Warm Garbanzo Bean and Vegetable Bowl

Name: Warm Garbanzo Bean and Vegetable Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (uncooked); 2 cup water; 1 sweet potato (large, peeled and diced into 1-inch cubes); 1 can garbanzo beans (15 ounce, rinsed and drained); 2 tablespoon olive oil; 1 teaspoon smoked paprika; 0.5 teaspoon cumin (ground); 0.5 teaspoon salt (kosher); 0.25 teaspoon black pepper (freshly ground); 4 cup kale (chopped); 3 tablespoon tahini; 2 tablespoon lemon juice (freshly squeezed); 2 tablespoon water

Roasted chickpeas, sweet potatoes, and kale, seasoned with savory spices, served over fluffy quinoa with a lemon-tahini drizzle.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $1.81/serving

Dietary

High-Fiber
Vegan
Vegetarian
Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Pescatarian
Egg-Free

Ingredients

1 cup quinoa (uncooked)
2 cup water
1 sweet potato (large, peeled and diced into 1-inch cubes)
1 can garbanzo beans (15 ounce, rinsed and drained)
2 tablespoon olive oil
1 teaspoon smoked paprika
0.5 teaspoon cumin (ground)
0.5 teaspoon salt (kosher)
0.25 teaspoon black pepper (freshly ground)
4 cup kale (chopped)
3 tablespoon tahini
2 tablespoon lemon juice (freshly squeezed)
2 tablespoon water

Instructions

Cook quinoa: Combine 1 cup uncooked quinoa and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Set aside, keeping covered.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper.
In a large bowl, toss the diced sweet potato and rinsed garbanzo beans with 1 tablespoon olive oil, smoked paprika, cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
Roast for 20 minutes, then add the chopped kale to the baking sheet. Drizzle kale with remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Toss gently and return to the oven for another 10 minutes, or until sweet potatoes are tender and kale is crispy.
Prepare tahini drizzle: In a small bowl, whisk together the tahini, fresh lemon juice, and 2 tablespoons water until smooth and creamy. Add more water if needed to reach desired consistency.
Assemble bowls: Divide cooked quinoa among 4 bowls. Top with the roasted sweet potato, garbanzo beans, and kale. Drizzle generously with the lemon-tahini dressing.

Notes

Store dressing separately and add just before serving if meal prepping to maintain freshness.

Nutrition (per serving)

Calories: 508
Protein: 18.7 g
Carbohydrates: 70.4 g
Fat: 19.1 g
Fiber: 11.5 g
Sodium: 971 mg
Saturated Fat: 2.1 g
Sugar: 8.4 g