High-Protein Quinoa Power Bowl with Roasted Veggies and Tahini Drizzle

Ingredients

• 1½ cups dry quinoa (rinsed)
• 3 cups low-sodium vegetable or chicken broth
• 1 can (400g) chickpeas, drained and patted dry
• 1 medium zucchini, diced into 1-inch chunks
• 1 large red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 2 tbsp olive oil (divided)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• Salt and black pepper to taste
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp warm water (to thin the dressing)
• 1 small garlic clove, finely grated
• Optional: 2 soft-boiled eggs or 150g grilled chicken breast per serving for extra protein

Instructions

1. 1

   Cook the quinoa in broth

   Add the rinsed quinoa and broth to a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit—lid on—for another 5 minutes. Fluff with a fork. Cooking quinoa in broth instead of water is a small thing that makes a big flavor difference.

2. 2

   Season and roast the chickpeas and veggies

   Preheat your oven to 210°C (410°F). Spread the chickpeas, zucchini, and bell pepper on a large baking sheet. Drizzle with 1½ tbsp olive oil and sprinkle over the smoked paprika, cumin, garlic powder, salt, and pepper. Toss everything together until evenly coated—don't crowd the pan or things steam instead of roast. Roast for 22–25 minutes, giving the tray a shake halfway through, until the chickpeas are slightly crispy and the veggies have a bit of char on the edges.

3. 3

   Make the tahini dressing

   Whisk together the tahini, lemon juice, grated garlic, and warm water in a small bowl until smooth and pourable. It'll look like it's seizing up at first—keep whisking. Season with a pinch of salt. If it's still too thick, add another teaspoon of water. This dressing keeps in the fridge for up to 5 days, which is worth knowing if you're meal prepping for the week.

   

4. 4

   Wilt the spinach

   Heat the remaining ½ tbsp of olive oil in a small pan over medium heat. Add the baby spinach and toss for about 60–90 seconds until just wilted. Season lightly with salt. Quick and done.

5. 5

   Build your bowls

   Divide the quinoa between four bowls as your base. Top each with the roasted chickpea and veggie mix, a handful of wilted spinach, and a few cherry tomatoes. Drizzle generously with the tahini dressing. Add a soft-boiled egg or sliced grilled chicken if you're going for a higher protein count—athletes and active people especially will want that extra layer. Serve immediately or pack into containers for meal prep.

Substitution Ideas

Storage Tips

Store the components separately if you can—it keeps everything from going soggy. The quinoa and roasted veggies will last up to 4 days in airtight containers in the fridge. The tahini dressing keeps for 5 days in a small jar. If you've already assembled the bowls, they're still fine for 2 days, just expect the spinach to wilt down further. Reheat the quinoa and veggies in the microwave for 90 seconds or in a pan over medium heat with a splash of water. Don't reheat the cherry tomatoes or dressing—add those fresh when you're ready to eat.