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Preheating the oven is a critical step in achieving perfectly roasted tomatoes and chickpeas. The ideal roasting temperature for this recipe is 400°F (200°C). Preheating ensures that your ingredients begin to cook immediately and evenly, which is essential for developing the rich, caramelized flavors you want in your roasted bowl. It also helps to create that delightful texture—crispy chickpeas and juicy, slightly charred tomatoes. If you skip this step, the vegetables may not roast properly, resulting in a soggy texture rather than the crispy exterior you’re aiming for.

Roasted Tomato Chickpea Quinoa Bowl

Discover the vibrant and nutritious Roasted Tomato Chickpea Quinoa Bowl! This delicious recipe combines protein-packed quinoa, hearty chickpeas, and sweet roasted cherry tomatoes, creating a colorful meal that's perfect for lunch or dinner. Packed with essential vitamins, minerals, and healthy fats from avocado and olive oil, this versatile bowl caters to vegan and gluten-free lifestyles. Dive into this wholesome dish that elevates healthy eating with flavor and satisfaction. Perfect for meal prep too!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 can (15 oz) chickpeas, rinsed and drained

2 cups cherry tomatoes, halved

2 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and pepper, to taste

1 small red onion, diced

1 avocado, sliced

¼ cup fresh parsley or cilantro, chopped

2 tablespoons balsamic vinegar

Optional toppings: crumbled feta cheese, sesame seeds, or sriracha

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature when you are ready to roast the vegetables.

    Roast the Tomatoes and Chickpeas: On a large baking sheet, evenly spread the halved cherry tomatoes and rinsed chickpeas. Drizzle with 1 tablespoon of olive oil, then sprinkle with garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss everything together until the ingredients are well-coated in the oil and spices. Arrange them in a single layer and roast in the preheated oven for 20-25 minutes, or until the tomatoes are blistering and the chickpeas are slightly crispy.

      Cook the Quinoa: While the tomatoes and chickpeas are roasting, rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. After cooking, fluff the quinoa gently with a fork and set it aside.

        Sauté the Red Onion: In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for approximately 5-7 minutes, or until the onions are translucent and slightly caramelized, enhancing their sweetness.

          Assemble the Bowl: In a large serving bowl, create a base layer using the fluffy quinoa. On top of the quinoa, add the roasted chickpeas and tomatoes, followed by the sautéed red onion and slices of avocado. Drizzle the entire bowl with balsamic vinegar and finish by sprinkling with fresh parsley or cilantro for a burst of flavor.

            Add Optional Toppings: If desired, enhance your bowl further by adding crumbled feta cheese, a sprinkle of sesame seeds, or a drizzle of sriracha for an extra kick of flavor.

              Serve and Enjoy: Serve the bowl warm, inviting everyone to mix the toppings together to their preference. Enjoy your nutritious and vibrant Roasted Tomato Chickpea Quinoa Bowl!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings