Quinoa Power Bowl with Tahini Dressing
This quinoa power bowl is what meal prep influencers wish they invented. Fluffy quinoa, crispy spiced chickpeas, fresh veggies, and a creamy lemon tahini dressing that ties everything together. It’s packed with plant protein, fiber, and the kind of satisfaction that lasts all afternoon.
Why You’ll Love This Recipe
- Complete plant protein from quinoa + chickpeas
- Meal prep champion — keeps 4 days in the fridge
- Creamy tahini dressing is addictive and dairy-free
- Hearty enough to be a full meal
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Quinoa Power Bowl with Tahini Dressing
Ingredients
- 1 cup quinoa (or 2 cups pre-cooked)
- 1 can (15 oz) chickpeas, drained and patted dry
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced
- Dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp water, 1 clove garlic (minced), salt
- Optional: avocado, feta, fresh parsley
Instructions
- If using dry quinoa, cook according to package directions (about 12 minutes). Or use pre-cooked/microwave quinoa.
- While quinoa cooks, heat olive oil in a skillet over medium-high heat. Add chickpeas, cumin, and paprika. Cook 5-7 minutes, shaking the pan occasionally, until chickpeas are golden and crispy.
- Make the tahini dressing: whisk tahini, lemon juice, water, and garlic until smooth. Add more water if needed for drizzling consistency.
- Divide quinoa between bowls. Top with spiced chickpeas, cucumber, cherry tomatoes, and red onion.
- Drizzle generously with tahini dressing. Add avocado and feta if using.
Recipe Tips
- Use pre-cooked quinoa (frozen or shelf-stable) to cut the time in half.
- Pat chickpeas very dry before cooking — moisture prevents crispiness.
- The tahini dressing thickens in the fridge. Thin with a splash of water before using leftovers.
- This bowl travels well — pack dressing separately for best results.
Calories: 450 | Protein: 18g | Fat: 16g | Carbs: 58g
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Nutritional information is estimated and may vary based on ingredients used.
