Chickpea and quinoa lunch bowl

Steps Cook Recipes Chickpea and quinoa lunch bowl using 10 ingredients and 4 steps

Chickpea and quinoa lunch bowl - Make-ahead vegan Moroccan lunch bowls with high protein chickpeas, quinoa, and sweet potato. You can make this and have lunch prepared I usually roast my chickpeas to have in grain bowls but they can get a little chewy if they sit for a while, whereas this. Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long. But here's the thing: quinoa bowls are probably one of the most versatile and easy meals to make, which is Plus, they can also be enjoyed for breakfast, lunch OR dinner.

To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce.

Add a splash of fresh lemon juice for more flavor and a bit of acidity (highly recommended).

You can have Chickpea and quinoa lunch bowl using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients cook Chickpea and quinoa lunch bowl

1. You need 1 teaspoon ground cardamom.
2. Prepare 1 teaspoon ground coriander.
3. Prepare 1 teaspoon chilli flakes.
4. Prepare 1 small onion.
5. You need 1 clove garlic.
6. It's 1/2 can chickpeas.
7. Prepare Handful raisins.
8. Prepare 2 tablespoons sweetcorn.
9. Prepare 400 ml vegan stock.
10. It's 60 ml quinoa.

Chickpea and quinoa lunch bowl step by step

1. Grind the spices if they’re not already. Discard the cardamom shells. Add to a pan and toast for a minute or two..
2. Chop the onion and garlic and add to the pan with a little oil..
3. Once the onion has started to soften add the chickpeas, raisins and sweetcorn..
4. Add quinoa and stock and stir occasionally. Once the quinoa is cooked (most if not all the water will have been absorbed) serve immediately..

Chickpea and quinoa lunch bowl - Toss kale and chickpeas with quinoa. In a bowl, whisk tahini, yeast, and lemon juice. Drizzle tahini sauce over kale, chickpeas, and quinoa. Cool leftovers completely before storing in an airtight container in the fridge. Mushrooms, chickpeas and peppers are low fat and low calorie. This makes this gluten free (vegan if vegan stock is used) Very quick and simple to make, these chickpeas, kale and quinoa power bowls could be enjoyed warm, at room temperature or even cold. Protein-Packed Buddha Bowl with Quinoa and Chickpeas. Thank you and good luck