Fajita Chickpea Quinoa Bowl
Ingredients
- 1 bell pepper, sliced
- 2 celery stalks, chopped
- 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
- 2 tablespoons water
- 1/2 can chickpeas, drained and rinsed
- oil for drizzling
- generous pinch of cumin
- generous pinch of chili powder
- pinch of salt
- arugula
- cherry tomatoes, sliced
- avocado, mashed
- fresh cilantro
Preparation
Saute the vegetables with the spices in avocado oil over medium heat for 8 minutes until crisp-tender.
Cook 1 cup of dry quinoa according to package instructions.
Prepare the spicy tahini sauce by mixing tahini, salt, chili powder, lemon juice, hot sauce, and water.
Roast the chickpeas by draining, rinsing, drying them, placing on a baking sheet, drizzling with oil, seasoning with cumin, chili powder, and salt, then baking at 400 degrees Fahrenheit for 15 to 20 minutes.
Assemble the bowl by placing quinoa in a dish, adding the sauteed vegetables, roasted chickpeas, spicy tahini sauce, and topping with arugula, sliced cherry tomatoes, mashed avocado, and fresh cilantro.
Tips
Cook extra quinoa to use for other meals during the week.
Adjust the water in the sauce to thin it if desired.
