Description
Vegetarian grain bowls are a delightful fusion of flavors and textures, perfect for a nutritious meal. Imagine a vibrant bowl brimming with fluffy quinoa, crunchy vegetables, and creamy avocado, all drizzled with zesty dressing. This easy-to-make dish not only satisfies your hunger but also brightens your day with its colorful presentation. Ideal for busy weeknights or meal prep, this customizable recipe will impress friends and family alike.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 1 cup bell peppers, diced
- 1 cup cucumber, diced
- 1 ripe avocado
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium pot, combine quinoa with 2 cups of water; bring to a boil over medium heat.
- Drain and rinse chickpeas. For added crunch, toss with olive oil, salt, and pepper then roast at 400°F (200°C) for 20 minutes.
- While quinoa cooks and chickpeas roast, dice bell peppers and cucumber into bite-sized pieces.
- In a small bowl, mash avocado with lemon juice; season with salt and pepper.
- Once quinoa is fluffy (about 15 minutes), fluff it with a fork. Assemble by layering quinoa in bowls topped with roasted chickpeas, chopped veggies, and mashed avocado.
- Drizzle with olive oil or more lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling/Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: To add variety, swap quinoa for farro or brown rice. Incorporate fresh herbs or nuts for extra flavor and texture. Store leftovers in an airtight container in the fridge for up to three days.