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Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce

Molly | Spices in My DNA
  • 50 minutes
  • Serves 3 to 4

INGREDIENTS

1

Avocado

2

medium heads Broccoli

1 15.5 ounce can

Chickpeas

1 clove

Garlic

1

Lemon, wedges

1

Meyer lemon, zest of

1

Meyer lemon, juice of

1 handful

Parsley and chives, fresh

1 tbsp

Maple syrup, pure

1/2 cup

Tahini

3 cups

Quinoa, cooked

1 tsp

Harissa seasoning

3/4 tsp

Pepper

1 tsp

Salt

4 2/3 tbsp

Olive oil

1 tsp

Coconut aminos

1/2 cup

Water, hot