Introduction
Life often reveals our greatest strengths in the quiet moments, long before anyone else notices them. This recipe is inspired by that idea—simple ingredients coming together to form something unexpectedly powerful. This nourishing “Hidden Power Bowl” is packed with vibrant flavors, energizing nutrients, and comforting warmth. It’s the kind of meal that surprises you: humble at first glance, but full of strength once you take that first bite.
Ingredients
For the Bowl:
1 cup cooked quinoa (or brown rice)
1 roasted sweet potato, cubed
1 cup steamed broccoli florets
1 cup chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste
For the Dressing:
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup
1 small garlic clove, minced
2–3 tablespoons warm water (to thin)
Pinch of salt
Instructions
Prep the Chickpeas:
Preheat your oven to 400°F (205°C). Pat chickpeas dry, toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until crisp.
Assemble the Base:
Divide the cooked quinoa into serving bowls. Add the roasted sweet potato cubes and steamed broccoli.
Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Add warm water gradually until smooth and pourable.
Finish the Bowl:
Top each bowl with crispy chickpeas and drizzle generously with the tahini dressing.
Serve Warm:
Enjoy immediately while everything is tender, warm, and aromatic.
Serving and Storage Tips
Serve Immediately: The chickpeas are crunchiest fresh out of the oven.
Refrigerate: Store leftovers in airtight containers for up to 3 days. Keep the dressing separate to maintain texture.
Reheat: Warm the quinoa, sweet potato, and broccoli in the microwave; add chickpeas at the end to prevent sogginess.
On-the-Go: Pack in a jar with the dressing at the bottom and quinoa on top for a portable layered salad.
Variations
