red onion
6. Prepare 2 cups baby kale
7. Take 4.3 oz non-fat greek yogurt
8. Make ready 1 tbsp tahini paste
9. Prepare 1 tsp maple syrup
10. Take 1 tbsp paprika
11. Take 1 tbsp cumin
12. Get 1 tsp garlic powder
13. Get 1 tsp tumeric
14. Prepare 1 dash oregano
15. Get 2 tbsp roasted pumpkin seeds
16. Take 2 cups cooked quinoa
17. Take 1 lemon
18. Make ready 5 tbsp olive oil
19. Prepare to taste salt and pepper

Instructions to make Veggie Quinoa Bowl w/ Spiced Chickpeas:

1. Preheat oven to 425°F
2. Drain and rinse chickpeas and set aside
3. Crush and finely chop garlic. And cut lemon in half and set aside.
4. Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss.
5. Place roasting pan into oven for 12 minutes.
6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well.
7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes.
8. Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm.
9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking.
10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes.
11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve.

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