Chickpea, Quinoa & Tahini Power Bowl
Lunch · Levantine · Ready in 23 min · Serves 2
Warm quinoa and chickpeas over spinach with a lemony tahini drizzle. A Levantine-leaning lunch bowl that lands 23g of plant protein and a load of fibre.
Per serving
- Calories
- 604
- Protein
- 23 g
- Carbs
- 74 g
- Fat
- 24 g
- Fibre
- 17 g
Vitamins and minerals, % of a day’s needs
- Iron44%
- Vitamin D0%
- B120%
- Zinc38%
- Magnesium48%
- Omega-324%
- Calcium24%
- Potassium26%
- Vitamin C104%
- Riboflavin27%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 100 g Quinoa
- 240 g Chickpeas, drained
- 80 g Spinach
- 120 g Bell pepper, diced
- 40 g Tahini
- 0.5 whole Lemon
- 0.5 tsp Ground cumin
- 1 tbsp Olive oil
- 0.5 tsp Salt
Method
- 1
Rinse the 100g quinoa and simmer in 250ml water with 0.25 tsp of the salt over medium-low heat for 14 minutes until the grains uncurl and the water is absorbed, then drain any excess.
- 2
Warm 1 tbsp olive oil in a pan over medium heat and cook the 240g drained chickpeas and 120g diced bell pepper with 0.5 tsp ground cumin for 4 minutes until fragrant and lightly blistered.
- 3
Whisk the 40g tahini with the juice of half a lemon, the remaining 0.25 tsp salt and 2 tbsp cold water until it loosens into a pourable dressing.
- 4
Divide the 80g spinach between two bowls, spoon over the quinoa and chickpeas, and finish with the tahini dressing.
