Middle Eastern Roasted Vegetable and Chickpea Bowls with Lemon-Tahini Sauce

Ali Segersten (author)
Main Dishes Lunch Mediterranean Middle Eastern Legumes Lunchbox Recipe Meal Prep Recipe Vegetable Dish Whole Grain Dish
MIDDLE EASTERN ROASTED VEGETABLE CHICKPEA AND QUINOA BOWLS WITH CREAMY LEMON-TAHINI SAUCE-11
MIDDLE EASTERN ROASTED VEGETABLE CHICKPEA AND QUINOA BOWLS WITH CREAMY LEMON-TAHINI SAUCE-2
MIDDLE EASTERN ROASTED VEGETABLE CHICKPEA AND QUINOA BOWLS WITH CREAMY LEMON-TAHINI SAUCE-3
Difficulty
Average Recipe
Prep Time
25 minutes
Cook Time
25 minutes
Servings
4

These colorful Middle Eastern-inspired bowls combine warmly spiced roasted vegetables and chickpeas with quinoa, crisp vegetables, fresh parsley, and a creamy lemon-tahini sauce. The combination of warm roasted vegetables and cool, fresh ingredients creates a nourishing, flavorful meal that works beautifully for lunch or dinner. While the ingredient list may look long, don’t be deterred. This recipe is quite simple to prepare. Once the vegetables and chickpeas are in the oven, the remaining components come together quickly.

Quinoa

1½ cups quinoa rinsed and drained
2½ cups water
1 pinches sea salt

Roasted Vegetables

1 medium heads cauliflower cut into florets
4 medium carrots peeled and chopped
1 medium red onions chopped
2 tablespoons extra virgin olive oil
1 teaspoons ground coriander
1 teaspoons ground cumin
½ teaspoons smoked paprika
½ teaspoons garlic powder
¼ teaspoons turmeric powder
¼ teaspoons Herbamare (or sea salt)

Roasted Chickpeas

2 cans chickpeas rinsed and drained
2 tablespoons extra virgin olive oil
1 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoons smoked paprika
½ teaspoons garlic powder
½ teaspoons Herbamare

Tahini Sauce

½ cups sesame tahini
1 large lemons zested and juiced
2 cloves garlic crushed
½ teaspoons Herbamare
½ teaspoons ground cumin
4 tablespoons water

Raw Vegetables

2 cucumbers sliced
1 cups parsley chopped

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