Quinoa Bowl with Avocado
A healthy and colorful bowl from eatbetter.de featuring protein-rich quinoa and chickpeas with fresh vegetables and a creamy tahini dressing. Perfect for meal prep and packed with nutrients.
Ingredients
- 200g quinoa
- 1 can pre-cooked chickpeas (drained weight: 250g)
- 1 tbsp olive oil
- 100g baby spinach
- 2 carrots
- 200g cherry tomatoes
- 1 small bunch mint
- 1 tbsp sesame seeds
- 1 avocado
- 1 tsp ground cumin
- Pepper and salt
- 1 lime (juice)
- 1 garlic clove
- 3 tbsp tahini (sesame paste)
- 2 tbsp maple syrup
- 2 tbsp light balsamic vinegar
- Pepper and salt
Instructions
Preheat oven to 180°C (convection). Rinse quinoa in a sieve and drain. Cook according to package directions. Drain chickpeas and mix with 1 tbsp olive oil. Roast in the oven for 30 minutes.
Meanwhile, wash and spin dry spinach. Peel and finely grate carrots. Wash and halve cherry tomatoes. Wash mint, shake dry, pluck leaves from stems and chop. Toast sesame seeds in a pan without oil until golden. Carefully halve the avocado, remove the pit, scoop out the flesh with a spoon, and cut lengthwise into wedges.
For the dressing, squeeze lime and collect the juice. Drizzle 1 tbsp over the cut avocado. Peel and finely chop garlic. Mix with remaining lime juice, tahini, maple syrup, and balsamic. Season with pepper and salt, thin with water if needed.
After baking, season chickpeas with cumin, pepper, and salt. Divide quinoa, chickpeas, and grated carrots among 4 bowls. Arrange avocado wedges, cherry tomatoes, and spinach. Drizzle with dressing and sprinkle with mint and sesame.