Ingredients
- 150g quinoa (about 3/4 cup)
- 1 ripe avocado, sliced
- 1 can (400g) chickpeas, drained and rinsed
- 100g baby spinach or mixed greens
- 150g cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 2 tbsp pumpkin or sunflower seeds
- Juice of 1 lemon
- 2 tbsp tahini
- 1 tbsp maple syrup (optional)
- Fresh parsley or cilantro for garnish
- Feta cheese (optional)
Instructions
Rinse quinoa under cold water. In a small pot combine rinsed quinoa with 300ml water. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
Preheat oven to 200°C (400°F). Toss drained chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt and pepper. Spread on a baking tray and roast 18–22 minutes until golden and slightly crisp, shaking tray once halfway through.
In a bowl whisk together lemon juice, tahini, 1 tbsp olive oil, maple syrup (if using), salt and pepper until smooth. Add 1 tsp water at a time to reach a pourable consistency.
Slice avocado, halve cherry tomatoes, dice cucumber and thinly slice red onion. Toss spinach or mixed greens lightly with a pinch of salt and lemon if desired.
Divide quinoa into two bowls. Arrange spinach, avocado slices, roasted chickpeas, cherry tomatoes, cucumber and red onion on top. Sprinkle pumpkin seeds and crumble feta if using.
Drizzle each bowl with the lemon-tahini dressing, garnish with chopped parsley or cilantro, and serve immediately. Great warm or chilled; makes excellent meal-prep for up to 2 days (keep dressing separate until serving).
Nutrition Information
Per Serving: Approximately 420 calories
Highlights: High in plant protein, fiber, healthy fats, and vitamins.
Chef's Tips for the Perfect Power Bowl
- Toast the seeds: Lightly toasting pumpkin or sunflower seeds increases their crunch and flavor.
- Avocado timing: Slice the avocado just before serving to avoid browning.
- Make it spicy: Add a pinch of chili flakes or a drizzle of hot sauce over the chickpeas for heat.
- Meal prep: Keep dressing and avocado separate if storing the bowl for later to preserve texture and freshness.
Why I Love This Bowl
This Quinoa Avocado Power Bowl is one of my go-to meals when I want something that feels nourishing and satisfying without a lot of fuss. It balances fluffy quinoa, creamy avocado, and crunchy roasted chickpeas for texture — plus the lemon-tahini dressing ties everything together with bright, savory notes.
It’s also incredibly flexible: swap greens, add roasted sweet potato, or make it vegan by skipping the feta. It keeps well for meal prep and still tastes fresh the next day — perfect for busy weeks when you want to eat well.