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Quinoa Power Bowl with Roasted Chickpeas & Tahini-Lemon Drizzle

A balanced quinoa bowl with crispy roasted chickpeas, fresh veggies, and a creamy tahini-lemon drizzle—healthy, filling, and meal-prep friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Healthy
Ingredients Equipment Method Notes

Ingredients
  

Roasted Chickpeas
  • 1 can chickpeas 15 oz, drained and dried well
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
Quinoa + Bowl Base
  • 1 cup quinoa rinsed
  • 2 cups water or broth
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 2 cups baby spinach
Tahini-Lemon Drizzle
  • 3 tbsp tahini
  • 2 tbsp lemon juice plus zest if you like
  • 1 tbsp water to thin
  • 1 tsp honey optional
  • 1/4 tsp kosher salt to taste

Equipment

  • Sheet pan
  • Sauce whisk
  • Medium pot

Method
 

  1. Preheat oven to 425°F and line a sheet pan.
  2. Toss chickpeas with olive oil, cumin, smoked paprika, and salt. Spread on the pan.
  3. Roast 20–25 minutes, shaking halfway, until crisp.
  4. Meanwhile, simmer quinoa with water (or broth) for about 15 minutes, then fluff.
  5. Whisk tahini, lemon juice, salt, honey (optional), and water until smooth and drizzle-able.
  6. Assemble bowls with spinach, quinoa, tomatoes, cucumber, and roasted chickpeas.
  7. Drizzle with tahini-lemon sauce and serve.

Notes

Meal prep: Store quinoa, veggies, chickpeas, and sauce separately for best texture.
Extra protein: Add a hard-boiled egg or grilled chicken if desired.
Sauce tip: Tahini thickens as it sits—add a splash of water to loosen.