Chickpea Broccoli Bowls With Lemon Tahini Dressing

Healthy Num Num | Michelle

Serves 2-3

Ingredients:

Chickpeas:

• 1 can chickpeas rinsed (about 1 1/2 cups)
• 1 tablespoon avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt + pepper to taste

Broccoli:

• 3 cups chopped broccoli
• 1 tablespoon avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt + pepper to taste

Lemon basil quinoa:

• 2 cups cooked quinoa
• 1/4 cup chopped basil
• 2 tablespoons olive oil
• juice from 1 lemon
• salt + pepper to taste

Lemon tahini dressing:

• 1/2 cup tahini
• 1/2 cup cold water
• 1 garlic clove
• juice from 1 lemon
• salt + pepper to taste
• 1/8 teaspoon cumin (optional)

The base:

• salad greens
• chopped cucumber
• red bell pepper

Directions:

1. Toss together all of the chickpea ingredients until combined. Spread onto a parchment lined pan and make sure there is only one layer of chickpeas.

2. Mix together all of the broccoli ingredients together until combined. Place onto a parchment lined pan.

3. Bake the chickpeas and broccoli at 400°F for 20-25 min.

4. To make the lemon basil quinoa, combine all of the ingredients together in a medium bowl.

5. To make the lemon tahini dressing , mix all of the ingredients together in a small bowl.

6. To assemble your bowls, add salad greens, cucumbers, and red bell pepper to the bottom of the bowl. Add on top quinoa, chickpeas, and broccoli. Drizzle the dressing on top!