Name: Veggie Quinoa Bowl w/ Spiced Chickpeas
Prep time: 13 min
Cook time: 43 min
Total time: 56 min
Ingredients: 1 can chickpeas; 1 large sweet potato; 1 cup cauliflower; 2 garlic cloves; 1/2 cup red onion; 2 cups baby kale; 4.3 oz non-fat greek yogurt; 1 tbsp tahini paste; 1 tsp maple syrup; 1 tbsp paprika; 1 tbsp cumin; 1 tsp garlic powder; 1 tsp tumeric; 1 dash oregano; 2 tbsp roasted pumpkin seeds; 2 cups cooked quinoa; 1 lemon; 5 tbsp olive oil; to taste salt and pepper

Cooking is a form of art and there are several kinds of cooking that you could learn. You can end up being a gourmet chef or you can merely try to master the art of cooking good meals within your home. Numerous tasks in the workplace use cooks, prep-cooks and also managers that also supervise cooks. We hope this Veggie Quinoa Bowl w/ Spiced Chickpeas recipe can help make you a far better chef.

Veggie Quinoa Bowl w/ Spiced Chickpeas

You can cook Veggie Quinoa Bowl w/ Spiced Chickpeas using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Veggie Quinoa Bowl w/ Spiced Chickpeas :

You need chickpeas.

Prepare large sweet potato.

Use cauliflower.

Prepare garlic cloves.

You need to prepare red onion.

Use baby kale.

Prepare non-fat greek yogurt.

Prepare tahini paste.

Prepare maple syrup.

You need paprika.

Prepare cumin.

Use garlic powder.

Use tumeric.

Prepare oregano.

Provide roasted pumpkin seeds.

You need to prepare cooked quinoa.

Use lemon.

Prepare olive oil.

Provide salt and pepper.

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step by step :Veggie Quinoa Bowl w/ Spiced Chickpeas

Preheat oven to 425°F.

Drain and rinse chickpeas and set aside.

Crush and finely chop garlic. And cut lemon in half and set aside..

Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss..

Place roasting pan into oven for 12 minutes..

While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well..

Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes..

Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm..

Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking..

Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes..

Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve..

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