Description
A wholesome plant-based bowl featuring fluffy quinoa, crispy roasted chickpeas, steamed broccoli, and creamy avocado, finished with sesame seeds for a balanced and nutritious meal.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 cups broccoli florets
- 1 ripe avocado, sliced
- 1 tablespoon sesame seeds (white and black mixed)
- Salt and pepper to taste
Instructions
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, soy sauce, paprika, and garlic powder. Spread on a baking sheet and roast for 20 minutes until slightly crispy.
- Steam broccoli florets for 4–5 minutes until bright green and just tender.
- Assemble the bowls: Start with a bed of quinoa, then add roasted chickpeas, steamed broccoli, and avocado slices.
- Sprinkle with sesame seeds and season with additional salt and pepper to taste. Serve warm or cold.
Notes
- For extra flavor, drizzle with tahini or a lemon vinaigrette.
- Use tamari instead of soy sauce for a gluten-free option.
- Customize with seasonal vegetables or greens like spinach or kale.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
