A complete plant-powered bowl with quinoa, roasted seasonal vegetables, chickpeas, avocado, and a creamy tahini dressing. Packed with fiber, protein, and slow-release carbs — a balanced meal that's as filling as it is colorful.
Preheat oven to 200°C (400°F). Cut zucchini and bell pepper into bite-sized chunks. Slice the red onion into wedges.
Toss the vegetables with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast 22-25 min until golden at the edges.
Meanwhile, rinse quinoa and cook in 320ml (1⅓ cups) cold water. Bring to a boil, reduce heat to low, cover, and simmer 15 min until water is absorbed. Fluff with a fork.
Whisk tahini with the juice of 1 lemon, 1 tbsp olive oil, and 2-3 tbsp water until smooth and pourable.
Drain and rinse chickpeas. Halve and pit the avocado, then slice or dice.
Assemble bowls: a base of quinoa, topped with roasted vegetables, chickpeas, avocado, and baby spinach. Drizzle with tahini dressing and serve immediately.
Carbs come from quinoa (GI ~53) and chickpeas (GI ~28) — a gradual, steady blood sugar rise. Use your usual dosing method agreed with your care team and consider a 15-minute pre-bolus. Log this meal in your journal to track your personal response over time.
