Roasted Chickpea, Quinoa, Peppers, and Avocado Bowl
This bowl combines crispy roasted chickpeas, fluffy quinoa, roasted bell peppers, creamy avocado, and a zesty dressing. It’s perfect for meal prep, vegan meals, or a satisfying lunch or dinner.
Preparation & Cooking Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the roasted chickpeas:
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
Salt and pepper, to taste
For the quinoa:
1 cup quinoa, rinsed
2 cups water or vegetable broth
Pinch of salt
For the roasted peppers:
2 bell peppers (red, yellow, or orange), sliced
1 tsp olive oil
Salt and pepper, to taste
For the bowl assembly:
1 ripe avocado, sliced or cubed
2 cups mixed greens or spinach
2 tbsp fresh cilantro or parsley, chopped
Optional: 1 tbsp pumpkin seeds or sunflower seeds for crunch
For the dressing:
2 tbsp olive oil
1 tbsp lemon or lime juice
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and pepper, to taste
Instructions
1. Roast chickpeas:
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy.
2. Cook quinoa:
In a medium saucepan, combine quinoa, water or broth, and a pinch of salt.
Bring to a boil, then reduce heat and simmer 15 minutes until liquid is absorbed. Fluff with a fork.
3. Roast peppers:
Toss sliced peppers with olive oil, salt, and pepper.
Roast in the oven for 15–20 minutes alongside chickpeas, or until tender.
4. Prepare dressing:
Whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
5. Assemble bowls:
Divide mixed greens among bowls.
Add quinoa, roasted chickpeas, roasted peppers, and avocado.
Drizzle dressing on top and sprinkle with fresh herbs and seeds.
6. Serve:
Serve warm, or chill for a cold, refreshing grain bowl.
Notes & Tips
Extra flavor: Add roasted sweet potatoes, red onion, or cherry tomatoes.
Make it spicier: Sprinkle chili flakes on chickpeas before roasting.
Protein boost: Add a fried egg or grilled tofu for extra protein.
Meal prep tip: Store roasted chickpeas separately to keep them crispy.
Dressing variations: Try tahini-lemon dressing for a creamier texture.
Frequently Asked Questions
Q: Can I use canned quinoa?
A: Freshly cooked quinoa gives the best texture, but pre-cooked or frozen quinoa works in a pinch.
Q: Can I roast everything at once?
A: Yes! Place chickpeas and peppers on the same sheet tray but keep chickpeas on one side to avoid soggy veggies.
Nutritional Information
Calories: 400–450 kcal
Protein: 15–18 g
Carbohydrates: 50–55 g
Fiber: 12–14 g
Fat: 18–20 g
Sugar: 5–7 g