Vegan Fajita Chickpea Quinoa Bowl
Ingredients
- 1 bell pepper
- 2 celery stalks
- 1.5 cups broccoli florets
- 1/4 medium onion
- 3/4 cup mushrooms
- 1 cup dry quinoa
- 1/2 can chickpeas (drained and rinsed)
- 2 tablespoons tahini
- juice of 1 lemon
- 1 teaspoon hot sauce
- 2 tablespoons water
- arugula
- cherry tomatoes
- avocado
- fresh cilantro
- avocado oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
Preparation
Slice 1 bell pepper, 2 chopped celery stalks, 1.5 cups broccoli florets, 1/4 medium onion, 3/4 cup mushrooms.
Add sliced vegetables to large skillet with 1 teaspoon each chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper.
Saute vegetables for 8 minutes over medium heat in a couple teaspoons avocado oil, stirring frequently until crisp-tender.
Cook 1 cup dry quinoa and use leftovers for other meals during the week.
For spicy tahini sauce, mix 2 tablespoons tahini, 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce, and about 2 tablespoons water; add another tablespoon water to thin if desired.
For chickpeas, place 1/2 can drained, rinsed and dry chickpeas on a baking sheet and drizzle with oil of your choice.
Toss chickpeas, sprinkle with generous pinch of cumin, chili powder, salt, toss again and roast at 400 degrees Fahrenheit for 15 to 20 minutes.
Assemble by placing quinoa in large dish with sauteed vegetables, roasted chickpeas, spicy tahini sauce, and serve with arugula, sliced cherry tomatoes, mashed avocado and fresh cilantro.
