Mediterranean Quinoa Bowl with Potatoes, Tomatoes & Chickpeas

A wholesome quinoa bowl with roasted potatoes, tomatoes, seasoned chickpeas, and a lemon-tahini dressing, providing a balanced and filling meal.

Ingredients

• 1/2 cup cooked Quinoa
• 1/2 cup diced Potatoes
• 1/2 cup diced Tomatoes
• 1/2 cup, drained and rinsed Chickpeas
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 tbsp Tahini
• 1/4 tsp Garlic Powder
• 1/4 tsp Cumin
• Pinch Smoked Paprika
• to taste Salt
• to taste Black Pepper
• 1 cup, packed Fresh Spinach

Instructions

1. Cook quinoa according to package directions. Set aside.
2. Preheat oven to 400°F (200°C).
3. Toss potatoes with 1 tbsp olive oil, garlic powder, salt, pepper, cumin and smoked paprika.
4. Roast for 20-25 minutes, or until tender and slightly browned.
5. While potatoes are roasting, prepare the lemon-tahini dressing: In a small bowl, whisk together lemon juice and tahini until smooth. Add water, 1 tsp at a time, until the dressing reaches your desired consistency. Season with salt and pepper.
6. In a bowl, combine cooked quinoa, roasted potatoes, tomatoes, chickpeas, and spinach.
7. Drizzle the lemon-tahini dressing over the bowl.
8. Serve warm or cold. Garnish with extra fresh herbs if desired.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 20 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch