Description
A vibrant, plant-based bowl featuring quinoa, chickpeas, and fresh veggies. It’s a quick, nutritious, and customizable vegan meal ideal for lunch or meal prep.
Ingredients
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1 cup quinoa, uncooked
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1 can (15 oz) chickpeas, drained & rinsed
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1 cup baby spinach or kale
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1/2 red onion, finely chopped
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1 avocado, sliced
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2 tbsp toasted seeds (pumpkin or sesame)
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2 tbsp lemon tahini dressing or vinaigrette
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Salt and pepper to taste
Instructions
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Rinse quinoa and cook with 2 cups water. Simmer for 15 minutes, then fluff.
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Optionally roast chickpeas with olive oil and spices at 400°F for 25–30 minutes.
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Chop all veggies and prepare your dressing.
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In a large bowl, layer quinoa, chickpeas, veggies, and toppings.
Drizzle with dressing, season to taste, and serve warm or chilled.
Notes
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Swap chickpeas for lentils or tofu for variation.
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Store components separately for meal prep.
Use leftovers from roasted veggies or grains for zero waste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (quinoa only)
- Category: Lunch, Dinner, Meal Prep
- Method: Assembled, Roasted (optional)
- Cuisine: Mediterranean, Global Fusion
Nutrition
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 300 mg
- Fat: 15g (mostly healthy fats)
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0 mg