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← All recipes Quinoa bowl with crispy roasted chickpeas, roasted sweet potato cubes, pumpkin seeds and a tahini drizzle Lunch · Bowl

Chickpea Quinoa Power Bowl

≈26g protein 40 min Serves 4 Complete protein

Chickpeas are lysine-rich but methionine-poor, which makes them an ideal pairing for quinoa. Quinoa acts as a complete protein backbone, while tahini and pumpkin seeds add dense methionine and cysteine. Throw in roasted vegetables for a genuinely satisfying texture.

Ingredients

  • 1 can (400g) chickpeas, rinsed and dried
  • 1 large sweet potato, cubed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 4 tbsp pumpkin seeds
  • 1 tsp garlic powder

Method

  1. Preheat oven to 200°C / 400°F. Toss chickpeas and sweet potato with olive oil, cumin, and garlic powder.
  2. Spread on a baking sheet and roast for 30 minutes until chickpeas are crisp and potatoes are tender.
  3. Meanwhile, combine quinoa and water in a pot. Simmer 15 minutes until liquid absorbs; fluff and set aside.
  4. Whisk tahini, lemon juice, and 3 tbsp warm water in a small bowl until smooth and pourable.
  5. Build bowls with quinoa, roasted sweet potato, crispy chickpeas, and a generous drizzle of tahini sauce.
  6. Sprinkle with pumpkin seeds before serving.
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