15-Minute Quinoa Power Bowl with Tahini Dressing

Growing up in California, I learned that the best plant-based meals come from combining unexpected flavors and textures. This quinoa power bowl became my go-to when I needed something both satisfying and energizing. The creamy tahini dressing ties everything together beautifully, and the roasted chickpeas add that perfect crunch we all crave. I love making a big batch on Sunday and enjoying it throughout the week – it actually gets better as the flavors meld together.

aka The California Sunshine Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons avocado oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon sea salt, divided
• 4 cups fresh baby spinach
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup pumpkin seeds
• 2 tablespoons hemp hearts

For the Tahini Dressing

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 3-4 tablespoons warm water
• ¼ teaspoon sea salt
• Pinch of black pepper

Instructions

1. Cook the quinoa: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
2. Prepare roasted chickpeas: Preheat air fryer to 400°F (or oven to 425°F). Toss chickpeas with 1 tablespoon avocado oil, paprika, cumin, and ¼ teaspoon salt. Air fry for 12-15 minutes, shaking basket every 5 minutes, until golden and crispy.
3. Make the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and remaining salt. Gradually add warm water, one tablespoon at a time, whisking until smooth and creamy.
4. Prepare vegetables: While quinoa cooks, slice avocado, halve cherry tomatoes, and thinly slice red onion. Set aside.
5. Assemble bowls: Divide spinach among 4 bowls. Top with warm quinoa, roasted chickpeas, avocado slices, cherry tomatoes, and red onion. Sprinkle with pumpkin seeds and hemp hearts.
6. Finish and serve: Drizzle generously with tahini dressing and serve immediately. Store extra dressing in refrigerator for up to 5 days.

Tips

• Quinoa perfection: Rinse quinoa until water runs clear to remove bitter coating. Let it rest after cooking for fluffier grains.
• Crispy chickpeas: Make sure chickpeas are completely dry before tossing with oil. This ensures maximum crispiness.
• Dressing consistency: Add water gradually – you want it pourable but not thin. It should coat the back of a spoon.
• Make ahead: Store components separately and assemble when ready to eat. Avocado should be added fresh.
• Protein boost: Add hemp hearts or a handful of nuts for extra protein and healthy fats.
• Seasonal variations: Swap cherry tomatoes for roasted sweet potato in winter, or add fresh berries in summer.