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In an age where healthy eating meets convenience and flavor, the Roasted Tomato Chickpea Quinoa Bowl stands out as a vibrant, nutrient-dense dish that is both satisfying and easy to prepare. This recipe not only offers a delightful medley of flavors but also packs a powerful nutritional punch, making it an ideal choice for busy weeknights or meal prepping for the days ahead. With its colorful ingredients and hearty components, this bowl is a feast for both the eyes and the palate, appealing to a wide range of dietary preferences including vegan and gluten-free.

Roasted Tomato Chickpea Quinoa Bowl

Discover the delicious and nutritious Roasted Tomato Chickpea Quinoa Bowl—a perfect blend of wholesome ingredients that's easy to prepare. This vibrant dish features quinoa, chickpeas, roasted cherry tomatoes, and caramelized red onions, making it suitable for busy weeknights or meal prep. Packed with protein, fiber, and essential vitamins, it's versatile enough to adapt to your dietary preferences. Enjoy it as a main course or a delightful side dish while savoring its colorful presentation and rich flavors.
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 can (15 oz) chickpeas, rinsed and drained

2 cups cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper, to taste

1 small red onion, diced

1 avocado, sliced

¼ cup fresh parsley or cilantro, chopped

2 tablespoons balsamic vinegar

Optional toppings: feta cheese, sesame seeds, or sriracha

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Tomatoes and Chickpeas: On a large baking sheet, combine the halved cherry tomatoes and rinsed chickpeas. Drizzle with 1 tablespoon of olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Toss until everything is well-coated. Spread them out in a single layer and roast in the oven for 20-25 minutes, or until the tomatoes are blistered and the chickpeas are slightly crispy.

      Cook the Quinoa: While the tomatoes and chickpeas are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Fluff with a fork and set aside.

        Sauté the Red Onion: In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for about 5-7 minutes until they are translucent and slightly caramelized.

          Assemble the Bowl: In a large serving bowl, start with a base of fluffy quinoa. Top with the roasted chickpeas and tomatoes, sautéed red onion, and slices of avocado. Drizzle with balsamic vinegar and sprinkle with fresh parsley or cilantro.

            Add Optional Toppings: If desired, add crumbled feta cheese, sesame seeds, or a drizzle of sriracha for an extra kick.

              Serve and Enjoy: Serve the bowl warm, mixing the toppings together as you like, and enjoy your nutrient-packed Roasted Tomato Chickpea Quinoa Bowl!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings