Veggie Quinoa Bowl w/ Spiced Chickpeas

Name: Veggie Quinoa Bowl w/ Spiced Chickpeas
Yield: 2 people
Cuisine: American
Ingredients: 1 can chickpeas; 1 large sweet potato; 1 cup cauliflower; 2 garlic cloves; 1/2 cup red onion; 2 cups baby kale; 4.3 oz non-fat greek yogurt; 1 tbsp tahini paste; 1 tsp maple syrup; 1 tbsp paprika; 1 tbsp cumin; 1 tsp garlic powder; 1 tsp tumeric; 1 dash oregano; 2 tbsp roasted pumpkin seeds; 2 cups cooked quinoa; 1 lemon; 5 tbsp olive oil; to taste salt and pepper

Nick Berardi @nickberardi

Vienna, Virginia, United States

A great way to start off your new year with a healthy and tasty quinoa salad.

Nick Berardi @nickberardi

Vienna, Virginia, United States

A great way to start off your new year with a healthy and tasty quinoa salad.

Saved

Ingredients

2 people

1 canchickpeas
1large sweet potato
1 cupcauliflower
2garlic cloves
1/2 cupred onion
2 cupsbaby kale
4.3 oznon-fat greek yogurt
1 tbsptahini paste
1 tspmaple syrup
1 tbsppaprika
1 tbspcumin
1 tspgarlic powder
1 tsptumeric
1 dashoregano
2 tbsproasted pumpkin seeds
2 cupscooked quinoa
1lemon
5 tbspolive oil
to tastesalt and pepper

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Steps

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.