Spicy Chickpea Grain Bowl

• 1 cup quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• Juice of 1 lime
• Salt to taste
• Freshly ground black pepper to taste
• Optional: avocado slices for garnish

Steps

1. 1 Rinse quinoa under cold water and cook according to package instructions. Set aside to cool.
2. 2 Preheat oven to 400°F. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, and cayenne pepper. Roast for 20 minutes.
3. 3 In a large bowl, combine cooked quinoa, roasted chickpeas, diced red bell pepper, cherry tomatoes, and red onion.
4. 4 Whisk together lime juice and remaining olive oil. Pour over the grain bowl mixture and toss to combine.
5. 5 Stir in chopped cilantro. Season with salt and pepper to taste.
6. 6 Serve immediately, garnished with avocado slices if desired.

Nutrition

Tips

• For extra spice, add a diced jalapeño to the mix.
• This bowl keeps well in the fridge for up to 3 days, making it perfect for meal prep.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to keep it moist.

Serving Suggestions

• Pair with a refreshing cucumber yogurt sauce.
• Serve alongside warm pita bread for a complete meal.

FAQ