Quinoa & Chickpea Bowl

Nutrition per serving (estimate)

Why we like it

Quinoa and chickpeas together make this a source of plant protein and fiber, and roasting the bell pepper, zucchini and onion brings out their sweetness. It keeps well in the fridge, so it makes a good make-ahead lunch.

Ingredients

• 80g quinoa
• 100g canned chickpeas (drained)
• 1 red bell pepper
• 1 zucchini
• 1 red onion
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper
• Juice of ½ lemon
• Fresh cilantro

Method

1. Preheat oven to 200°C / 400°F. Chop pepper, zucchini and onion into chunks.
2. Toss vegetables and chickpeas in 1 tbsp olive oil, cumin, paprika, salt and pepper.
3. Spread on a baking sheet. Roast 20-25 minutes until golden and slightly charred.
4. Meanwhile rinse quinoa and cook in 160ml water for 15 minutes until absorbed.
5. Fluff quinoa with a fork. Add remaining olive oil and lemon juice.
6. Build bowl with quinoa base, roasted vegetables and chickpeas on top.
7. Finish with fresh cilantro and extra lemon.