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Quinoa Bowl with roasted chickpeas, sliced cucumber, cherry tomatoes, avocado, and spinach.

Quinoa Bowl

Amelia MapstoneAmelia Mapstone
Savor this vibrant Quinoa Bowl recipe! A hearty vegan & gluten-free meal with crispy roasted chickpeas, fresh veggies, and a bright lemon dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine none
Servings 4
Calories 465 kcal

Ingredients
  

  • 1 can chickpeas (15 ounces) drained and rinsed
  • 1 tablespoon extra-virgin olive oil plus extra for drizzling
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 3 cups cooked quinoa
  • 1 medium cucumber thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 large avocado diced
  • 2 cups baby spinach
  • Juice of 1 lemon for serving (optional)
  • Chopped fresh herbs for garnish (such as parsley, mint, or dill)

Instructions
 

  • Preheat your oven to 425°F. In a bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and pepper.
    Seasoned chickpeas in a bowl for Quinoa Bowl.
  • Spread them evenly on a parchment-lined baking sheet and roast for about 20 minutes or until golden and slightly crispy.
    Roasted chickpeas for a quinoa bowl, golden and slightly crispy.
  • In each serving bowl, layer cooked quinoa, the roasted chickpeas, sliced cucumber, halved cherry tomatoes, diced avocado, and baby spinach.
  • Drizzle a bit more olive oil and the juice of one lemon over the dish. Gently toss to blend all the flavors and serve right away, garnished with fresh herbs.
    Quinoa bowl with roasted chickpeas, avocado, and fresh vegetables.

Nutrition

Calories: 465kcalCarbohydrates: 65gProtein: 17gFat: 17gSaturated Fat: 2gSodium: 37mgFiber: 16g
Keyword Quinoa Bowl
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