Healthy Recipe, Quinoa Bowls 

This one-bowl vegetarian dish adapted from Clarissa Stanton’s new cookbook, “Seriously, So Good,” is so filling and flavor-packed, it’s hard to believe it’s good for you. And it’s a snap to assemble. Toss together chickpeas and veggies with a little olive oil and seasonings. Then roast them on a sheet pan while you blend lemony tahini sauce. Heap the roasted veggies and chickpeas artfully into a bowl alongside diced avocado and quinoa. Serves 4.
Roasted Chickpeas and Vegetables

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cups broccoli florets
  • 1 red pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Lemon-Tahini Sauce

  • ¼ cup tahini
  • 1 clove garlic, grated or finely chopped
  • Juice of 1 large lemon
  • 1 teaspoon maple syrup or honey
  • ¾ teaspoon kosher salt
  • Pinch of cayenne pepper
  • ¼ to ½ cup hot water (or more, as needed)


  • 1 cup quinoa, cooked according to package directions
  • 1 avocado, peeled and thinly sliced
  • ¼ cup crumbled feta cheese or vegan feta (optional)


  1. Preheat the oven to 400. In a large bowl, combine the chickpeas, broccoli, red pepper and red onion. Add the olive oil, turmeric, garlic powder, ginger, salt, and pepper and toss to coat evenly.
  2. Spread out in a single layer on a large sheet pan and roast 15 to 20 minutes, tossing halfway through.
  3. Blend tahini, garlic, lemon juice, syrup or honey, salt, and cayenne. Slowly add hot water until the sauce is pourable.
  4. Scoop ½ cup of the quinoa into each bowl and divide the roasted chickpeas and vegetables, avocado, and feta between the bowls.
  5. Drizzle with the lemon-tahini sauce.

Susan Puckett is an Atlanta-based food writer and cookbook author.