Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, veggie quinoa bowl w/ spiced chickpeas. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Veggie Quinoa Bowl w/ Spiced Chickpeas is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Veggie Quinoa Bowl w/ Spiced Chickpeas is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook veggie quinoa bowl w/ spiced chickpeas using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Veggie Quinoa Bowl w/ Spiced Chickpeas:

1. Take chickpeas
2. Take large sweet potato
3. Make ready cauliflower
4. Prepare garlic cloves
5. Take red onion
6. Make ready baby kale
7. Take non-fat greek yogurt
8. Take tahini paste
9. Get maple syrup
10. Make ready paprika
11. Make ready cumin
12. Get garlic powder
13. Prepare tumeric
14. Get oregano
15. Make ready roasted pumpkin seeds
16. Make ready cooked quinoa
17. Get lemon
18. Prepare olive oil
19. Prepare salt and pepper

Instructions to make Veggie Quinoa Bowl w/ Spiced Chickpeas:

1. Preheat oven to 425°F
2. Drain and rinse chickpeas and set aside
3. Crush and finely chop garlic. And cut lemon in half and set aside.
4. Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss.
5. Place roasting pan into oven for 12 minutes.
6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well.
7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes.
8. Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm.
9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking.
10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes.
11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve.

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