Bowl meals are one of the best ways to combine flavors, textures, and nutrients into a single dish, making them a favorite for busy people who still want to eat healthfully. This spiced organic chickpea and quinoa power bowl is an excellent example of a meal that’s filling, flavorful, and packed with plant-based protein, fiber, and essential vitamins. It’s a meal designed to fuel your body, keep you full for hours, and satisfy your taste buds with a variety of bold and warming spices.
The star of this dish is the organic spiced chickpeas, which are sautéed with organic cumin, organic smoked paprika, and organic turmeric to create a depth of flavor that’s both smoky and slightly spicy. Organic quinoa adds a complete protein source, while roasted organic sweet potatoes contribute natural sweetness and essential vitamins like vitamin C and potassium. The addition of fresh organic greens and a creamy lemon-tahini dressing ties everything together, offering a balance of zestiness and creaminess that elevates the dish.
Beyond taste, this power bowl is packed with nutrients that support overall health. Organic chickpeas provide plant-based protein and fiber, which help with digestion and keep blood sugar stable. Organic quinoa is a powerhouse grain that contains all nine essential amino acids, making it an excellent protein source for vegans. Organic sweet potatoes add antioxidants and natural sweetness, while the organic lemon-tahini dressing provides healthy fats and a boost of calcium from the organic tahini.
Whether you're looking for a nourishing post-workout meal, a meal-prep-friendly lunch, or a simple but satisfying weeknight dinner, this spiced organic chickpea and quinoa power bowl is a fantastic choice.
Ingredients
For the Bowl
- 1 cup organic quinoa, rinsed
- 2 cups water or organic vegetable broth
- 1 can (15 oz) organic chickpeas, drained and rinsed
- 1 medium organic sweet potato, diced
- 2 tablespoons organic olive oil
- 1 teaspoon organic cumin
- 1/2 teaspoon organic smoked paprika
- 1/2 teaspoon organic turmeric
- 1/2 teaspoon organic garlic powder
- Salt and pepper to taste
- 2 cups organic baby spinach or organic mixed greens
- 1/4 cup organic pumpkin seeds (optional, for crunch)
For the Lemon-Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons organic lemon juice
- 1 tablespoon organic maple syrup
- 1/2 teaspoon organic garlic powder
- 2-3 tablespoons water (to thin)
- Salt to taste
Instructions
1. Cook the Quinoa
In a saucepan, bring 2 cups of water or organic vegetable broth to a boil. Add the organic quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
2. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Toss the diced organic sweet potato with 1 tablespoon of organic olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. Sauté the Spiced Chickpeas
Heat the remaining 1 tablespoon of organic olive oil in a pan over medium heat. Add the organic chickpeas, organic cumin, organic smoked paprika, organic turmeric, and organic garlic powder. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are crispy.
4. Make the Dressing
In a small bowl, whisk together the organic tahini, organic lemon juice, organic maple syrup, organic garlic powder, and 2-3 tablespoons of water until smooth.
5. Assemble the Bowl
Divide the organic quinoa into bowls, top with roasted organic sweet potatoes, spiced organic chickpeas, and organic greens. Drizzle with the lemon-tahini dressing and sprinkle with organic pumpkin seeds if using.
6. Enjoy
Serve immediately and enjoy a nourishing, flavorful, and satisfying vegan meal.