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Fajita Chickpea-Quinoa Bowl ??
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Spending some much needed family time today for Veteran’s Day and my recovering mama ?? Sharing a yummy bowl that’s full of flavor and texture ??
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Veggies: slice 1 bell pepper, 2 chopped celery stalks, 1.5 cups broccoli florets, 1/4 medium onion, 3/4 cup mushrooms. Add to large skillet with 1 teaspoon each chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper ? Saute for 8 minutes over medium heat in a couple teaspoons avocado oil, stirring frequently until crisp-tender??
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Cook quinoa. Can cook 1 cup dry quinoa and use leftovers for other meals during the week! ?
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Spicy tahini sauce: 2 T tahini, 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce, and about 2 T water (add another T water to thin if desired). ??
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Roast chickpeas while veggies cook. Place 1/2 can drained, rinsed and dry chickpeas on a baking sheet and drizzle with oil of your choice. Toss, sprinkle with generous pinch of cumin, chili powder, salt. Toss again and roast at 400 degrees Fahrenheit for 15 to 20 minutes. ??
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Assemble! Place quinoa in large dish with veggies, chickpeas, spicy tahini sauce. Served with arugula, sliced cherry tomatoes, mashed avocado and fresh cilantro! ?✌
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