Description
This vibrant quinoa power bowl features nutty quinoa, crispy roasted chickpeas, creamy avocado, and a rainbow of fresh veggies, all drizzled with a tangy lemon-tahini dressing. It’s a wholesome, customizable meal that’s perfect for quick lunches, meal prep, or casual gatherings.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- Pinch of salt
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp salt
- Pinch black pepper
- 1 ripe avocado, sliced
- 1 cup baby spinach or mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/2 cup cucumber, sliced
- 3 tbsp tahini
- 2 tbsp lemon juice (about 1 lemon)
- 1 tbsp olive oil
- 1 tbsp maple syrup or honey
- 1 small garlic clove, minced
- 2–3 tbsp water (adjust for desired consistency)
- Pinch salt and black pepper
- 2 tbsp pumpkin seeds or sunflower seeds (optional)
- Fresh herbs (parsley, cilantro, mint) (optional)
- Crumbled feta or vegan cheese (optional)
Instructions
- Combine quinoa and water or broth in a medium saucepan with a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Fluff with a fork and let cool slightly.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Pat chickpeas very dry with paper towels.
- In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread evenly on the baking sheet.
- Roast chickpeas for 25-30 minutes, shaking the pan halfway through. Cool for 5 minutes to crisp up further.
- Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper in a small bowl. Add water 1 tbsp at a time until creamy and pourable. Adjust seasoning to taste.
- Slice avocado, halve cherry tomatoes, shred carrots, slice cucumber and red onion. Wash and dry greens.
- Divide quinoa among serving bowls (about 1/2 cup per bowl). Top with greens, veggies, sliced avocado, and roasted chickpeas.
- Drizzle with lemon-tahini dressing. Sprinkle with seeds and fresh herbs if desired.
- Serve immediately, or pack for meal prep.
Notes
For extra crispy chickpeas, ensure they are completely dry before roasting and spread them out in a single layer. You can substitute quinoa with brown rice or cauliflower rice. Add avocado just before serving to prevent browning. Batch cook quinoa and chickpeas for easy meal prep. Customize with your favorite veggies, seeds, or protein additions like tofu or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 2 cups
- Calories: 450
- Sugar: 8
- Sodium: 420
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 56
- Fiber: 14
- Protein: 16
Keywords: quinoa bowl, roasted chickpeas, avocado, healthy lunch, vegan, gluten-free, meal prep, power bowl, grain bowl, tahini dressing