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Vegan Roasted Chickpea Quinoa Bowl
MY WEEKEND KITCHEN16Ingredients
30Minutes
550Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups chickpeas (Boiled, 1 can if you are using canned chickpeas)
- 1 bell pepper (Red capsicum)
- 1 tsp. cumin powder
- 1 tsp. paprika powder
- 1/2 tsp. garam masala powder
- salt (to taste)
- black pepper (to taste)
- 2 Tbsp. olive oil
- 1/2 cup quinoa
- 1/2 cup tomato (finely chopped, 1 regular tomato)
- 1/2 cup cucumber (finely chopped, ~1 Persian cucumber)
- 4 sprigs fresh dill
- 4 stalks fresh parsley
- 1 lemon
- 4 Tbsp. yogurt (Almond)
- 2 Tbsp. ricotta cheese (Vegan, optional)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium870mg36% |
| Potassium980mg28% |
| Protein19g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber16g64% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C170% |
| Calcium20% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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