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In the quest for delicious and nutritious meals, the Radiant Honey Roasted Beet and Chickpea Power Bowl stands out as a vibrant and satisfying option. This dish not only tantalizes the taste buds but also packs a nutritional punch, making it ideal for anyone looking to enhance their diet with wholesome ingredients. Combining the earthiness of roasted beets with the protein-rich goodness of chickpeas, this power bowl offers a delightful medley of flavors and textures that will leave you feeling energized and satisfied.

Honey Roasted Beet and Chickpea Power Bowl

Discover the vibrant and nutritious Radiant Honey Roasted Beet and Chickpea Power Bowl, perfect for those seeking a delicious meal bursting with flavor. This delightful dish combines earthy roasted beets and protein-rich chickpeas, creating a colorful medley that's both satisfying and health-conscious. Versatile and easily adaptable to various diets, this power bowl is not just visually stunning but also packed with essential nutrients. It's an ideal choice for a wholesome meal that leaves you energized and satisfied. Ready to elevate your dining experience? Try this colorful power bowl today!
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Ingredients
  

For the Roasted Beets and Chickpeas:

2 medium-sized beets, peeled and cut into small cubes

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons olive oil

2 tablespoons honey

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and pepper to taste

For the Power Bowl:

2 cups cooked quinoa (or your choice of grain)

1 avocado, sliced

1 cup baby spinach or arugula

½ cup feta cheese or vegan feta, crumbled

¼ cup walnuts or sunflower seeds, roughly chopped

Fresh herbs (parsley, mint, or cilantro) for garnish

Lemon wedges for serving

For the Dressing:

3 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon maple syrup (optional for extra sweetness)

1-2 tablespoons water (to thin)

Salt and pepper to taste

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C).

      Prepare the Beets and Chickpeas:

        In a mixing bowl, combine the cubed beets and chickpeas. Add olive oil, honey, smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated.

          Roast:

            Spread the beet and chickpea mixture onto a parchment-lined baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until the beets are tender and caramelized, stirring halfway through for even roasting.

              Prepare the Dressing:

                In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), and enough water to reach your desired dressing consistency. Season with salt and pepper to taste.

                  Assemble the Bowls:

                    In each bowl, layer the cooked quinoa at the base, followed by a generous handful of baby spinach or arugula. Top with the roasted beet and chickpea mixture, sliced avocado, crumbled feta, and chopped walnuts or sunflower seeds.

                      Drizzle and Garnish:

                        Drizzle the tahini dressing over the bowl. Garnish with fresh herbs and serve with lemon wedges for an added zing.

                          Serve:

                            Enjoy your vibrant, nutrient-packed power bowl warm or at room temperature!

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4