Roasted Chickpea Macro Bowl

GF | DF | RSF | VE

Ingredients

• 1 tin chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Kent pumpkin, cubed 
• 2 tsp cinnamon 
• Beetroot
• Avocado
• Mixed leaves 
• Quinoa 

Tahini Dressing:

• 1/4 cup tahini 
• 1 tbsp maple syrup
• 1/2 lemon, squeezed
• 4 tbsp water 

Method

1. Cook quinoa as per instructions. 
2. Preheat oven to 180C and line two baking trays with baking paper. 
3. Add rinsed chickpeas to one baking tray, drizzle with 1 tbsp of olive oil, 1 tsp paprika, salt and pepper to taste.
4. Add cubed pumpkin to the second baking tray and drizzle with 1 tbsp of olive oil and 2 tsp cinnamon. Massage into pumpkin.
5. Bake for 30-40 minutes. 
6. Prepare veggies and add to a serving bowl.
7. Create tahini dressing by combining tahini, maple, lemon and water. Whisk until smooth.
8. Add chickpeas and pumpkin to macro bowl and pour over dressing.