Vegetarian Protein Bowl for 4 Servings

Instructions:

1. Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes until water is absorbed.
2. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
3. Preheat oven to 400°F (200°C).
4. Toss drained chickpeas on a sheet pan with olive oil, smoked paprika, garlic powder, and salt.
5. Roast chickpeas for 15-20 minutes, shaking the pan halfway through, until golden brown.
6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic.
7. Slowly whisk in warm water one tablespoon at a time until the dressing is a velvety, pourable cream.
8. Divide cooked quinoa evenly among 4 bowls.
9. Arrange shredded kale, cherry tomatoes, diced cucumber, and roasted chickpeas in sections atop the quinoa.
10. Place avocado slices in the center and sprinkle with toasted pumpkin seeds.
11. Drizzle the lemon-tahini dressing over each bowl immediately before serving.