Barbecue Chickpea Bowl

This bowl is nourishing and flavorful, featuring one of my favorite recipes: crispy barbecue chickpeas! Also featuring my favorite Miso Tahini Dressing - basically an irresistible bowl!

This recipe makes two servings so either share with a friend or save the other for a meal the next day!

As always, if you like this recipe, then snap a pic for insta and tag @simply__radishing for feature!

Ingredients (makes two servings) :

4 handfuls of arugula

1/2 cup cooked quinoa

1/2 cup crispy barbecue chickpeas (click here for recipe)

1 sweet potato

1/2 cucumber

1 avocado

2 tbs pepitas

1 tbsp olive oil

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

For the dressing (Miso Tahini):

1 1/2 tbs tahini

1 tsp miso

1 tsp dijon mustard

1/4 tsp garlic powder

salt and pepper to taste

soy milk or almond milk or water to thin to desired consistency

Instructions:

1. Preheat oven to 400.

2. Dice sweet potato, coat with olive oil, garlic, salt and pepper.

3. Roast for 20-25 minutes.

4. Cook quinoa according to instructions on package.

5. Combine all ingredients for salad dressing and whisk to desired consistency.

6. Cut cucumber into bite sized pieces.

7. Place arugula in bowl and top with quinoa.

8. Add half the the sweet potato pieces, cucumber, barbecue chickpeas and avocado to each bowl.

9. Top with dressing and pepitas and enjoy!