Crispy Quinoa Chickpea Bowls with Roasted Broccoli

Get setIngredients

• 2 medium heads broccoli, cut into small florets
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 2 teaspoons olive oil
• 1 teaspoon harissa seasoning*
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup tahini*
• zest of 1 meyer lemon*
• juice of 1 meyer lemon*
• 1 tablespoon pure maple syrup
• 1 teaspoon coconut aminos*
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hot water
• 3 tablespoons olive oil
• 3 cups cooked quinoa*
• 1 avocado, sliced
• a handful of chopped fresh parsley and chives
• lemon wedges

Recipe yield: 3. Shown for cooking scale, not as a health score.

Make itInstructions

1. Begin by making the roasted broccoli and crispy chickpeas (they can be roasted on one sheet pan). Preheat oven to 400℉. Line a large rimmed baking sheet with parchment. Place the broccoli on half of the pan, and the chickpeas on the other half. Drizzle the olive oil on the broccoli, and the olive oil on the chickpeas. Add salt and pepper to the broccoli and toss. Add the harissa seasoning and salt and pepper to the chickpeas and toss to coat. Bake for 25-30 minutes, or until chickpeas are golden and crispy, and the broccoli is golden on the edges.

2. While the broccoli and chickpeas are roasting, make the tahini sauce. Whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos, garlic, salt, and pepper until smooth. Add the hot water and whisk again until completely smooth and creamy.

3. Make the crispy quinoa. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the quinoa in a single layer and press down to flatten it into the pan. Cook for 2 minutes (don't touch!), then toss it around, and press it down into the pan again. Cook for another 2 minutes, then toss it around, and repeat 1-2 more times until quinoa is crispy and golden.

4. To serve, top the crispy quinoa with the roasted broccoli and chickpeas, sliced avocado, a generous drizzle of tahini sauce, and a handful of chopped parsley and chives. Serve with lemon wedges if desired!

Adapted from spicesinmydna.com