3/4 cup quinoa, cooked according to package directions
2 cups baby spinach
1 cup shredded carrots
1/4 cup finely chopped parsley
lemon wedges, for serving
Method
Tahini Dressing: Whisk together lemon juice, tahini paste and 1 tbsp water until smooth; stir in oil, garlic, cumin, salt and cayenne pepper.
Power Bowl: Heat Quorn Meatless Pieces according to package directions. Meanwhile, toss together chickpeas, tomato, cucumbers, red onion, olive oil, vinegar, oregano, salt and pepper.
Divide quinoa evenly among 4 bowls. Top with Quorn Meatless Pieces, spinach, carrots and chickpea mixture. Drizzle with Tahini Dressing. Garnish with parsley and serve with lemon wedges.
Tips: Add feta or vegan cheese to power bowl if desired. Substitute lentils for chickpeas if desired.
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