Easy Healthy Lunch Wraps with Chicken and Turkey Bacon
This healthy recipe features a quinoa and roasted vegetable bowl topped with chickpeas and a creamy lemon-tahini dressing. Balanced, satisfying, and filled with whole ingredients, it works for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 cup quinoa, rinsed
2 cups water
1 medium sweet potato, peeled and cubed
2 cups broccoli florets
1 red bell pepper, sliced
1/2 red onion, sliced
1 can chickpeas, drained and rinsed
2 tablespoons olive oil for roasting
Salt and black pepper to taste
2 cups baby spinach or arugula
1/4 cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove, minced
1 tablespoon olive oil for dressing
2 to 4 tablespoons warm water
Instructions
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Preheat oven to 400°F.
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Cook quinoa with water and a pinch of salt for 15 minutes, then rest and fluff.
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Toss sweet potato, broccoli, bell pepper, onion, and chickpeas with olive oil, salt, and pepper.
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Roast vegetables for 20 to 25 minutes until tender and lightly browned.
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Whisk tahini, lemon juice, garlic, olive oil, and warm water to create dressing.
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Divide quinoa into bowls and top with roasted vegetables and greens.
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Drizzle with dressing and toss gently before serving.
Notes
Store components separately for meal prep. Adjust vegetables based on season. Add grilled chicken or tofu for additional protein.