The aroma of roasted veggies can transform any kitchen into a cozy haven, and this dish does just that. Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce is a vibrant, nutrient-dense meal that comes together in about 45 minutes. The crispy chickpeas and quinoa provide a delightful crunch that perfectly complements the tender roasted broccoli, all drizzled in a tangy and creamy tahini sauce.
This recipe is perfect for health-conscious eaters, busy weeknights, or meal prepping. The roasted broccoli and chickpeas can easily be made in advance and stored for quick lunches or dinners throughout the week.
Why You’ll Love This Recipe
- The combination of crispy chickpeas and quinoa adds satisfying texture.
- Roasting the vegetables brings out their natural sweetness.
- The Meyer lemon tahini sauce is both creamy and tangy, elevating the dish.
- It’s a complete meal packed with plant-based protein and fiber.
What You’ll Need
Gather the following ingredients to prepare this delicious meal.
For the Roasted Broccoli and Chickpeas
- 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
For the Tahini Sauce
- 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
For the Quinoa and Toppings
- 3 tablespoons olive oil
- 3 cups cooked quinoa*
- 1 avocado, sliced
- a handful of chopped fresh parsley and chives
- lemon wedges
*Italics indicate optional substitutions or notes on ingredients.
Substitutions & Swaps
- Olive oil — use avocado oil for a neutral flavor.
- Harissa seasoning — substitute with chili powder for heat.
- Tahini — almond butter can be a tasty alternative.
- Coconut aminos — soy sauce works if not avoiding gluten.
How to Make It
Let’s prepare this delicious bowl step by step.
Preheat the Oven
Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment paper to make cleanup easier.
Roast the Broccoli and Chickpeas
Place the broccoli on half of the pan and the chickpeas on the other half. Drizzle the olive oil on the broccoli and chickpeas. Season the broccoli with salt and pepper and toss it. For the chickpeas, add harissa seasoning, salt, and pepper, then toss to coat. Bake for 25-30 minutes, or until the chickpeas are golden and crispy while the broccoli becomes golden on the edges.
Prepare the Tahini Sauce
Whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos, minced garlic, salt, and pepper in a medium bowl until smooth. Gradually add the hot water, whisking again until the mixture is completely creamy.
Make the Crispy Quinoa
Heat olive oil in a large nonstick skillet over medium-high heat. Once hot, add the cooked quinoa in a single layer and press it down to flatten. Cook for 2 minutes without stirring. Toss it around and press it down again. Repeat this process once or twice more until the quinoa has turned crispy and golden.
Assemble the Bowls
To serve, top the crispy quinoa with roasted broccoli and chickpeas, sliced avocado, and a generous drizzle of tahini sauce. Garnish with chopped parsley and chives, and serve with lemon wedges on the side.
How to Store It
Fridge: Store in an airtight container for 3-4 days.
Freezer: No, roasted vegetables don’t freeze well.
Reheat: Microwave for 1-2 minutes until heated through.
Tips for Best Results
- Ensure the chickpeas are well-drained for maximum crispiness.
- Don’t rush the cooking time for the quinoa; let it become golden.
- Adjust the spiciness of the dish by adding more or less harissa.
Serving Suggestions
- Pair with a side of roasted sweet potatoes for additional sweetness.
- Enjoy as a satisfying meal prep option for weekday lunches.
- Serve at a gathering alongside fresh salads and various dips.
