Vegetable and Chickpea Grain Bowl
A customizable grain bowl filled with quinoa or brown rice, sautéed vegetables, chickpeas, and avocado, perfect for busy weeknight dinners.
Ingredients
Grains and Base
- 1 cup quinoa (or brown rice) Use cooked grains if available
- 2 cups vegetable broth (or water) For cooking grains
Vegetables and Protein
- 1 can chickpeas, drained and rinsed
- 1 medium bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach (or kale)
Toppings
- 1 medium avocado, sliced
- 1 tablespoon olive oil For sautéing
- 1 teaspoon cumin
- to taste Salt and pepper For seasoning
- A sprinkle of feta or goat cheese (optional)
Instructions
Preparation of Grains
- Rinse quinoa under cold water and drain. In a medium pot, bring vegetable broth to a boil, add quinoa, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
Cooking Vegetables
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced bell pepper and chickpeas, sautéing for about 5 minutes.
- Stir in cherry tomatoes and spinach (or kale) into the skillet, cooking until the greens are wilted, about 2-3 minutes.
- Season with cumin, salt, and pepper.
Assembly
- In bowls, layer the cooked quinoa, sautéed veggies and chickpeas, and top with avocado slices.
- If desired, sprinkle feta or goat cheese for added flavor.
Notes
This recipe is forgiving; feel free to swap ingredients based on what you have on hand. Serve warm or at room temperature.