These Roasted Chickpea Quinoa Bowls with Sesame Ginger Dressing are perfect for vegan meal prepping or a healthy & filling dinner.
There is something about a bowl of veggies and grains topped off with a delicious dressing that I can never get enough of. Bowls like these are what I eat on a daily basis. They are easy to adapt to what you have on hand and they are perfect for meal prepping.
This bowl is especially tasty because of the sesame ginger dressing. When it is mixed with the crispy veggies, spicy chickpeas and flavor-packed quinoa it just brings the whole thing together.
So, let's talk about How to Make Quinoa
It seems pretty straight forward. Rinse it, boil it in water, done. But there are some pointers I want to give you to take your quinoa to the next level.
- Is rinsing quinoa necessary? The short answer, yes. The reason you rinse quinoa before cooking it is to remove the outer layer, which is called saponin. If you don't rinse this outer layer off, your quinoa can have a soapy flavor. That is no good. So, give it a quick rinse and avoid a funky taste.
- Should you cook quinoa in water? I would give this a hard NO. While the instructions on the package will probably tell you to cook your quinoa in water, I ALWAYS cook mine in broth. It gives it so...much...more...flavor! You can use veggie broth, or my personal favorite, Vegan Chicken Bouillon.
- How long should you cook quinoa? The instructions usually tell you to bring your water (or broth) to a boil and then cook it for 10-15 minutes. I usually end up cooking mine closer to 20-25 minutes. I don't want any "crunch" in my quinoa, and I find 15 minutes just isn't enough time. But keep an eye on it while you're cooking, and adjust the time based on how quickly your liquid evaporates and quinoa is cooked through.
Other than the quinoa, the only thing you actually have to cook for this recipe is the chickpeas. And those are super simple - add the chickpeas, olive oil and some seasonings to a baking sheet. Roast them for 20 minutes and BAM...they're ready to go.
While your quinoa and chickpeas are cooking, whip up your dressing by mixing everything together in a bowl and prep your veggies.
Once you have everything done, divide the ingredients between 4 bowls and drizzle with dressing.
Want to make these bowls for meal prep?
Divide everything between 4 containers (reserving the dressing on the side) and place in the fridge. I would just eat the bowls as a cold dish (rather than reheating the quinoa and chickpeas). They will still be equally as tasty and super easy to eat on the go.
TSV TIP: I always put my homemade dressings in mason jars, like these. And you can find the plastic lids I use here.
Need more vegan bowl inspo? Check out these recipes:
Roasted Chickpea Quinoa Bowls with Sesame Ginger Dressing
- 1 cup quinoa dry
- 2 cups broth*
- 2 15-ounce cans chickpeas drained and rinsed
- 2 tbsp olive oil
- ½ tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- salt & pepper to taste
- ¼ cup tahini
- 3 tbsp low sodium soy sauce plus more to taste
- 1 tbsp sesame oil
- 2 cloves garlic minced
- ½ tbsp ginger minced
- ½ tbsp rice wine vinegar
- ½ tbsp sugar plus more to taste**
- warm water as needed
- sriracha optional
- 4 cups mixed greens
- 2 cups red cabbage shredded
- 2 avocados sliced
- black sesame seeds optional
- jalapeño and cilantro for topping, optional
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Add dry quinoa to a fine mesh strainer and rinse under cold water for 30 seconds. Strain and add quinoa to a pot. Add broth and bring to a boil. Lower heat, cover and simmer until the water is absorbed (approx. 15-25 minutes).***
- Add chickpeas, olive oil, garlic powder, chili powder, paprika and a pinch of salt & pepper to the baking sheet. Toss to coat evenly and roast in the oven for 20 minutes (flipping halfway).
- To make the dressing, add the tahini, soy sauce, sesame oil, garlic, ginger and rice wine vinegar to a bowl and stir to combine. Add sugar and a splash of hot water to the bowl and stir to combine. Taste and adjust seasoning as needed - if you want it spicy add the sriracha. Add more water to thin it out. Set aside.
- To assemble add quinoa, mixed greens, cabbage, chickpeas and avocado to each bowl. Top with sesame seeds, jalapeño and cilantro. Drizzle with dressing and eat.
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