The Bowl of the Week! Quinoa, Chickpea bowl with Spinach and Smoky Maple Tempeh

Our most frequent meal here would best be described as simply a "bowl".  I love experimenting with different vegetables, proteins, and flavor profiles.  A bowl also makes an awesome burrito filling, nacho or baked potato topping.

You can plan on seeing a featured "Bowl of the Week".

Bowls are an easy way to incorporate a variety of vegetables and nutrient-dense whole foods into your diet. You can easily make a large batch on Sunday to enjoy throughout the week, allowing you to enjoy a healthful meal that will fuel you through your busy schedule when you're in a hurry. 

Say goodbye to fast food and TV dinners! 

Today I'm sharing a low-fat, yet filling bowl that has simple flavors and tons of protein.

 Quinoa and Chickpea bowl with Spinach and Smoky Maple Tempeh (Serves 4)

3 C. Cooked quinoa
3 C. Cooked or 1 1/2 Cans (drained and rinsed) of chickpeas
1 Recipe of Smoky Maple Tempeh
1 medium red onion, sliced thinly
2 T. Fresh lemon juice
2 Garlic cloves, minced (You can just use one clove if you prefer, I like things garlicky!
Lemon Tahini Sauce (optional)
Several heaping cups of fresh spinach
Salt to taste

Lemon Tahini Sauce - taken from Forks Over Knives
This delicious dressing is super easy to throw together and will really bring the flavor profile of your bowl up a tier or two. Feel free to omit if you don't have tahini, but I highly recommend it! 

1/4 Tahini
2 T. Fresh lemon juice
2 Garlic cloves
2 T. Water (or more, to thin to your liking)

Start by heating a large skillet over medium-high heat. Add a tablespoon of water and your onion. Cook until the onion begins to soften, then add the garlic and cook for an additional two minutes. Add lemon juice, 1/2 t. salt, quinoa, and chickpeas and mix to incorporate. Then throw in your spinach and tempeh bites. Taste for salt and continue to cook until spinach has wilted and everything is warmed through. 

Drizzle with lemon tahini sauce, if using, and serve hot!