Description
Discover the perfect recipe for a nutritious Roasted Zucchini and Chickpea Bowl With zesty Lemon Tahini dressing. Learn how to create a flavorful and satisfying meal!
Ingredients
- 1 medium zucchini
- 1 can (15 oz) chickpeas (425 g), drained and rinsed
- 2 tablespoon s olive oil (30 ml)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon paprika (2 g)
- Salt, to taste
- Black pepper, to taste
- 1/4 cup tahini (60 g)
- 1 lemon, juiced
- 2 tablespoon s water (30 ml), or as needed
- 1 clove garlic, minced
- 1 cup cooked quinoa (185 g)
- 1/4 cup fresh parsley, chopped (15 g)
- 1/4 cup cherry tomatoes, halved (45 g)
- 1/4 cup cucumber, diced (40 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the zucchini into half-moons.
- In a bowl, combine zucchini, chickpeas, olive oil, cumin, paprika, salt, and pepper.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, stirring halfway through, until golden and tender.
- In a small bowl, whisk together tahini, lemon juice, water, and minced garlic to make the dressing.
- Adjust the dressing’s consistency with more water if needed, and season with salt and pepper.
- In a serving bowl, layer the cooked quinoa at the bottom.
- Arrange the roasted zucchini and chickpeas over the quinoa.
- Top with cherry tomatoes, cucumber, and chopped parsley.
- Drizzle the lemon tahini dressing over the bowl.
- Serve immediately and enjoy.
Notes
- Add a sprinkle of smoked paprika or a dash of red pepper flakes to enhance the flavor of the roasted zucchini and chickpeas.
- Increase the dish’s filling factor by incorporating a handful of toasted nuts or seeds for extra crunch and protein.
- Customize the bowl with your preferred veggies such as roasted bell peppers, avocado slices, or pickled onions for added texture and taste.