Warm Winter Harvest Bowl with Crispy Chickpeas (Print version)
Hearty winter grain bowl with crispy spiced chickpeas, roasted root vegetables, and creamy maple tahini dressing.
# Ingredients:
For the bowls
01 -
1 cup (185 g) quinoa, rinsed
02 -
1 large sweet potato, scrubbed and cubed
03 -
1 medium beet, peeled and cubed
04 -
1 can (15 oz / 425 g) chickpeas, drained and rinsed
05 -
2 tablespoons olive oil, divided
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon smoked paprika
09 -
Salt and black pepper
For the dressing
10 -
3 tablespoons runny tahini
11 -
1 tablespoon maple syrup
12 -
1 tablespoon fresh lemon juice
13 -
1 small garlic clove, grated
14 -
2 to 3 tablespoons warm water
15 -
Pinch of salt
For topping
16 -
1/4 cup (35 g) roasted pumpkin seeds
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F. Pat the chickpeas very dry with a clean towel. Toss with 1 tablespoon olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, shaking the pan once, until golden and crunchy.
02 -
Toss the sweet potato and beet cubes with the remaining 1 tablespoon olive oil, salt, and pepper. Spread on a separate baking sheet. Roast for 20 to 25 minutes, stirring halfway, until fork-tender and browned at the edges.
03 -
While the oven works, simmer the quinoa in salted water according to package directions until fluffy and the tails uncurl. Drain any excess liquid.
04 -
Stir together the tahini, maple syrup, lemon juice, grated garlic, and a pinch of salt. Thin with warm water one tablespoon at a time until the mixture pours easily off a spoon.
05 -
Divide the warm quinoa among bowls. Top with roasted vegetables and crispy chickpeas. Drizzle with dressing and finish with pumpkin seeds and fresh parsley.
# Good to know:
01 -
Best served warm while the chickpeas are still crackly.
02 -
If you eat dairy, a crumble of feta or goat cheese is nice on top.