Description
These Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce are a hearty, wholesome meal perfect for meal prep! The quinoa gets crisped up for incredible texture, paired with crispy harissa chickpeas, roasted broccoli, and a delicious, citrusy tahini sauce. Healthy, plant-based, vegan, and gluten-free!
Ingredients
Scale
For the Roasted Broccoli:
- 2 medium heads broccoli, cut into small florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Crispy Harissa Chickpeas:
- 1 (15.5 ounce) can chickpeas, drained, rinsed, and patted very dry
- 2 teaspoons olive oil
- 1 teaspoon harissa seasoning* (adjust to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Meyer Lemon Tahini Sauce:
- 1/2 cup tahini* (sesame seed paste, well stirred)
- Zest of 1 Meyer lemon* (or regular lemon)
- Juice of 1 Meyer lemon* (or regular lemon)
- 1 tablespoon pure maple syrup
- 1 teaspoon coconut aminos* (or tamari/low-sodium soy sauce)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup hot water (to thin)
For the Crispy Quinoa:
- 3 tablespoons olive oil
- 3 cups cooked quinoa*, preferably cooled or day-old
For Serving/Assembly:
- 1 ripe avocado, sliced
- Handful of chopped fresh parsley and chives
- Lemon wedges
Instructions
- Roast Broccoli and Chickpeas:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Place the broccoli florets on one half of the pan. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 tsp salt and 1/4 tsp pepper, and toss to coat. Spread into a single layer.
- Ensure chickpeas are patted very dry. Place the dried chickpeas on the other half of the pan. Drizzle with 2 teaspoons olive oil, sprinkle with harissa seasoning, 1/4 tsp salt, and 1/4 tsp pepper. Toss gently to coat. Spread into a single layer.
- Bake for 25-30 minutes, tossing halfway through, until chickpeas are crispy and lightly browned, and the broccoli is tender and golden on the edges.
- Make Tahini Sauce: While the broccoli and chickpeas roast, make the sauce. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos (or alternative), minced garlic, 1/2 tsp salt, and 1/4 tsp pepper until smooth. The mixture will be thick. Gradually whisk in the hot water until the sauce is smooth, creamy, and reaches a drizzle-able consistency. Set aside. (Alternatively, combine all sauce ingredients except water in a blender/food processor, blend until smooth, then stream in hot water while blending).
- Make Crispy Quinoa: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the cooked quinoa in a single layer. Press down gently with a spatula to flatten it into the pan. Cook undisturbed for 2 minutes. Toss the quinoa around, then press it down flat again. Cook for another 2 minutes. Repeat this process 1-2 more times until the quinoa is crispy and golden in spots. Remove from heat.
- Assemble Bowls: Divide the crispy quinoa among serving bowls. Top with the roasted broccoli and crispy chickpeas. Add slices of fresh avocado. Drizzle generously with the Meyer lemon tahini sauce. Sprinkle with chopped fresh parsley and chives. Serve immediately with lemon wedges on the side, if desired.
Notes
- Harissa Seasoning: This adds spice and flavor. Find it in spice aisles or specialty stores. Adjust amount to taste.
- Tahini: Use good quality tahini paste (sesame seed paste). Stir it well before measuring as oil separation is normal.
- Meyer Lemons: Meyer lemons are slightly sweeter and less acidic than regular lemons. If using regular lemons, you might want to slightly increase the maple syrup in the sauce.
- Coconut Aminos: A gluten-free and soy-free alternative to soy sauce. Tamari (GF) or low-sodium soy sauce can be substituted if dietary restrictions allow.
- Quinoa: Use pre-cooked quinoa. Cooled or day-old quinoa works best for achieving crispiness.
- Crisping Quinoa: Don’t stir too often; allow the quinoa to sit undisturbed in the hot oil to develop crispy bits.
- Storage: Store components separately in airtight containers in the refrigerator for meal prep. Reheat quinoa, broccoli, and chickpeas gently. Assemble bowls just before serving. Tahini sauce keeps for about a week.