Description
This vibrant Chickpea and Quinoa Power Bowl is packed with plant-based protein, fresh vegetables, and a creamy tahini dressing. Perfect for a quick, nutritious, and satisfying vegan gluten-free meal.
Ingredients
Scale
- 1 cup cooked or canned chickpeas, rinsed
- ½ cup quinoa, rinsed before cooking
- 1 medium avocado, sliced
- ½ cup cucumber, chopped
- ½ cup cherry tomatoes, halved
- 2 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a pot, combine rinsed quinoa with 1 cup of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- Prepare the Veggies: Chop cucumber, halve cherry tomatoes, and slice the avocado.
- Make the Dressing: In a bowl, whisk tahini, lemon juice, olive oil, a pinch of salt, and a splash of water until smooth and creamy.
- Assemble the Bowl: Layer quinoa, chickpeas, avocado, cucumber, and cherry tomatoes in a bowl. Drizzle with the tahini dressing and garnish with fresh parsley.
- Serve: Enjoy immediately or refrigerate for a refreshing cold bowl later.
Notes
- Add roasted sweet potatoes for extra nutrients.
- Substitute tahini with almond butter for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 420
- Fat: 18g
- Carbohydrates: 45g
- Protein: 14g