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Garbanzo Grain Bowl

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Garbanzo Grain Bowl With Green Tahini Sauce



  • 1 sweet potato
  • 1 tablespoon olive oil
  • 1/8 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 cup chickpeas
  • 1/4 cup quinoa (dry)
  • 3 cups of arugula
  • 2 tablespoons pumpkin seeds, shelled
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove of garlic
  • ¼ teaspoon salt
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • Water to thin, about 2 tablespoons
  • Pre-heat oven to 204.°C
  • Chop sweet potato into bite-sized pieces and toss with half of the olive oil, half of the cumin, half of the paprika, half of the black pepper, and all of the chili powder.
  • Drain and rinse the chickpeas. Toss with the other half of the olive oil, cumin, paprika, and black pepper.
  • Roast both the sweet potato and the chickpeas at 204.°C for 25 minutes, turning halfway through.
  • Cook quinoa according to package directions. If you bought in bulk, bring quinoa and 1/2 cup of water to a boil. Once boiling, turn down to a simmer and cook for 10-12 minutes until water has absorbed.
  • While the quinoa is cooking, make the green tahini sauce. Measure all ingredients into a small blender or food processor and blend until smooth. Slowly add in water until sauce is to your desired consistency.
  • Layers bowls with a base of arugula. Top with quinoa, sweet potatoes, chickpeas, pumpkin seeds, and green tahini.
Ingredient Variations and Substitutions
Other whole grains such as barley, farro, or couscous would also work well with this dish.
You can also use baby spinach or kale in place of arugula.
Parsley and cilantro are a good base, but you can also use chives, scallions, or any other leftover fresh herbs that you have on hand.
Cooking and Serving Tips
Serve hot for dinner or cold leftover for lunch. Wait until serving to add the tahini sauce.


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