Mediterranean Roasted Tomato & Chickpea Bowl
by Tanvi Parikh
Macros
- Total calories
- 464
- Protein
- 17 g
- Carbs
- 54 g
- Fat
- 16 g
- Fiber
- 12 g
- Sugar
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 387 mg
- Potassium
- 952 mg
- Vitamin A
- 846 IU
- Vitamin C
- 14 mg
- Calcium
- 146 mg
- Iron
- 6 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 159 mg
- Zinc
- 3 mg
Serves 1
Ingredients
- ¼ cup Quinoa (dry, rinsed)
- ½ cup Cherry Tomatoes
- Sea Salt & Black Pepper
- 1½ tsp Extra Virgin Olive Oil (divided)
- ¼ cup Chickpeas (cooked)
- 1 cup Baby Kale
- ¼ cup Hummus
- 1½ tsp Mint Leaves (chopped)
- 1½ tsp Parsley
- ½ tsp Everything Bagel Seasoning
Steps
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cook the quinoa according to the package directions.
Meanwhile, place the tomatoes on one side of the baking sheet and toss with salt, pepper, and half of the oil. On the other side, toss the chickpeas with the remaining oil, salt, and pepper. Cook in the oven for 30 to 40 minutes, until the tomatoes burst and caramelize and the chickpeas are crispy. Let cool slightly.
To assemble, divide the quinoa and kale evenly between bowls. Top with hummus, cooked tomatoes, chickpeas, mint, and parsley. Sprinkle with everything bagel seasoning and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately three cups.
- More Flavor: Add a squeeze of lemon juice.
- Additional Toppings: Sliced avocado, roasted red peppers, or pickled onions.