Pesto Chickpea Power Bowl
Warm chickpeas, roasted vegetables, and basil pesto come together in one hearty bowl.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Tree nuts
This power bowl layers roasted sweet potatoes, crisped chickpeas, and leafy greens with a generous swirl of basil pesto for a satisfying plant-based meal. Quinoa adds a nutty base while cherry tomatoes and feta bring brightness and tang. It works well for a quick weeknight dinner or a make-ahead lunch that holds up in the fridge.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cans chickpeas, drained, rinsed, and patted dry (15 oz each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil, for roasting sweet potatoes
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/2 cup basil pesto
- 1/4 cup toasted pine nuts
- 1 lemon, cut into wedges
Method
-
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
-
In a 6-quart saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes.
-
Toss the cubed sweet potatoes with 1 tablespoon olive oil and a pinch of salt. Spread on one baking sheet and roast until tender and lightly browned, 25 minutes, stirring once halfway through.
-
Toss the dried chickpeas with 2 tablespoons olive oil, salt, pepper, and smoked paprika. Spread on the second baking sheet and roast until golden and crisp, 25 minutes, shaking the pan halfway through.
-
Fluff the cooked quinoa with a fork and divide among four bowls.
-
Top each bowl with roasted sweet potatoes, roasted chickpeas, baby spinach, and cherry tomatoes.
-
Dollop each bowl with pesto and sprinkle with crumbled feta and toasted pine nuts.
-
Serve with lemon wedges for squeezing over the top.
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Pesto Chickpea Power Bowl
This power bowl layers roasted sweet potatoes, crisped chickpeas, and leafy greens with a generous swirl of basil pesto for a satisfying plant-based meal. Quinoa adds a nutty base while cherry tomatoes and feta bring brightness and tang. It works well for a quick weeknight dinner or a make-ahead lunch that holds up in the fridge.
45 min 4 servings 540 cal
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cans chickpeas, drained, rinsed, and patted dry (15 oz each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil, for roasting sweet potatoes
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/2 cup basil pesto
- 1/4 cup toasted pine nuts
- 1 lemon, cut into wedges
Method
- 1
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- 2
In a 6-quart saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes.
- 3
Toss the cubed sweet potatoes with 1 tablespoon olive oil and a pinch of salt. Spread on one baking sheet and roast until tender and lightly browned, 25 minutes, stirring once halfway through.
- 4
Toss the dried chickpeas with 2 tablespoons olive oil, salt, pepper, and smoked paprika. Spread on the second baking sheet and roast until golden and crisp, 25 minutes, shaking the pan halfway through.
- 5
Fluff the cooked quinoa with a fork and divide among four bowls.
- 6
Top each bowl with roasted sweet potatoes, roasted chickpeas, baby spinach, and cherry tomatoes.
- 7
Dollop each bowl with pesto and sprinkle with crumbled feta and toasted pine nuts.
- 8
Serve with lemon wedges for squeezing over the top.
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