Spicy Sweet Roasted Chickpeas, Garlic Tahini Dressing, and Quinoa Power Bowl

• Vegetarian
• Gluten free

• Produce

  • 3 cups Brussels sprouts
  • 1 18 oz. can Chickpeas, no salt added
  • 1 clove Garlic
  • 1 tbsp Garlic
  • 1 tbsp Rosemary, dried
  • 3 cups Spinach
  • 1 Sweet potato

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Lemon juice
  • 1/4 cup Tahini

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Liquids

  • 1/3 cup Water

Found on savourandshine.com

Description

Ingredients

• 1 18 oz. can chickpeas (no salt added), rinsed and drained
• 1 Tbsp. olive oil
• 1 Tbsp. honey
• ½ tsp. chili powder
• ¼ cup tahini
• 1 clove garlic
• 2 Tbsp. lemon juice
• ⅓ cup water
• sea salt and black pepper, to taste
• 1 sweet potato, washed and cubed
• 3 cups Brussels sprouts, washed and chopped
• 2 cups quinoa, cooked
• 3 cups spinach
• 3 Tbsp. Olive oil
• 1 Tbsp dried rosemary
• 1 Tbsp minced garlic

Directions

• Preheat oven to 375 degrees.
• Spray baking sheet with non-stick spray and evenly distribute chickpeas on baking sheet.
• Bake for 45 minutes, or until crunchy.
• In a medium bowl, combine olive oil, honey, and chili powder.
• Remove chickpeas from oven and toss in bowl with other ingredients.
• Pour chickpeas back onto baking sheet and place in the oven for 10 more minutes, allowing them to caramelize.
• Combine all ingredients in a blender and blend until smooth.
• Preheat oven to 350 degrees.
• In a bowl, combine sweet potato, Brussels sprouts, olive oil, rosemary and garlic. Stir to combine.
• Spread mixture on a baking sheet and bake for 40 minutes.
• Combine bowl ingredients: lay spinach in the bowl as your base. Top with quinoa, roasted vegetables and roasted chickpeas. Drizzle with tahini dressing and serve!