Recipe: Delicious Chickpea and quinoa lunch bowl

Delicious, fresh and tasty.

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. But here's the thing: quinoa bowls are probably one of the most versatile and easy meals to make, which is why I love sharing them with you.

Chickpea and quinoa lunch bowl 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. Toss kale and chickpeas with quinoa. In a bowl, whisk tahini, yeast, and lemon juice. You can have Chickpea and quinoa lunch bowl using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chickpea and quinoa lunch bowl

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

Drizzle tahini sauce over kale, chickpeas, and quinoa. Cool leftovers completely before storing in an airtight container in the fridge. To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the Made this for lunch this week.

Chickpea and quinoa lunch bowl instructions

  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..

Easy as can be and tastes delicious! Subbed spinach for kale since that's what. Mushrooms, chickpeas and peppers are low fat and low calorie. This makes this gluten free (vegan if vegan stock is used) meal perfect foe those of you, who are trying to eat low calorie, but still nutritious and filling meals. Very quick and simple to make, these chickpeas, kale and quinoa power bowls.