Spicy Chickpea Grain Bowl with Avocado
A vibrant and nutritious grain bowl featuring spicy roasted chickpeas, quinoa, fresh veggies, and creamy avocado. Perfect for a satisfying lunch or dinner!
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1 can) (15 oz) chickpeas, drained and rinsed
- (2 tbsp) olive oil
- (2 tsp) smoked paprika
- (1 tsp) cumin
- (1/2 tsp) cayenne pepper
- (1/2 tsp) salt
- (1/2) avocado, sliced
- (1) bell pepper, diced
- (1 cup) cherry tomatoes, halved
- (1/2) red onion, thinly sliced
- (1/4 cups) fresh cilantro, chopped
- (1) lime, juiced
Instructions
- 1
In a medium saucepan, combine (1) cup quinoa and (2) cups vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
- 2
While the quinoa cooks, preheat your oven to 400°F (200 °C).
- 3
On a baking sheet, spread out the (1 can) chickpeas. Drizzle with (2 tbsp) olive oil, then sprinkle with (2 tsp) smoked paprika, (1 tsp) cumin, (1/2 tsp) cayenne pepper, and (1/2 tsp) salt. Toss to coat well.
- 4
Roast the chickpeas in the preheated oven for 20-25 minutes until crispy, shaking the pan halfway through to ensure even cooking.
- 5
Once the quinoa is cooked, fluff it with a fork and season with the juice of (1) lime. Set aside to cool slightly.
- 6
To assemble the grain bowls, divide the quinoa among (4) bowls. Top each bowl with the roasted chickpeas, (1) diced bell pepper, (1 cup) cherry tomatoes, (1 /4) sliced red onion, and slices of (1 /2) avocado. Finish with (1/4 cup) chopped cilantro.
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