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Roasted Chickpea Curry Quinoa Bowl

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Course: Dinner
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

Roasted chickpeas

  • 1 15.5- oz. can chickpeas
  • 1 Tbsp. olive oil
  • 2 tsp. curry powder
  • ½ tsp. salt

Roasted cauliflower

  • 1 head cauliflower (cut into florets)
  • 1 Tbsp. olive oil
  • 2 tsp. curry powder
  • ½ tsp. salt

Steamed quinoa

  • 1 cup quinoa (uncooked)
  • 4 cups fresh baby spinach

Tahini dressing

  • 3 cloves garlic (minced)
  • 1 ½ Tbsp. tahini
  • Juice of half a lemon
  • 2 tsp. white wine vinegar
  • 1/3 cup olive oil
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1-2 Tbsp. water

Instructions

  • Preheat oven to 400°F.
  • Drain and rinse the chickpeas and pat dry with a paper towel. In a small mixing bowl, combine chickpeas, olive oil, curry powder and salt.
  • Pour the chickpea mixture onto a sheet pan and place in the preheated oven. Roast until the chickpeas begin to turn golden brown, about 20-30 minutes. Remove from oven and set aside.
  • Rinse and pat dry the cauliflower florets. In a small mixing bowl, combine cauliflower, olive oil, curry powder and salt.
  • Carefully remove the chickpea mixture from the sheet pan and add the cauliflower. Roast until the cauliflower begins to turn golden brown, about 20-25 minutes. Remove from oven and set aside.
  • While the chickpeas and cauliflower are roasting, cook quinoa in a small pot according to package directions. Set aside.
  • Whisk together dressing ingredients in a small mixing bowl.
  • In a large mixing or serving bowl, combine the steamed quinoa, dressing and spinach. Top with roasted chickpeas and roasted cauliflower and serve.

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