Chickpea and Broccoli Bowl with Tahini Sauce

FATFREE VEGAN KITCHEN(1)
Donna M.: "This was amazing! Especially the tahini sauce on…" Read More
20Ingredients
40Minutes
700Calories

Ingredients

US|METRIC
  • 3 cups cooked quinoa
  • 1 cup brown rice
  • 2/3 cup water
  • 1/3 cup chickpeas
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Tahini
  • 1 tablespoon chia seed (optional, for thickness)
  • 2 cloves garlic
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground cumin
  • 2 onions (medium, chopped)
  • 4 cloves garlic (minced)
  • 2 teaspoons cumin seeds
  • 3 cups chickpeas (cooked, or 2 cans, drained)
  • 1/4 cup water
  • 2 teaspoons spanish paprika (smoked, hot or mild or a combination)
  • 1/2 teaspoon ground cumin
  • salt (to taste)
  • 1 bunch broccoli (cut into small florets)
  • 1 cup baby carrots (or sliced carrots)
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    NutritionView More

    700Calories
    Sodium45% DV1090mg
    Fat17% DV11g
    Protein51% DV26g
    Carbs43% DV128g
    Fiber84% DV21g
    Calories700Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium1090mg45%
    Potassium1420mg41%
    Protein26g51%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate128g43%
    Dietary Fiber21g84%
    Sugars7g14%
    Vitamin A120%
    Vitamin C260%
    Calcium25%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Donna M. 4 years ago
    This was amazing! Especially the tahini sauce on top of it! It also freezes well. I freeze the quinoa and chickpeas portion together and the tahini sauce separate. When I heat them up I add fresh steamed broccoli and carrots. Delicious!!

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