Craving a meal that’s both satisfying and packed with goodness? These Roasted Broccoli and Chickpea Bowls offer a vibrant, healthy option for any weeknight. You’ll love how easy it is to bring together flavorful ingredients for a complete, nourishing dish.
Key Ingredients & Substitutions:
- Broccoli: Fresh florets are best. You can use frozen, but it may result in a softer texture.
- Chickpeas: Canned chickpeas work perfectly. Rinse and drain them well.
- Quinoa: A great base, but brown rice or couscous are excellent alternatives.
- Tahini: Essential for the creamy dressing. Almond butter or cashew butter can be used for a different flavor.
- Lemon Juice: Freshly squeezed makes a difference. Bottled works in a pinch.
Ingredients:
For the Bowls:
- 1 large head broccoli, cut into florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup uncooked quinoa, prepared according to package directions
For the Lemon Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon water (add more if needed for desired consistency)
- 1 clove garlic, minced
- Salt to taste
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 2
- Calories per serving: Approximately 550 calories
- Tools Needed: Large baking sheet, mixing bowls, small saucepan
Step-by-Step Instructions:
1. Preheat Oven and Prep Broccoli & Chickpeas
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the broccoli florets and drained chickpeas.
2. Season and Roast
Drizzle the olive oil over the broccoli and chickpeas. Sprinkle with garlic powder, onion powder, salt, and pepper. Toss everything together until evenly coated. Roast for 25-30 minutes, or until the broccoli is tender-crisp and slightly charred, and the chickpeas are slightly crispy.
3. Cook the Quinoa
While the vegetables are roasting, cook the quinoa according to the package instructions. Typically, you’ll combine 1 cup quinoa with 2 cups water or vegetable broth in a small saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it stand for 5 minutes, then fluff with a fork.
4. Prepare the Lemon Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth. Add more water, a teaspoon at a time, if you prefer a thinner consistency.
5. Assemble Your Bowls
Divide the cooked quinoa between two serving bowls. Top generously with the roasted broccoli and chickpeas. Drizzle the lemon tahini dressing over each bowl.
Variation Ideas:
- Add a sprinkle of red pepper flakes for a touch of heat.
- Top with toasted nuts or seeds (like pumpkin or sunflower) for extra crunch.
- Stir in some baby spinach or kale to the warm bowls for added greens.
- Include other roasted vegetables such as bell peppers or sweet potato.
Storage Instructions:
Store leftover Roasted Broccoli and Chickpea Bowls in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a skillet until warmed through. The dressing can be stored separately and added just before serving if you prefer.
Frequently Asked Questions:
Q: Can you prepare this meal ahead of time?
A: Absolutely! You can roast the vegetables and cook the quinoa in advance. Store them separately and assemble the bowls just before eating.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you ensure your quinoa is certified gluten-free.
Q: Can you make this recipe oil-free?
A: You can try roasting the vegetables without oil, but they may not get as crispy. For the dressing, you can thin the tahini with more water and lemon juice.
Q: How can you add more protein to this dish?
A: The chickpeas and quinoa already provide good protein. You could also add a side of baked tofu or tempeh for an extra boost.
Q: What if you don’t have tahini?
A: While tahini offers a unique flavor, you can substitute it with a creamy nut butter like almond or cashew butter for the dressing.
Q: Can you use other types of beans?
A: Yes, black beans or cannellini beans would also work well in this dish, offering a slightly different flavor and texture.
