This delicious nutrient-dense power bowl is made of wholesome quinoa, nutty chickpeas, and a rainbow of fresh vegetables, all tossed together in a tangy balsamic vinaigrette. Enjoy this satisfying mix of colors and textures, rich in fiber, vitamins, minerals and antioxidants.
Ingredients
For the Power Bowl
- 1 cup dry quinoa, cooked and cooled
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 small cucumber, sliced
- 1 cup grated carrots
- 1 cup shredded red cabbage
- 3/4 red bell pepper, diced
- 1/2 large avocado, sliced thinly
- 1/4 cup red onion, finely sliced
- 1/4 cup cilantro, chopped
For the Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Optional Protein Toppings
- Chicken breast, sliced
- Salmon
- Feta or goat cheese, crumbled
Instructions
Roast Chickpeas
- Preheat oven to 425 degrees.
- Drain and rinse chickpeas. Pat dry with a paper-towel and remove any skins that separated from the chickpeas.
- Drizzle chickpeas with olive oil and sprinkle with salt.Â
- Line a baking sheet with parchment paper. Spread chickpeas on parchment paper in a single layer.
- Roast for 25-30 minutes, until crunchy.
- Remove from oven and cool.
Prepare Quinoa
- Cook quinoa according to package instructions.
- Once cooked, let it cool.
Make the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Set aside.
Assemble and Serve
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, carrots, red cabbage, red onion, avocado and cilantro.
- Pour the dressing over the vegetables and toss gently to coat everything evenly.
- In individual bowls, layer quinoa, dressed vegetables and roasted chickpeas.
- If adding, put additional protein on top.
Notes
Adjust the ingredients and portions based on your preferences and dietary needs. This is a versatile recipe, and you can customize it to suit your taste and nutritional requirements.
