Chickpea Avocado Quinoa Bowl
Chickpea Avocado Quinoa Bowl is a vibrant and nutritious meal that combines creamy avocado, hearty chickpeas, and nutty quinoa, all brightened by zesty lime juice. This dish not only pleases the palate but also captivates the eyes, making it perfect for any occasion—from casual lunches to sophisticated brunches. Ready in under 30 minutes, it’s customizable with your favorite toppings and ideal for meal prep. Enjoy a burst of flavor and freshness with every bite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- Juice of 1 fresh lime
- 2 tbsp olive oil
- Fresh herbs (cilantro or parsley), chopped
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups of water in a saucepan, bring to a boil, then cover and simmer on low for about 15 minutes until fluffy.
- While quinoa cooks, chop cucumber and halve cherry tomatoes; set aside in a large mixing bowl.
- Add drained chickpeas and half of the diced avocado to the vegetable mix. Squeeze lime juice over it and season with salt and pepper.
- Gently fold ingredients together to combine without mashing the avocado.
- Serve in bowls topped with remaining avocado chunks and fresh herbs.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 400
- Sugar: 3g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Customize your bowl by adding roasted sweet potatoes or swapping chickpeas for black beans. To prevent avocado from browning, squeeze lemon juice over it immediately after cutting.