Chickpea and Quinoa Power Bowls with Red Pepper Dressing
Muhammara is a wonderful Middle Eastern dip originating in Allepo. In this take on the traditional dip, I use the same flavors to make a dressing for a savory Middle Eastern quinoa bowl. You will love the bold flavors and heart-healthy ingredients.
Servings 4 servings
Ingredients
Quinoa
- 1/2 cup quinoa cooked according to package directions
Carrots
- 3 medium carrots peeled and sliced into ½-inch rounds
- 1 teaspoon olive oil
- 1 teaspoon harissa paste or harissa seasoning optional
- 1 teaspoon maple syrup
- ½ teaspoon salt
Chickpeas
- 1 teaspoon olive oil
- 1 small onion diced
- 1 clove of garlic minced
- ¼ teaspoon cumin
- 1/4 teaspoon paprika
- ¼ teaspoon sea salt
- 1 can chickpeas drained and rinsed
- 1 medium tomato small diced
- ¼ cup water
Roasted Red Pepper Dressing:
- 3 roasted red peppers or 1 16-ounce jar roasted red peppers drained
- 1 clove garlic
- ½ teaspoon salt
- 1 teaspoon red pepper flakes
- Juice of one lemon
- ¼ cup olive oil
- 1 tablespoon pomegranate molasses optional
- ¾ cup walnuts
Base Ingredients:
- 2 cups kale chopped
- 1 cup Kalamata olives
- Fresh basil or microgreens
Instructions
-
Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
-
Toss the carrots with one teaspoon olive oil, harissa, maple syrup and ½ teaspoon salt. Bake for 10 minutes and then toss and cook until golden, about 10 more minutes.
-
For the chickpeas, heat one teaspoon olive oil in a large skillet over medium heat. Add onions and cook until translucent and soft, about 4 minutes.
-
Add garlic, cumin, paprika, and ¼ teaspoon salt and cook for 30 seconds.
-
Add chickpeas, tomato and water and cook until water has evaporated, about 8 minutes.
-
For the dressing, in a blender or food processor, combine peppers, garlic, salt, cumin, lemon juice, olive oil and pomegranate molasses and process until smooth. Add the walnuts and pulse until just combined, about 5 more seconds.
-
To assemble, divide the quinoa, chickpeas, carrots, kale, and olives among 4 bowls, and top with red pepper dressing.
