BBQ Chickpea Quinoa Bowl
Serves
4
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
For the quinoa:
6 oz (170 g) dried quinoa
24 oz (720 ml) vegetable stock
6 oz (170 g) dried quinoa
24 oz (720 ml) vegetable stock
For the BBQ chickpeas:
8.4 oz (240 g) can chickpeas, drained, rinsed
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
3.1 oz (90 g) BBQ sauce
8.4 oz (240 g) can chickpeas, drained, rinsed
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
3.1 oz (90 g) BBQ sauce
For the bowls:
1 avocado, sliced
4.6 oz (130 g) pickled red cabbage
8 tbsp can sweet corn, drained
8 tbsp Creamy Vegan Ranch (see original recipe)
1 lime, cut into wedges
1 avocado, sliced
4.6 oz (130 g) pickled red cabbage
8 tbsp can sweet corn, drained
8 tbsp Creamy Vegan Ranch (see original recipe)
1 lime, cut into wedges
Nutrition
(Per Serving)
Calories
609
Fats
33 g
Protein
13 g
Carbs
65 g
Instructions
- Cook quinoa in stock according to package instructions.
- Sauté chickpeas in pan with 1 tablespoon olive oil. Add spices, stir for 30 seconds, then mix in BBQ sauce. Cook for 2 to 3 minutes.
- Divide quinoa into bowls, then add chickpeas, pickled cabbage, corn, and avocado. Drizzle with Creamy Vegan Ranch and serve with lime wedges.