This delicious vegan power bowl is packed with plant-based protein and nutrients, to fuel your day!
I've found that different brands of quinoa call for different amounts of water. Just use the amount it says on your box of quinoa!
Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork.
Preheat oven to 425 degrees F.
Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until all florets are evenly coated.
Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they're all evenly coated.
On a sheet pan lined with parchment paper (or a silpat), bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.
In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference. For extra heat, add in a pinch of cayenne. For extra tang, add in more lime juice.
Assemble your bowls - add in the layer of quinoa first. Top with broccoli and chickpeas, then drizzle with the tahini sauce. Add on hemp or sesame seeds (or both!) and any other toppings you like.
Serve warm and enjoy!