Recipe of Veggie Quinoa Bowl w/ Spiced Chickpeas Speedy

Veggie Quinoa Bowl w/ Spiced Chickpeas.

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Veggie Quinoa Bowl w/ Spiced Chickpeas cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you simply, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Veggie Quinoa Bowl w/ Spiced Chickpeas dishes which you make.

Alright, don’t linger, let’s course of action this veggie quinoa bowl w/ spiced chickpeas formula with 19 components which are definitely easy to find, and we have to process them at the very least through 11 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements Veggie Quinoa Bowl w/ Spiced Chickpeas:

  1. You need 1 can for chickpeas.
  2. Require 1 for large sweet potato.
  3. Need 1 cup for cauliflower.
  4. You need 2 for garlic cloves.
  5. Require 1/2 cup – red onion.
  6. Need 2 cups for baby kale.
  7. Provide 4.3 oz – non-fat greek yogurt.
  8. Provide 1 tbsp for tahini paste.
  9. You need 1 tsp – maple syrup.
  10. Prepare 1 tbsp for paprika.
  11. Prepare 1 tbsp cumin.
  12. Provide 1 tsp garlic powder.
  13. You need 1 tsp of tumeric.
  14. Need 1 dash – oregano.
  15. Provide 2 tbsp for roasted pumpkin seeds.
  16. Prepare 2 cups cooked quinoa.
  17. Provide 1 for lemon.
  18. Prepare 5 tbsp for olive oil.
  19. Provide to taste salt and pepper.

Veggie Quinoa Bowl w/ Spiced Chickpeas steps:

  1. Preheat oven to 425°F.
  2. Drain and rinse chickpeas and set aside.
  3. Crush and finely chop garlic. And cut lemon in half and set aside..
  4. 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..
  5. Place roasting pan into oven for 12 minutes..
  6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well..
  7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes..
  8. 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..
  9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking..
  10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes..
  11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve..

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