Vegetable Quinoa Bowl with Roasted Chickpeas
A nutritious and colorful bowl combining fluffy quinoa, crispy roasted chickpeas, fresh vegetables, and creamy avocado for a satisfying meal.
Ingredients
Grains
- 1 cup quinoa
Legumes
- 1 can chickpeas, rinsed and drained
Produce
- 1 avocado avocado, sliced
- Assorted seasonal vegetables (e.g., bell peppers, cucumbers, carrots) assorted seasonal vegetables (e.g., bell peppers, cucumbers, carrots)
Oils & Condiments
- 2 tablespoons olive oil
Seasonings
- Salt and pepper to taste salt and pepper
Garnishes
- Sesame seeds for garnish sesame seeds
- Fresh sprouts for garnish fresh sprouts
Instructions
- Preheat oven to 400°F (200°C). Rinse quinoa thoroughly under cold water.
- Cook quinoa with 2 cups water for about 15 minutes until fluffy.
- Toss chickpeas with 1 tablespoon olive oil, salt, and pepper; roast for 20-25 minutes.
- Combine cooked quinoa, roasted chickpeas, sliced avocado, and vegetables in a bowl.
- Garnish with sesame seeds and fresh sprouts before serving.
Notes
Feel free to customize with your favorite seasonal vegetables or add a squeeze of lemon for extra flavor.