Vegan Power Bowl

Yields2 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Lemon Quinoa
 1.50 cups Quinoa rinsed
 3 cups Water
 Juice and Zest of half a lemon
 1 Pinch Pink Himalayan Salt
Garlicky Broccoli
 5 cups Broccoli Florets
 2 Cloves Garlic Minced
 Drizzle Olive Oil
 0.50 tsp salt
 Ground Black Pepper
Salt and Pepper Chickpeas
 1 Can Chickpeas
 Drizzle Olive Oil
 0.50 tsp Salt
 0.50 tsp Paprika
 Lots of Ground Black Pepper
Green Tahini Sauce
 0.30 cup Tahini
 0.30 cup Water
 1 Garlic Clove Sliced
 2 tbsp Olive Oil
 Juice of 2 Limes
 0.25 cup Fresh Parsley
 0.25 Jalopeno Pepper (seeds removed)
 0.25 tsp Salt
 Ground Black Pepper
Optional Toppings
 Hemp or Sesame Seeds
 Sliced Avocado
 Chilli Flakes

1

Taken from www.wellandfull.com

Lemony Quinoa
Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork.

Broccoli and Chickpeas
Preheat oven to 180 degrees C.

Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until all florets are evenly coated.

Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they're all evenly coated.

On a sheet pan lined with parchment paper, bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.

Green Tahini Sauce
In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference. For extra heat, add in a pinch of cayenne. For extra tang, add in more lime juice.

Putting It All Together
Assemble your bowls - add in the layer of quinoa first. Top with broccoli and chickpeas, then drizzle with the tahini sauce. Add on hemp or sesame seeds (or both!) and any other toppings you like.

Serve warm and enjoy!

Recipe Notes
This recipe is easy doubled for a family meal! Just keep in mind that you may have to increase the baking time to accommodate the extra veggies!
The dressing calls for two limes, which can easily be halved if you don't like a tangy flavor. Add in the juice of the first lime, taste the dressing, then add more if desired.

Ingredients

Lemon Quinoa
 1.50 cups Quinoa rinsed
 3 cups Water
 Juice and Zest of half a lemon
 1 Pinch Pink Himalayan Salt
Garlicky Broccoli
 5 cups Broccoli Florets
 2 Cloves Garlic Minced
 Drizzle Olive Oil
 0.50 tsp salt
 Ground Black Pepper
Salt and Pepper Chickpeas
 1 Can Chickpeas
 Drizzle Olive Oil
 0.50 tsp Salt
 0.50 tsp Paprika
 Lots of Ground Black Pepper
Green Tahini Sauce
 0.30 cup Tahini
 0.30 cup Water
 1 Garlic Clove Sliced
 2 tbsp Olive Oil
 Juice of 2 Limes
 0.25 cup Fresh Parsley
 0.25 Jalopeno Pepper (seeds removed)
 0.25 tsp Salt
 Ground Black Pepper
Optional Toppings
 Hemp or Sesame Seeds
 Sliced Avocado
 Chilli Flakes

Directions

1

Taken from www.wellandfull.com

Lemony Quinoa
Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork.

Broccoli and Chickpeas
Preheat oven to 180 degrees C.

Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until all florets are evenly coated.

Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they're all evenly coated.

On a sheet pan lined with parchment paper, bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.

Green Tahini Sauce
In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference. For extra heat, add in a pinch of cayenne. For extra tang, add in more lime juice.

Putting It All Together
Assemble your bowls - add in the layer of quinoa first. Top with broccoli and chickpeas, then drizzle with the tahini sauce. Add on hemp or sesame seeds (or both!) and any other toppings you like.

Serve warm and enjoy!

Recipe Notes
This recipe is easy doubled for a family meal! Just keep in mind that you may have to increase the baking time to accommodate the extra veggies!
The dressing calls for two limes, which can easily be halved if you don't like a tangy flavor. Add in the juice of the first lime, taste the dressing, then add more if desired.

Vegan Power Bowl