Vegan Chickpea Quinoa Fajita Bowl
Ingredients
Sautéed vegetables
- 1 bell pepper, sliced
- 2 celery stalks, chopped
- 1.5 cups broccoli florets
- 1/4 medium onion, sliced
- 3/4 cup mushrooms, sliced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 teaspoons avocado oil
Quinoa
- 1 cup dry quinoa
Spicy tahini sauce
- 2 tablespoons tahini
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- juice of 1 lemon
- 1 teaspoon hot sauce
- 2 tablespoons water (plus more as needed)
Roasted chickpeas
- 1/2 can chickpeas, drained, rinsed and patted dry
- 1 teaspoon cumin
- 1 teaspoon chili powder
- kosher salt, to taste
- 1 teaspoon oil of your choice
Toppings
- arugula
- sliced cherry tomatoes
- mashed avocado
- fresh cilantro
Preparation
Sauté the bell pepper, celery, broccoli, onion, and mushrooms with chili powder, kosher salt, garlic powder, oregano, cumin, and black pepper in avocado oil for 8 minutes over medium heat, stirring frequently, until crisp-tender
Cook 1 cup dry quinoa according to package directions
Whisk together tahini, kosher salt, chili powder, lemon juice, hot sauce, and 2 tablespoons water to make the spicy tahini sauce, adding more water if needed to thin
Toss the chickpeas with oil, cumin, chili powder, and salt, then roast at 400 degrees Fahrenheit for 15 to 20 minutes
Assemble the bowl by placing quinoa at the bottom, then adding the sautéed vegetables, roasted chickpeas, and spicy tahini sauce
Top with arugula, sliced cherry tomatoes, mashed avocado, and fresh cilantro
Tips
Cook a larger batch of quinoa and use leftovers for other meals during the week
