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19 ingredients, 11 steps, cooking Veggie Quinoa Bowl w/ Spiced Chickpeas

Hi all, at this time you can cook recipe Veggie Quinoa Bowl w/ Spiced Chickpeas with 19 ingredients and 11 steps. Next this is how to cook, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 19 ingredients and 11 stages of easy cooking Veggie Quinoa Bowl w/ Spiced Chickpeas.

Ingredients all Veggie Quinoa Bowl w/ Spiced Chickpeas

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

If all cooking materials Veggie Quinoa Bowl w/ Spiced Chickpeas it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Veggie Quinoa Bowl w/ Spiced Chickpeas instructions

  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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