Roasted vegetable quinoa bowl with chickpeas and lemon tahini

Middle Eastern COMBIFAST RECIPE

Roasted Vegetable & Quinoa Bowl with Lemon Tahini

Name: Roasted Vegetable & Quinoa Bowl with Lemon Tahini
Prep time: 10 min
Cook time: 25 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 140 g Quinoa; 240 g Chickpeas; 1 Sweet potato; 1 Red bell pepper; 1 Zucchini; 2 tbsp Tahini; 1 Lemon; 1 clove Garlic; 1 tsp Ground cumin; 1 handful Parsley; 2 tbsp Olive oil

Sweet potato, red pepper and zucchini roasted until caramelized, over quinoa and chickpeas with a lemon-tahini drizzle. Vegan and filling.

Prep

10 min

Cook

25 min

Servings

Difficulty

Easy

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Ingredients

Quinoa140 g
Chickpeas240 g
Sweet potato1
Red bell pepper1
Zucchini1
Tahini2 tbsp
Lemon1
Garlic1 clove
Ground cumin1 tsp
Parsley1 handful
Olive oil2 tbsp

Steps

1
Heat the oven to 210°C / 410°F. Toss sweet potato, pepper and zucchini with olive oil, cumin and salt; roast 22–25 minutes.
2
Cook quinoa in 2x water 12 minutes; fluff.
3
Whisk tahini, lemon juice, garlic and 2–3 tbsp water into a pourable sauce.
4
Bowl up quinoa, chickpeas and vegetables; drizzle with tahini and scatter parsley.

Nutrition per serving · estimate

Calories: 540
Protein: 18 g
Fiber: 15 g
Carbs: 74 g
Fat: 20 g

Allergens

Sesame

Substitutions

Tahini → Hummus thinned with lemon (check for sesame) or olive oil & lemon
Quinoa → Brown rice or bulgur

30 Minute Vegan Vegetarian Gluten-Free Dairy-Free High Fiber Office Friendly Meal Prep

By CombiFast Kitchen · Updated September 5, 2026