Roasted Chickpea Quinoa Bowls with Sesame Ginger Dressing | This Savory Vegan

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🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Add dry quinoa to a fine mesh strainer and rinse under cold water for 30 seconds. Strain and add quinoa to a pot. Add broth and bring to a boil. Lower heat, cover and simmer until the water is absorbed (approx. 15-25 minutes).

Add chickpeas, olive oil, garlic powder, chili powder, paprika and a pinch of salt & pepper to the baking sheet. Toss to coat evenly and roast in the oven for 20 minutes (flipping halfway).

To make the dressing, add the tahini, soy sauce, sesame oil, garlic, ginger and rice wine vinegar to a bowl and stir to combine. Add sugar and a splash of hot water to the bowl and stir to combine. Taste and adjust seasoning as needed - if you want it spicy add the sriracha. Add more water to thin it out. Set aside.

To assemble add quinoa, mixed greens, cabbage, chickpeas and avocado to each bowl. Top with sesame seeds, jalapeño and cilantro. Drizzle with dressing and eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens