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
- 2 teaspoons avocado oil
- 1 cup dry quinoa
- 1/2 can chickpeas
- arugula
- cherry tomatoes
- avocado
- fresh cilantro
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
Preparation
In a large skillet, heat 2 teaspoons of avocado oil over medium heat. Add sliced bell pepper, chopped celery stalks, broccoli florets, onion, and mushrooms. Also add 1 teaspoon each of chili powder, kosher salt, garlic powder, oregano, cumin, and 1/4 teaspoon black pepper. Sauté for 8 minutes, stirring frequently, until crisp-tender.
Cook 1 cup of dry quinoa according to package instructions. You can cook extra and use leftovers for other meals.
In a small bowl, mix 2 tablespoons tahini, 1/4 teaspoon kosher salt, 1/4 teaspoon chili powder, juice of 1 lemon, 1 teaspoon hot sauce, and 2 tablespoons water. Add more water if needed to thin the sauce.
Preheat oven to 400 degrees Fahrenheit. Drain and rinse 1/2 can of chickpeas, pat dry. Place on a baking sheet, drizzle with oil of your choice, sprinkle with a generous pinch each of cumin, chili powder, and salt. Toss and roast for 15 to 20 minutes.
Assemble the bowl: Place cooked quinoa in a large dish, add sautéed vegetables, roasted chickpeas, and drizzle with spicy tahini sauce. Top with arugula, sliced cherry tomatoes, mashed avocado, and fresh cilantro.
