Delicious Vegan Fajita Chickpea Quinoa Bowl
Ingredients
- 1 bell pepper
- 2 chopped celery stalks
- 1.5 cups broccoli florets
- 1/4 medium onion
- 3/4 cup mushrooms
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- a couple teaspoons avocado oil
- 1 cup dry quinoa
- 2 tablespoons tahini
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- juice of 1 lemon
- 1 teaspoon hot sauce
- about 2 tablespoons water
- 1/2 can chickpeas
- oil of your choice
- generous pinch of cumin
- generous pinch of chili powder
- generous pinch of salt
- arugula
- sliced cherry tomatoes
- mashed avocado
- fresh cilantro
Preparation
Slice the veggies including 1 bell pepper, 2 chopped celery stalks, 1.5 cups broccoli florets, 1/4 medium onion, and 3/4 cup mushrooms, then add to a large skillet with 1 teaspoon each of chili powder, kosher salt, garlic powder, oregano, cumin, and 1/4 teaspoon black pepper; saute for 8 minutes over medium heat in a couple teaspoons of avocado oil, stirring frequently until crisp-tender
Cook 1 cup dry quinoa, which can be done and used for leftovers in other meals during the week
Prepare spicy tahini sauce by combining 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, adding another tablespoon of water to thin if desired
Roast chickpeas by placing 1/2 can drained, rinsed, and dry chickpeas on a baking sheet, drizzling with oil of your choice, tossing, sprinkling with a generous pinch of cumin, chili powder, and salt, tossing again, and roasting at 400 degrees Fahrenheit for 15 to 20 minutes
Assemble the bowl by placing quinoa in a large dish with the sauteed veggies, roasted chickpeas, and spicy tahini sauce, and serve with arugula, sliced cherry tomatoes, mashed avocado, and fresh cilantro
