Chickpea Avocado Power Bowl (Print-Friendly Version)
A vibrant bowl with chickpeas, avocado, quinoa, and crisp veggies with zesty lime-tahini dressing.
# What You'll Need:
→ Bowl Components
01 -
1 cup quinoa, uncooked (or 3 cups cooked quinoa)
02 -
2 cups water or vegetable broth
03 -
1 can (425 g) chickpeas, rinsed and drained (or 1.5 cups cooked chickpeas)
04 -
1 large ripe avocado, pitted, peeled, and diced or sliced
05 -
1 cup cherry or grape tomatoes, halved
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1 cup cucumber, diced
07 -
1/2 red onion, thinly sliced (optional)
08 -
1/2 cup bell pepper, diced
09 -
1/4 cup fresh cilantro or parsley, chopped
10 -
2 cups fresh spinach or mixed greens (optional)
→ Zesty Lime-Tahini Dressing
11 -
1/4 cup tahini
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1/4 cup fresh lime juice
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2 tablespoons extra virgin olive oil
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1 tablespoon maple syrup or agave nectar (optional)
15 -
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
16 -
2–4 tablespoons cold water
17 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Rinse quinoa thoroughly under cold running water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
02 -
While quinoa cooks, rinse and drain chickpeas. Dice avocado, cucumber, and bell pepper. Halve cherry tomatoes. Thinly slice red onion if using, and chop cilantro or parsley. Wash and prepare spinach or mixed greens if desired.
03 -
In a small bowl, whisk together tahini, lime juice, olive oil, maple syrup if using, and minced garlic. Gradually add cold water, 1 tablespoon at a time, whisking until the dressing reaches a pourable consistency. Season to taste with salt and freshly ground black pepper. Adjust lime juice or sweetener as needed.
04 -
Divide spinach or mixed greens (if using) between serving bowls. Spoon cooked quinoa evenly over the greens or directly into bowls if greens are omitted.
05 -
Arrange chickpeas, avocado, cherry tomatoes, cucumber, bell pepper, and sliced red onion (if using) on top of the quinoa. Distribute the vegetables evenly for an appealing presentation.
06 -
Drizzle the lime-tahini dressing over each bowl. Sprinkle with freshly chopped cilantro or parsley.
07 -
Enjoy immediately to preserve the freshness and texture of the avocado and vegetables.
# Additional Tips:
01 -
For a milder onion flavor, soak sliced red onion in cold water for 10 minutes before adding to the bowl.
02 -
The dressing consistency can be adjusted by adding more or less water according to personal preference.