Honey Roasted Beet and Chickpea Power Bowl

In recent years, power bowls have surged in popularity, becoming a staple in the health-conscious culinary scene. These nutrient-dense meals are not only visually appealing but also packed with essential vitamins, minerals, and healthy fats. Power bowls offer versatility, allowing you to mix and match ingredients based on your preferences or dietary restrictions. With their vibrant colors and nourishing components, they are ideal for anyone looking to enhance their diet with wholesome, satisfying meals.

Honey Roasted Beet and Chickpea Power Bowl

Discover the vibrant and nutritious Radiant Honey Roasted Beet and Chickpea Power Bowl, a perfect addition for health-conscious meal planning. This colorful dish features earthy roasted beets, protein-packed chickpeas, and wholesome quinoa, all combined for a satisfying meal. With its delicious balance of flavors and textures, this bowl is versatile and easily adaptable to suit various dietary needs. Elevate your meals with this eye-catching and nourishing bowl that promotes well-being one bite at a time.

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Ingredients

For the Roasted Beets and Chickpeas:

2 medium-sized beets, peeled and cut into small cubes

1 can (15 oz) chickpeas, drained and rinsed well

3 tablespoons olive oil

2 tablespoons honey

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and freshly ground black pepper to taste

For the Power Bowl:

2 cups cooked quinoa (or your preferred grain such as brown rice or farro)

1 ripe avocado, sliced or cubed

1 cup baby spinach or arugula

½ cup feta cheese or vegan feta, crumbled for non-dairy option

¼ cup walnuts or sunflower seeds, roughly chopped for crunch

Fresh herbs (such as parsley, mint, or cilantro) for garnish

Lemon wedges for serving, to brighten up the flavors

For the Dressing:

3 tablespoons tahini

2 tablespoons fresh lemon juice

1 tablespoon maple syrup (optional, for added sweetness)

1-2 tablespoons water (to adjust thickness)

Salt and freshly ground black pepper to taste

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C) to prepare for roasting.

Prepare the Beets and Chickpeas:

In a large mixing bowl, combine the cubed beets and drained chickpeas. Add in the olive oil, honey, smoked paprika, ground cumin, and a pinch of salt and pepper. Toss everything together until all the ingredients are evenly coated in the seasoning.

Roast:

Spread the beet and chickpea mixture onto a parchment-lined baking sheet, ensuring an even, single layer. Roast in the preheated oven for 25-30 minutes, or until the beets are fork-tender and caramelized, giving them a stir halfway through to promote even cooking.

Prepare the Dressing:

In a small bowl, whisk together the tahini, fresh lemon juice, and maple syrup if using. Add enough water, one tablespoon at a time, until you reach your desired thickness. Season the dressing with salt and freshly ground black pepper to taste.

Assemble the Bowls:

In each serving bowl, start by layering a generous base of the cooked quinoa. Top with a handful of fresh baby spinach or peppery arugula. Then add the roasted beet and chickpea mixture, followed by slices of avocado, crumbled feta, and a sprinkle of chopped walnuts or sunflower seeds for crunch.

Drizzle and Garnish:

Generously drizzle the creamy tahini dressing over each power bowl. Finish by garnishing with a sprinkle of fresh herbs and a lemon wedge on the side for a refreshing burst of flavor.

Serve:

Enjoy your vibrant, nutrient-packed power bowl either warm or at room temperature, embracing the delightful combination of flavors and textures!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4