Broccoli and Chickpea Power Bowl with Lemon Tahini Dressing

Introduction

A Broccoli & Chickpea Power Bowl is a nutritious, vibrant meal that’s packed with plant-based proteins, fiber, and antioxidants. This dish combines the earthy flavors of roasted broccoli, protein-rich chickpeas, and a zesty, creamy lemon tahini dressing. Not only is it incredibly satisfying, but it’s also easy to make, making it perfect for a quick weeknight dinner or a hearty lunch. The balance of roasted vegetables, fresh greens, and creamy dressing makes this power bowl a go-to for anyone seeking a nutritious, filling, and delicious meal. Let’s dive into how to make this wholesome power bowl that is both healthy and flavorful!

Ingredients

For the Power Bowl:

• 1 large head of broccoli, cut into florets
• 1 can of chickpeas (15 oz), drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens (spinach, kale, or arugula)
• 1 ripe avocado, sliced
• ¼ cup red onion, thinly sliced
• 2 tablespoons sunflower seeds (or pumpkin seeds)
• Fresh parsley or cilantro, chopped for garnish

For the Lemon Tahini Dressing:

• ¼ cup tahini
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 clove garlic, minced
• 1 tablespoon maple syrup or honey
• 2 tablespoons water (more if needed for consistency)
• Salt and black pepper, to taste

Preparation

Step 1: Prepare the Broccoli and Chickpeas

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and black pepper. Arrange them on one side of the baking sheet.
3. In the same bowl, mix the chickpeas with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread them on the other side of the baking sheet.
4. Roast for 20-25 minutes, or until the broccoli is tender and lightly browned, and the chickpeas are crispy.

Step 2: Cook the Quinoa

1. While the broccoli and chickpeas are roasting, cook the quinoa. Rinse ½ cup of quinoa under cold water.
2. In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 3: Prepare the Lemon Tahini Dressing

1. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and maple syrup.
2. Gradually add water, 1 tablespoon at a time, until you reach a smooth and pourable consistency.
3. Season with salt and black pepper to taste.

Step 4: Assemble the Power Bowl

1. In a large serving bowl or individual bowls, arrange a layer of mixed greens as the base.
2. Add a scoop of cooked quinoa, followed by the roasted broccoli, crispy chickpeas, halved cherry tomatoes, avocado slices, and thinly sliced red onion.
3. Drizzle the lemon tahini dressing generously over the top.
4. Sprinkle with sunflower seeds and garnish with chopped fresh parsley or cilantro.

Step 5: Serve

1. Serve the power bowl immediately while the roasted vegetables are warm.
2. You can serve with extra lemon wedges on the side for an extra zing.

Cooking Notes

• Feel free to customize the bowl with your favorite roasted vegetables. Sweet potatoes, bell peppers, or zucchini make excellent additions.
• For added protein, you can include grilled chicken or tofu if desired.
• The tahini dressing can be made ahead and stored in the fridge for up to 5 days. Stir well before using as it may thicken when chilled.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the roasted chickpeas or a dash of hot sauce to the tahini dressing.

Serving Suggestions

• This bowl can be enjoyed warm or at room temperature, making it an ideal meal-prep option.
• Serve with a side of crusty whole-grain bread or pita for a complete meal.
• It pairs wonderfully with a light white wine or a refreshing lemonade if you’re looking for a drink option.
• For an additional crunch, top with a handful of crushed nuts, such as almonds or cashews.

Tips

• Meal Prep: Double the recipe to have lunch ready for the next few days. Store the components separately to keep them fresh and assemble just before eating.
• Dressing Consistency: If your tahini is too thick, add more water or lemon juice to thin it out. Adjust the sweetness with a touch of extra maple syrup if needed.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate to prevent the greens from getting soggy.
• Add Texture: For a crunchy texture, try adding roasted chickpeas or baked tofu cubes. Crispy, roasted nuts can also make the bowl more satisfying.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Nutritional Information (per serving)

• Calories: 450
• Protein: 16g
• Carbohydrates: 55g
• Fat: 22g
• Fiber: 14g
• Sodium: 350mg

Conclusion

The Broccoli & Chickpea Power Bowl with Lemon Tahini Dressing is more than just a meal; it’s a celebration of wholesome ingredients coming together in a beautiful, nutrient-dense bowl. Perfect for anyone who’s looking for a satisfying, plant-based option that doesn’t skimp on flavor, this bowl provides all the essentials: protein, fiber, and healthy fats. The creamy lemon tahini dressing ties everything together, adding a refreshing and tangy finish that will have you coming back for more. It’s a fantastic choice for those who want a nutritious, easy-to-make meal that’s both visually appealing and delicious!

Broccoli and Chickpea Power Bowl with Lemon Tahini Dressing

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

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For the Power Bowl:

• 1 large head of broccoli, cut into florets
• 1 can of chickpeas (15 oz), drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens (spinach, kale, or arugula)
• 1 ripe avocado, sliced
• ¼ cup red onion, thinly sliced
• 2 tablespoons sunflower seeds (or pumpkin seeds)
• Fresh parsley or cilantro, chopped for garnish

For the Lemon Tahini Dressing:

• ¼ cup tahini
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 clove garlic, minced
• 1 tablespoon maple syrup or honey
• 2 tablespoons water (more if needed for consistency)
• Salt and black pepper, to taste

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Instructions

Step 1: Prepare the Broccoli and Chickpeas

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and black pepper. Arrange them on one side of the baking sheet.
3. In the same bowl, mix the chickpeas with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread them on the other side of the baking sheet.
4. Roast for 20-25 minutes, or until the broccoli is tender and lightly browned, and the chickpeas are crispy.

Step 2: Cook the Quinoa

1. While the broccoli and chickpeas are roasting, cook the quinoa. Rinse ½ cup of quinoa under cold water.
2. In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 3: Prepare the Lemon Tahini Dressing

1. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and maple syrup.
2. Gradually add water, 1 tablespoon at a time, until you reach a smooth and pourable consistency.
3. Season with salt and black pepper to taste.

Step 4: Assemble the Power Bowl

1. In a large serving bowl or individual bowls, arrange a layer of mixed greens as the base.
2. Add a scoop of cooked quinoa, followed by the roasted broccoli, crispy chickpeas, halved cherry tomatoes, avocado slices, and thinly sliced red onion.
3. Drizzle the lemon tahini dressing generously over the top.
4. Sprinkle with sunflower seeds and garnish with chopped fresh parsley or cilantro.

Step 5: Serve

1. Serve the power bowl immediately while the roasted vegetables are warm.
2. You can serve with extra lemon wedges on the side for an extra zing.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 450
• Sodium: 350mg
• Protein: 16g