April 24th, 2024
Recipes
Spicy Chickpea and Quinoa Bowls
Valentina P
- Difficulty
•
- Time 40"
These Spicy Chickpea and Quinoa Bowls are a meal prep and weeknight dinner win! Crispy chickpeas, pan-fried veggies, quinoa, and the best spicy chipotle sauce drizzled all over.
How To MakeDiet Type: Plant-based
Shopping List
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For the Chickpeas
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 tablespoon olive oil For the Bowls
- 2 heaping cups cooked quinoa
- 6 ounces broccoli florets
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 avocado, sliced For the Dressing
- Chipotle Dressing or store-bought spicy ranch
Instructions
- Step 1: If preparing the Chipotle Dressing, do so now. Refrigerate.
- Step 2: Cook or defrost the quinoa according to package directions. Fluff with a fork and set aside.
- Step 3: Preheat the oven to 425 degrees Fahrenheit. Gently rub the drained chickpeas on a dry kitchen towel (or paper towel) and remove any hanging skins. Spread the chickpeas on a baking sheet and toss with the olive oil. Season well with salt.
- Step 4: Roast the chickpeas for 25 to 30 minutes, or until golden crunchy. Set aside.
- Step 5: Meanwhile, slice the larger broccoli florets vertically into smaller pieces. The florets should have a flat cut side.
- Step 6: Heat the 2 tablespoons of olive oil in a skillet over medium-high heat. Once sizzling hot, add the broccoli and bell pepper in a single layer to the pan. The flat broccoli sides should come in direct contact with the pan. Season with salt and pepper. Cook for 4 minutes, only stirring once or twice to allow for nice browning.
- Step 7: Once the vegetables have some browned edges, add 1/4 cup of water to the pan. Stir and cook until the water has all cooked off and is soft to your liking, about 2 to 3 minutes. Transfer the veggies to a bowl.
- Serve: Build your bowls with the warm quinoa, broccoli mix, chickpeas, and avocado. Drizzle with plenty of dressing. Enjoy.
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Spicy Chickpea and Quinoa Bowls
PT40M 1 (15 ounce) can chickpeas, drained and rinsed 1/2 tablespoon olive oil 2 heaping cups cooked quinoa 6 ounces broccoli florets 1 bell pepper, diced 2 tablespoons olive oil 1 avocado, sliced Chipotle Dressing or store-bought spicy ranch Gluten Free Vegan 3 Servings
Ingredients:
