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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. 
  • 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.