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Quinoa bowl topped with roasted chickpeas and avocado slices for a healthy meal.

Quinoa Bowl with Roasted Chickpeas and Avocado

A nutritious bowl packed with protein-rich quinoa, crispy roasted chickpeas, and creamy avocado, perfect for meal prep and family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Rice/Grains
  • 1 cup quinoa Rinse before cooking
Protein
  • 1 can chickpeas (drained and rinsed) Use canned chickpeas for convenience
Veggies
  • 1 piece avocado (sliced) Choose a ripe avocado
  • 1 piece bell pepper (roasted) Roast alongside the chickpeas
Sauce
  • 2 tablespoons tahini For dressing
  • 1 piece lemon (juiced) Freshly squeezed for best flavor
  • 2 tablespoons olive oil For roasting chickpeas
Spices
  • to taste Salt and pepper Adjust according to preference
Toppings
  • Fresh herbs for garnish (optional) Enhances flavor and presentation

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Rinse the quinoa under cold water and cook according to package instructions.
Roasting
  1. On a baking sheet, toss the chickpeas with olive oil, salt, and pepper. Spread evenly and roast for 20-25 minutes until crispy.
  2. Roast the bell pepper alongside the chickpeas until charred, then slice.
Assembly
  1. In a small bowl, whisk together tahini, lemon juice, and a little water for a drizzly consistency.
  2. Assemble the bowl by layering quinoa, roasted chickpeas, avocado, and roasted peppers.
  3. Drizzle with tahini dressing and enjoy.

Notes

Make sure to rinse the quinoa to remove its natural coating (saponin). Adjust roasting time based on desired crispiness of chickpeas. Store leftovers in an airtight container and enjoy within three days. Keep the dressing separate if meal prepping.