Quinoa Avocado Power Bowl
A vibrant, protein-packed bowl that balances the crunch of roasted chickpeas with the creaminess of ripe avocado. Topped with a zesty lemon-tahini dressing, it's the ultimate "feel-good" meal.
Why You'll Love This Recipe
- A complete source of plant-based protein, healthy fats, and fiber.
- Features fluffy quinoa, crispy chickpeas, and velvety avocado in every bite.
- Easily swap out veggies or add a soft-boiled egg for extra protein.
- Components can be prepared in advance for a quick, healthy weeknight dinner.
- The lemon-tahini dressing adds a professional-level brightness to the dish.
15 minutes
25 minutes
40 minutes
Written by: Paul C.
Recipe Type: Main Course / Lunch
Difficulty Level: Easy
Cuisine: Healthy / Plant-Based
Yield: 2 Bowls
Dietary: Vegan (omit feta), Gluten-Free
Ingredients
Base
Roasted Elements
Fresh Toppings
Dressing
Instructions
Rinse quinoa well. Simmer in 300ml water for 12–15 minutes until absorbed. Fluff and cool.
Toss chickpeas with oil and spices. Roast at 200°C (400°F) for 20 minutes until crisp.
Whisk tahini, lemon juice, olive oil, and syrup. Add 1 tsp water at a time until pourable.
Slice avocado, halve tomatoes, and dice cucumber.
Layer quinoa and spinach. Arrange chickpeas and veggies on top.
Drizzle with dressing and garnish with seeds or fresh herbs.
You Must Know
Don't skip rinsing the quinoa! It has a natural coating called saponin that can taste bitter or soapy if not washed off. Also, wait to slice the avocado until the very last second to keep it from browning.
Storage Tips
Store components separately in the fridge for up to 3 days. Keep the dressing in a small jar and add it right before eating. Do not store sliced avocado; add it fresh each day.
Ingredient Substitutions
- Quinoa: Swap for brown rice, farro, or bulgur.
- Tahini: Use hummus or a Greek yogurt-based dressing if you prefer.
- Greens: Kale or arugula work beautifully as a base.
Serving Suggestions
This is a healthy, vegan dish that deserves to be the star of the show. Here is how to complete the experience:
- Top with a sprinkle of hemp seeds or pumpkin seeds for extra crunch.
- Add a dollop of feta cheese for a salty, tangy kick.
- Pairs perfectly with a side of pita bread or a light iced tea.
Success Stories
This method has saved countless dinner parties! Here are some success stories from our community:
"This has become my Sunday night ritual! I roast a double batch of chickpeas and cook the quinoa ahead of time. It makes my office lunches feel like a gourmet cafe meal!" — Millicent, London.
Pro Tips
- Extra Fluffy: Let the quinoa sit covered for 5 minutes after turning off the heat to finish steaming.
- Crispier Chickpeas: Pat the chickpeas bone-dry with a towel before roasting to ensure they get maximum crunch.
- Warm vs. Cold: This bowl is delicious whether the quinoa is still warm or completely chilled.
Recipe Tips & Advice
Yes! Just ensure your maple syrup is pure and omit any optional cheese.
Absolutely. A simple balsamic glaze or a spicy chipotle vinaigrette also works well.
Squeeze a little extra lemon juice directly onto the avocado slices.
Recipe Summary
Yield: 2 servings
Total Time: 40 min
Calories per serving: 520 kcal
Fuel your day with a bowl that actually satisfies. Packed with nutrients and flavor, this power bowl is proof that eating healthy never has to be boring.