Quinoa Chickpea & Veggie Power Bowl
Power up with this protein-packed bowl of quinoa, chickpeas, and vibrant veggies. It’s loaded with plant-based nutrients, flavor, and color—perfect for meal prep or a satisfying dinner.
Equipment
- Fine Mesh Strainer
- Saucepan
- Baking sheet
- Mixing bowls
- Whisk
Ingredients
Base
- 1 cup quinoa rinsed
- 2 cups water
- 1 can chickpeas drained and rinsed
Roasted Vegetables
- 1 medium sweet potato cubed
- 1 bell pepper sliced
- 1/2 red onion sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- salt and pepper to taste
Fresh Toppings
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber sliced
- 1 avocado sliced
- 1/4 cup feta cheese crumbled, optional
Dressing
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tsp honey or maple syrup
- 2 tbsp chopped fresh herbs parsley, cilantro, or mint
Instructions
- Rinse quinoa and cook with water using a 1:2 ratio. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Let sit covered for 5 more minutes, then fluff with a fork.
- Preheat oven to 425°F. Toss sweet potatoes and bell peppers with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes. Add red onion in the last 5 minutes.
- For crispy chickpeas, pat dry, season, and roast separately at 425°F for 20 minutes.
- Whisk dressing ingredients: olive oil, lemon juice, garlic, honey, herbs, salt, and pepper.
- To assemble bowls: Layer quinoa, roasted vegetables, chickpeas, cucumber, tomatoes, and avocado. Top with feta and drizzle with dressing. Garnish with herbs and lemon if desired.
Notes
Quinoa and veggies can be made ahead. Keep avocado and dressing separate until ready to serve. For a protein boost, add grilled chicken, tofu, or a soft-boiled egg.