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Protein-Packed Grain Bowl Recipe

American · Main course · 40 min total

A hearty and nutritious bowl featuring quinoa, roasted chickpeas, and a creamy tahini dressing, perfect for a satisfying lunch or dinner.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups mixed greens
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water
• 1 clove garlic, minced

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package directions; fluff with a fork and set aside.
3. Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
4. Meanwhile, make the dressing: whisk together tahini, lemon juice, water, remaining 1 tbsp olive oil, minced garlic, and a pinch of salt until smooth.
5. Assemble bowls: divide quinoa, mixed greens, roasted chickpeas, avocado, cherry tomatoes, and red onion between two bowls.
6. Drizzle with tahini dressing and serve immediately.

Tips

• Double the dressing and store in the fridge for up to a week.
• For extra protein, add grilled chicken or tofu.
• Leftover bowls can be stored separately and assembled just before eating.

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