Quinoa Power Lunch Bowl

Name: Quinoa Power Lunch Bowl
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups vegetable stock; 1 can chickpeas; 2 cups broccoli florets; 1 sweet potato; 2 tbsp olive oil; 1/4 cup tahini; 2 tbsp lemon juice; 1 clove garlic; Salt and black pepper

Fluffy quinoa topped with roasted vegetables, beans, and tahini drizzle.

35 min · Beginner · 480 cal · 18g protein · $2.00/serving · American

Vegan Vegetarian High-Protein Meal Prep

35minutes

2servings

480calories

18gprotein

$2.00per serving

Save this recipe

Ingredients (serves 2)

1 cup quinoa
2 cups vegetable stock
1 can chickpeas
2 cups broccoli florets
1 sweet potato
2 tbsp olive oil
1/4 cup tahini
2 tbsp lemon juice
1 clove garlic
Salt and black pepper

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Preheat oven to 400°F.
2
Cook quinoa in vegetable stock for 15 minutes until fluffy. Fluff with fork.
3
Cube sweet potato and toss broccoli with 1 tbsp olive oil, salt, and pepper.
4
Roast vegetables for 20 minutes until caramelized.
5
Drain chickpeas and toss with 1 tbsp olive oil, roast for final 15 minutes with vegetables.
6
Whisk tahini, lemon juice, minced garlic, and 2 tbsp water for sauce.
7
Divide quinoa between bowls, top with vegetables and chickpeas, drizzle tahini sauce.