Tasty Fajita Chickpea and Quinoa Bowl
Ingredients
- 1 bell pepper
- 2 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 (for sauce)
- 1/4 teaspoon chili powder (for sauce)
- juice of 1 lemon
- 1 teaspoon hot sauce
- 2 tablespoons water
- 1/2 can chickpeas
- oil (for chickpeas)
- cumin (pinch for chickpeas)
- chili powder (pinch for chickpeas)
- salt (pinch for chickpeas)
- arugula
- cherry tomatoes
- avocado
- fresh cilantro
Preparation
Slice the bell pepper and prepare other veggies: 2 chopped celery stalks, 1.5 cups broccoli florets, 1/4 medium onion, 3/4 cup mushrooms. 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 in a couple teaspoons of avocado oil for 8 minutes over medium heat, stirring frequently until crisp-tender.
Cook 1 cup dry quinoa according to package instructions; it can be used for leftovers in other meals.
Make spicy tahini sauce by mixing 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 of water to thin if desired.
Roast chickpeas: drain and rinse 1/2 can of chickpeas, place on a baking sheet, drizzle with oil of choice, sprinkle with a generous pinch of cumin, chili powder, and salt, toss, and roast at 400 degrees Fahrenheit for 15 to 20 minutes.
Assemble the bowl: place cooked quinoa in a large dish, add sauteed veggies, roasted chickpeas, spicy tahini sauce, and top with arugula, sliced cherry tomatoes, mashed avocado, and fresh cilantro.