Roasted Beet and Chickpea Power Bowl with Tahini-Lemon Dressing

Overview

This Roasted Beet and Chickpea Power Bowl combines hearty roasted beets and crunchy chickpeas atop a bed of fluffy quinoa and fresh mixed greens. The creamy tahini-lemon dressing adds a tangy, nutty finish, making it a perfectly balanced, nutrient-dense bowl ideal for nourishing lunches or dinners. Completely vegan and packed with plant-based protein, it celebrates the flavors and colors of autumn produce.

Why you’ll love it

This recipe delivers a delightful contrast of textures: sweet, caramelized beets; crisp, spiced chickpeas; nutty quinoa; and fresh leafy greens. The tahini-lemon dressing brings brightness and creaminess without dairy, for a flavorful, wholesome bowl. It's easy to customize, meal-prep friendly, and provides a satisfying plant-based protein boost.

Ingredient notes

Beets: Choose firm, medium-sized roots free from blemishes. Roasting enhances their natural sweetness.
Chickpeas: Use canned chickpeas rinsed and thoroughly dried for maximum crispiness.
Quinoa: Rinsed quinoa prevents bitterness; cook with water or vegetable broth for extra flavor.
Tahini: Sesame seed paste that adds a creamy texture and rich flavor to the dressing.
Lemon juice: Freshly squeezed provides brightness and acidity.
Mixed greens: Use a fresh mix like baby spinach, arugula, or kale for added nutrition and color.

Step-by-step

Preheat the oven to 200°C (390°F).

Prepare the beets: Wash, peel, and cut the beets into 2 cm (¾-inch) cubes. Toss with 1 tbsp (15 ml) olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.

Prepare the chickpeas: Rinse and drain one 400 g (14 oz) can of chickpeas. Pat dry thoroughly with paper towels. In a bowl, toss chickpeas with 1 tbsp (15 ml) olive oil, 1 tsp (5 ml) smoked paprika, ½ tsp (2.5 ml) ground cumin, and a pinch of salt.

Spread chickpeas on a separate baking sheet lined with parchment paper.

Roast: Place both baking sheets in the oven and roast beets for 35–40 minutes until tender, turning halfway. Roast chickpeas for 25–30 minutes until crispy, shaking the pan occasionally.

Cook the quinoa: While roasting, rinse 150 g (¾ cup) quinoa under cold water. In a medium saucepan, combine quinoa with 300 ml (1¼ cups) water or vegetable broth. Bring to boil, then simmer covered for 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.

Make the dressing: In a small bowl, whisk together 3 tbsp (45 ml) tahini, juice of 1 lemon (about 2 tbsp/30 ml), 1 clove minced garlic, 1 tbsp (15 ml) maple syrup or agave, and water to thin (about 2–3 tbsp/30–45 ml) to a pourable consistency. Season with salt to taste.

Assemble the bowls: Divide quinoa among bowls. Top with mixed greens, roasted beets, and crispy chickpeas. Drizzle tahini-lemon dressing over the top. Garnish optionally with fresh herbs like parsley or toasted sesame seeds.

Serving & storage

Serve immediately for best texture, enjoying the contrast between warm roasted vegetables and crisp greens. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; store dressing separately to maintain freshness. Reheat the roasted beets and chickpeas gently in the oven or microwave before assembling.