Vegetarian Quinoa and Chickpea Bowl
with roasted vegetables, arugula, feta cheese and curry sauce
Informations supplémentaires
35 min.
|
642 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Preheat oven to 425°F. Bring a pot of water to a boil. Add the quinoa, the bouillon cube and cook for 12-15 minutes. Drain and reserve.
2. Cook the chickpeas
Drain and rinse the chickpeas. Spread the chickpeas on a baking sheet. Brush them with olive oil and coat well with the Shawarma spice mix. Bake for 20-25 minutes. Halfway through the cooking time, you will add the vegetables.
3. Setup
Slice the onion. Cut the bell pepper into sticks. Cut the lemon in half.
4. Add the vegetables
On the same pan as the chickpeas, add the onion and the pepper. Drizzle with olive oil and season with salt and pepper. Cook for 10-12 minutes.
5. Make the sauce
In a bowl, combine the tahini, the juice of half a lemon, the curry powder and 2 2P | 3 3P tbsp. of water. Season with salt and pepper.
6. Plate your dish
Serve the quinoa with the chickpeas, the vegetables, the arugula, the crumbled feta and the sauce. Add lemon juice to taste. Bon appétit!
180gMixed Quinoa
1unitChickpeas
1unitPepper(s)
60gArugula
30mlTahini Sauce
1unitLemon
1unitVegetable Broth Cube(s)
7gShawarma spices
1unitRed Onion(s)
40gFeta Cheese
2gCurry Powder
What you need
Pot, Strainer, Baking sheet.
642 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
91g
30%
fat
21g
32%
cholesterol
18mg
6%
fiber
17g
68%
protein
27g
saturated
5g
25%
sodium
502mg
21%
sugar
13g
trans
0g