Save A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This grain bowl has quickly become a favorite in my home for a quick and nourishing lunch
Ingredients
- Grains: 1 cup quinoa (uncooked), 2 cups water, 1/2 tsp salt
- Roasted Vegetables: 1 medium zucchini diced, 1 red bell pepper chopped, 1 small red onion sliced, 1 cup cherry tomatoes halved, 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp black pepper
- Chickpeas: 1 can (15 oz/400 g) chickpeas drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt
- Lemon-Tahini Dressing: 1/4 cup tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water (plus more as needed), 1 garlic clove minced, 1/4 tsp salt
- Toppings: 1/4 cup fresh parsley chopped, 1/4 cup crumbled feta cheese (optional omit for vegan), Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook Quinoa:
- Rinse quinoa under cold water. In a medium saucepan combine quinoa water and salt. Bring to a boil then reduce heat cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork.
- Prepare Vegetables:
- In a large bowl toss zucchini bell pepper onion and cherry tomatoes with olive oil oregano cumin and black pepper. Spread evenly on prepared baking sheet.
- Roast Vegetables:
- Roast vegetables for 20–25 minutes stirring halfway until tender and lightly browned.
- Prepare Chickpeas:
- In a small bowl toss chickpeas with olive oil smoked paprika and salt. Spread on a separate baking sheet and roast for 15–20 minutes until crispy.
- Make Dressing:
- In a small bowl whisk together tahini lemon juice water garlic and salt until smooth. Add a bit more water if needed for drizzling consistency.
- Assemble Bowls:
- Divide cooked quinoa among four bowls. Top each with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing. Garnish with parsley feta (if using) and a lemon wedge.
Save This recipe always brings my family together around the table for a fresh and healthy meal
Required Tools
Medium saucepan Large baking sheet Mixing bowls Whisk Knife and cutting board
Allergen Information
Contains sesame (tahini) and dairy (feta if used). For vegan or dairy-free omit feta. Always check labels for cross-contamination if sensitive to gluten or other allergens.
Nutritional Information
Calories 420 Total Fat 18 g Carbohydrates 52 g Protein 13 g (per serving)
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This vibrant grain bowl is perfect for meal prep and delicious enough to enjoy any day of the week
Recipe FAQ
- → What grains work best in this bowl?
Quinoa is recommended for its fluffy texture and nutty flavor, but brown rice, farro, or bulgur can be used as alternatives depending on preference.
- → How do I achieve crispy roasted chickpeas?
Toss chickpeas with olive oil, smoked paprika, and salt, then roast them on a baking sheet at 425°F for 15-20 minutes until crisp and golden.
- → Can the lemon-tahini dressing be adjusted?
Yes, you can add more water to thin the dressing or adjust lemon juice and garlic amounts to suit your taste.
- → Are there vegan options for this bowl?
Omit feta cheese to keep the bowl fully vegan and dairy-free without compromising flavor.
- → What herbs and spices enhance the vegetable flavor?
Dried oregano, ground cumin, black pepper, and smoked paprika enrich the roasted vegetables and chickpeas, adding depth and warmth.