High Protein Veggie Bowl with Quinoa
A healthy High Protein Veggie Bowl with Quinoa loaded with crispy chickpeas, avocado, and fresh vegetables.
Ingredients
For the Bowl
- 3 cups cooked quinoa from 1 cup uncooked quinoa
- 2 Persian cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 2 avocados diced
- Pickled red onions
- Fresh mint leaves and/or parsley leaves
- Aleppo pepper
- Garlic yogurt sauce
For the Smoky Chickpeas
- 1½ cups cooked chickpeas drained, rinsed, and patted dry
- Extra-virgin olive oil for drizzling
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- Pinch of cayenne pepper
Instructions
- Cook the quinoa according to package instructions or your preferred method. Fluff with a fork and allow it to cool slightly.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Spread the chickpeas on the prepared baking sheet.
- Drizzle with olive oil and sprinkle with smoked paprika, cumin, sea salt, and cayenne pepper.
- Toss until evenly coated and spread into a single layer.
- Roast for 20 to 30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crisp.
- Assemble the High Protein Veggie Bowl with Quinoa by dividing quinoa among serving bowls.
- Add the smoky chickpeas, cucumbers, cherry tomatoes, and diced avocado.
- Top with pickled red onions and fresh mint or parsley.
- Sprinkle with Aleppo pepper.
- Drizzle generously with garlic yogurt sauce.
- Serve immediately and enjoy.
Notes
- Greek yogurt sauce adds extra protein and creaminess.
- Fresh herbs make a significant difference in flavor.
- Substitute brown rice, farro, or couscous for quinoa if desired.
- Add feta cheese for a Mediterranean twist.
- Aleppo pepper can be replaced with mild red pepper flakes.