Chickpeas are the base of this dish. You will need one can (15 ounces) of drained and rinsed chickpeas. They provide protein and fiber, making your meal filling and nutritious.
Use one cup of cooked quinoa for added texture and nutrients. Quinoa is gluten-free and rich in protein, offering essential amino acids that contribute to a balanced diet.
Two medium-sized bell peppers (any color) add sweetness and crunch. Slice them thinly to incorporate their vibrant flavors into the bowl while providing vitamins A and C.
Add two cups of fresh spinach for a nutrient boost. Spinach is rich in iron and antioxidants, enhancing the health benefits of your power bowl while adding freshness.
One ripe avocado adds creaminess to the dish. Slice it just before serving to prevent browning; its healthy fats promote heart health and enhance the overall flavor profile.
Use two tablespoons of extra virgin olive oil as your dressing base. It provides healthy fats that help absorb fat-soluble vitamins from other ingredients while adding richness.
Fresh juice from one lemon will brighten the flavors in your bowl. The acidity balances the richness of the avocado while adding Vitamin C for an immune boost.
Season with salt and pepper to taste. These basic seasonings enhance all the flavors without overpowering them; adjust according to your preference.
Start by rinsing one cup of quinoa under cold water in a fine-mesh strainer. Then add it to a medium saucepan with two cups of water or vegetable broth for added flavor. Bring it to a boil over high heat, then reduce the heat to low, cover it with a lid, and let it simmer for about 15 minutes until all liquid is absorbed.
While the quinoa cooks, preheat your oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper before roasting them for 20-25 minutes until golden brown and crispy.
While everything cooks, wash and slice two bell peppers into thin strips. Rinse two cups of fresh spinach under cool water and let it drain well or use a salad spinner. Set both aside for assembly later.
Just before assembling your bowls, take one ripe avocado. Slice it in half lengthwise around the pit; twist gently to separate halves. Remove the pit carefully using a spoon or knife technique. Scoop out each half’s flesh using a spoon before slicing into wedges.
In serving bowls, start by adding cooked quinoa as the base layer (about half a cup per bowl). Next, layer on roasted chickpeas followed by sliced bell peppers and fresh spinach leaves evenly distributed among each bowl.
Drizzle two tablespoons of olive oil over each assembled bowl along with freshly squeezed lemon juice (from one lemon). This will tie together all flavors beautifully; gently toss each bowl if desired for even distribution.
Finish off by placing avocado slices on top of each bowl as an elegant garnish; sprinkle with additional salt or pepper if preferred based on personal taste preferences before serving immediately!