This tasty bowl is full of plant-based protein and fresh veggies, making it so healthy. There’s also a homemade pesto dressing that’s full of flavour.
This bowl is perfect for lunch or dinner, and it’s so much fun to build. My favourite parts about it are the seasoned chickpeas, roasted tomatoes, and pesto dressing. Enjoy!
Ingredients
Uncooked quinoa
1 (540 ml) can chickpeas -drain the liquid and rinse
Extra virgin olive oil
Juice from one small ripe lime
1 tsp paprika
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
1 (255 g) container grape tomatoes
Extra virgin olive oil
Salt and black pepper to taste
Baby spinach
Mini cucumbers -thinly sliced
Hard boiled eggs -cut in half
Pine nuts
Big handful of fresh basil
Big handful of parsley
1-2 garlic cloves -finely grated
Juice from half a lemon
1/3 - 1/2 cup extra virgin olive oil
Salt and black pepper to taste
Directions
- Put the chickpeas on paper towels to soak up any excess liquid.
- Make the quinoa as per the directions on the box.
- As the quinoa cooks, bake the chickpeas and tomatoes.
- Pre-heat the oven to 350 degrees F.
- Line a large cookie sheet with parchment paper.
- Mix together the chickpeas, some oil, lime juice, paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Spread them out in a single layer on one side of the cookie sheet.
- Mix together the tomatoes, some oil, salt, and black pepper.
- Spread them out in a single layer on the other side of the cookie sheet.
- Bake for 20 minutes. Mix often.
- As the chickpeas and tomatoes bake, make the pesto dressing.
- Finely chop the basil and parsley.
- Whisk together the herbs, garlic, lemon juice, oil, salt, and black pepper. Add in some more oil if needed to get the consistency you like.
- When the quinoa, chickpeas, and tomatoes are ready, build your bowl.
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