Cumin-Roasted Chickpea and Quinoa Bowls
Golden cumin-spiced chickpeas and colorful bell peppers roasted on a sheet pan, served over fluffy quinoa with baby spinach and a squeeze of fresh lime.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Latin
- Difficulty: Easy
- Cost: $2.15/serving
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Low-Fat
- Low-Saturated-Fat
- Low-Calorie
- High-Fiber
- Kosher
- Halal
- Low-Sugar
- Low-Cholesterol
Tags
- sheet pan
- roast
- quick
- healthy
- fresh
- budget-friendly
- smoky
Ingredients
- 1 can chickpeas (low-sodium, rinsed and drained)
- 2 red bell peppers (large, sliced into strips)
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon salt
- 1 cup quinoa (dry, rinsed)
- 2 cup water
- 4 cup baby spinach (fresh)
- 1 lime (medium, cut into wedges)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a saucepan, combine rinsed quinoa and water. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- Toss rinsed chickpeas and sliced red bell peppers on the baking sheet with olive oil, ground cumin, smoked paprika, and salt.
- Roast in the oven for 20 minutes until chickpeas are slightly crisp and bell peppers are tender with lightly browned edges.
- Divide baby spinach and cooked quinoa among 4 bowls. Top with the roasted chickpeas and peppers, then serve with fresh lime wedges for squeezing over the top.
Notes
Roast chickpeas thoroughly until crisp for the best contrast of textures with tender quinoa.
Nutrition (per serving)
- Calories: 335
- Protein: 12 g
- Carbohydrates: 53.1 g
- Fat: 7.9 g
- Fiber: 9.8 g
- Sodium: 575 mg
- Saturated Fat: 0.5 g
- Sugar: 9.7 g