Description

A fresh and nourishing vegan breakfast bowl made with quinoa, roasted farmers market vegetables, protein-rich chickpeas, creamy avocado, and a bright tahini dressing. This wholesome bowl is filling, energizing, and perfect for breakfast or lunch.

Ingredients

1 cup quinoa

1 tablespoon olive oil

1 medium sweet potato, peeled and cubed

1 cup broccoli florets

1 red bell pepper, sliced

1 tablespoon soy sauce (use gluten-free if needed)

1 teaspoon ground cumin

Salt and black pepper, to taste

1 cup cooked chickpeas, drained and rinsed

1 avocado, sliced

1/4 cup pumpkin seeds, toasted

2 tablespoons tahini

1 tablespoon lemon juice

Fresh herbs (parsley, cilantro, or mint), chopped

Sriracha or hot sauce, optional

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cubed sweet potato, broccoli florets, and sliced red bell pepper on the baking sheet.
Drizzle the vegetables with olive oil, sprinkle with cumin, salt, and pepper, and toss to coat evenly.
Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
While the vegetables roast, rinse the quinoa under cold water and combine it with 2 cups of water in a pot.
Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until the water is absorbed.
Remove from heat, let sit for 5 minutes, then fluff with a fork.
In a skillet, lightly sauté the chickpeas with a small amount of olive oil, salt, and cumin until warmed and slightly crispy.
Whisk together tahini, lemon juice, salt, and a little water until smooth and creamy.
Assemble the bowls by layering quinoa, roasted vegetables, chickpeas, avocado slices, and pumpkin seeds.
Drizzle with tahini dressing and finish with fresh herbs and optional hot sauce.

Notes

Use seasonal vegetables for the freshest flavor.

Add tofu or tempeh for extra protein if desired.

Store components separately for best meal-prep results.

Add avocado and dressing just before serving.

This bowl can be enjoyed warm or cold.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 7 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 11 g
Protein: 15 g
Cholesterol: 0 mg