Quinoa and Chickpea Bowl With Golden Tahini Dressing

Balanced, colorful and full of flavor, this quinoa and chickpea bowl with golden tahini dressing is a nourishing dish you’ll want on repeat. Protein-rich quinoa and chickpeas form the hearty base, while roasted sweet potatoes, kale, pickled cabbage and avocado add layers of texture and nutrition. A perfectly soft-boiled egg ties it together, but the real star is the golden turmeric tahini dressing—creamy, vibrant and packed with flavor.

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Quinoa and Chickpea Bowl With Golden Tahini Dressing

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Calories 526 kcal

Ingredients

Bowl

• 1 cup dry quinoa
• 1 large sweet potato diced
• 1 Tbsp. olive oil
• 1 tsp. smoked paprika
• Pink salt to taste
• Black pepper to taste
• 4 large eggs
• 1 can 15 oz. chickpeas, drained and rinsed
• 2 cups finely shredded kale
• 1 cup pickled red cabbage
• 1 ripe avocado sliced

Turmeric tahini dressing

• 1/4 cup tahini
• 2 Tbsp. lemon juice
• 1 Tbsp. olive oil
• 1 tsp. honey
• 1/2 tsp. turmeric
• 1/2 tsp. black pepper
• Pink salt to taste
• 2-4 Tbsp. warm water

Instructions

1. Preheat oven to 400 degrees F.
2. Cook quinoa according to package directions in salted water. Drain and let cool.
3. In medium bowl, toss together sweet potato, olive oil, smoked paprika, salt and pepper and transfer to a baking sheet. Roast for 25 to 30 minutes, until fork-tender and lightly browned.
4. Meanwhile, bring medium pot of water to boil. Carefully lower eggs into boiling water and boil for 6 to 7 minutes. Prepare an ice bath and immediately transfer eggs for 5 minutes, then peel and halve.
5. In small bowl, whisk together tahini, lemon juice, olive oil, honey, turmeric, pepper and a pinch of salt. Add warm water, 1 tablespoon at a time, until dressing is smooth and pourable.
6. Place shredded kale in bowl with small drizzle of olive oil and pinch of salt.
7. Divide cooked quinoa among four bowls. Top each with roasted sweet potato, chickpeas, kale, pickled cabbage, sliced avocado and a halved soft-boiled egg. Drizzle with turmeric tahini dressing before serving.

Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts

Quinoa and Chickpea Bowl With Golden Tahini Dressing

Amount Per Serving

Calories 526 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 5g25%

Trans Fat 0.02g

Polyunsaturated Fat 8g

Monounsaturated Fat 16g

Cholesterol 164mg55%

Sodium 118mg5%

Potassium 954mg27%

Carbohydrates 52g17%

Fiber 10g40%

Sugar 5g6%

Protein 17g34%

Vitamin A 10251IU205%

Vitamin C 33mg40%

Calcium 133mg13%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.