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Ingredients - Veggie Quinoa Bowl w/ Spiced Chickpeas:

1. Get 1 can chickpeas
2. Get 1 - large sweet potato
3. Provide 1 cup of cauliflower
4. Need 2 garlic cloves
5. Provide 1/2 cup of red onion
6. You need 2 cups of baby kale
7. Need 4.3 oz non-fat greek yogurt
8. You need 1 tbsp tahini paste
9. You need 1 tsp maple syrup
10. You need 1 tbsp of paprika
11. Prepare 1 tbsp cumin
12. Get 1 tsp of garlic powder
13. Get 1 tsp of tumeric
14. You need 1 dash - oregano
15. Require 2 tbsp of roasted pumpkin seeds
16. Get 2 cups cooked quinoa
17. You need 1 lemon
18. Need 5 tbsp of olive oil
19. Get to taste - salt and pepper

Veggie Quinoa Bowl w/ Spiced Chickpeas steps:

1. Preheat oven to 425°F
2. Drain and rinse chickpeas and set aside
3. Crush and finely chop garlic. And cut lemon in half and set aside.
4. Place chopped sweet potatoes and cauliflower in roasting pan. Season with salt and pepper as desired. Drizzle 2 tbsp of olive oil over vegetables and toss.
5. Place roasting pan into oven for 12 minutes.
6. While veggies are roasting, place yogurt, maple syrup, tahini paste, garlic, and half the lemon in a bowl. Mix well.
7. Take roasting pan out of oven after timer has gone off. Add onion and mix vegetables, and cook for another 10 minutes.
8. Place pan over medium heat. Add 1 tbsp olive oil, chickpeas, cumin, paprika, garlic powder, turmeric, and oregano. And mix well. Sauté for 3-4 minutes. Keep stirring to keep spices from burning. Remove from heat and keep warm.
9. Heat quinoa in microwave for 90 seconds. Then add other half lemon, and 2 tbsp of olive oil. Salt and pepper to your liking.
10. Take roasting pan out of oven after timer has gone off. Add kale to pan and toss, and cook for 2 more minutes.
11. Divide vegetables and chickpeas into bowls and top with yogurt sauce. Sprinkle with pumpkin seeds. And serve.

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