Avocado Quinoa Power Bowl

🧺Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 (15 oz) can chickpeas, drained and patted dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 cups baby spinach or kale
• ¼ cup tahini
• Juice of 1 lemon
• 1 tbsp maple syrup
• 2–4 tbsp warm water, to thin
• Sesame seeds and microgreens, for topping

👩‍🍳Instructions

1. Cook the quinoa. Combine quinoa and water in a saucepan, bring to a boil, then cover and simmer 15 minutes. Fluff with a fork and rest 5 minutes with the lid on.
2. Crisp the chickpeas. Toss chickpeas with olive oil, paprika, garlic powder, and salt. Roast at 425°F (220°C) for 18–20 minutes until crisp, shaking the pan once halfway.
3. Whisk the dressing. Combine tahini, lemon juice, maple syrup, and a pinch of salt. Add warm water 1 tablespoon at a time, whisking, until pourable and silky. (Tahini seizes before it loosens — keep whisking.)
4. Prep the greens. If using kale, toss with a drizzle of olive oil and a pinch of salt and massage 1 minute until softened and dark.
5. Assemble. Divide quinoa between two bowls. Arrange avocado, tomatoes, cucumber, greens, and crispy chickpeas in colorful sections — eat with your eyes first.
6. Dress and serve. Drizzle generously with lemon tahini, sprinkle with sesame seeds and microgreens, and serve immediately.

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