Pesto chickpeas & quinoa bowl
555 cals, 21p, 50c, 23f (per meal)
1 large (164g)
2 cup, chopped (140g)
2 tsp (10mL)
4 tbsp (62g)
1/2 cup (85g)
1 can (448g)
1
Cook quinoa according to package. Set aside.
2
Preheat oven to 400°F (200°C). Place chickpeas, mushrooms, and bell pepper strips on a sheet pan. Drizzle with oil, sprinkle some salt/pepper, and toss to coat.
3
Roast chickpeas and veggies for about 20 minutes, stirring once halfway through.
4
Remove chickpeas and veggies from oven and toss with pesto. Serve with the quinoa.