What is the best way to roast chickpeas for bowls?

For perfectly crispy chickpeas, dry them thoroughly after rinsing. Toss with olive oil, garlic powder, smoked paprika, and salt. Roast at 400°F for 25–30 minutes, shaking the pan halfway through.

Can I make quinoa protein bowls ahead of time?

Yes! Quinoa protein bowls with roasted chickpeas and spinach are ideal for meal prep. Store components separately, and assemble fresh to keep textures crisp.

Are quinoa protein bowls good for weight loss?

Absolutely. Thanks to their high fiber and protein content, these bowls keep you full longer without empty calories. Try adding leafy greens or reducing the dressing if you're tracking macros.

What dressings go best with these protein bowls?

Tahini lemon, balsamic vinaigrette, or spicy Greek yogurt are excellent choices. For bolder flavors, experiment with a honey chipotle glaze, like in those trending Honey Chipotle Chicken Bowls .

Quinoa Protein Bowls with Roasted Chickpeas and Spinach

Name: Quinoa Protein Bowls with Roasted Chickpeas and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup uncooked quinoa; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups fresh baby spinach; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; Salt and pepper to taste; 1/4 cup tahini; Juice of 1 lemon; 1–2 tbsp warm water (for sauce consistency)

Description

Hearty and delicious quinoa protein bowls packed with roasted chickpeas, fresh spinach, and a zesty tahini drizzle. Perfect for meal prep or a cozy fall lunch.

Ingredients

Scale

1 cup uncooked quinoa

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh baby spinach

2 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

1/4 cup tahini

Juice of 1 lemon

1–2 tbsp warm water (for sauce consistency)

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Instructions

1. Rinse quinoa and cook according to package instructions (about 15 minutes).

2. Preheat oven to 400°F. Dry chickpeas thoroughly with a towel.

3. Toss chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet.

4. Roast for 25–30 minutes, shaking halfway through, until crispy.

5. In a small bowl, whisk tahini, lemon juice, and warm water to make a dressing.

6. To assemble, add quinoa to a bowl, top with spinach, roasted chickpeas, and drizzle with dressing.

7. Serve immediately or store in containers for meal prep.

Notes

You can substitute spinach with kale or arugula for variety.

Add avocado, shredded carrots, or roasted sweet potato for extra nutrients and color.

Store components separately for best texture during meal prep.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Lunch, Dinner
Method: Roasting, Boiling
Cuisine: American, Plant-Based

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 2g
Sodium: 220mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 11g
Protein: 16g
Cholesterol: 0mg