Chef Created Bowls Recipe

Cook the Quinoa

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

Season and Roast Chickpeas

Preheat the oven to 400°F (200°C). Drain and rinse 1 cup of canned chickpeas, then pat them dry with a towel. In a bowl, toss the chickpeas with 2 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until crispy.

Sauté the Vegetables

While the chickpeas are roasting, chop one large bell pepper, one medium zucchini, and one medium red onion into bite-sized pieces. In a large skillet over medium heat, add a splash of olive oil and sauté the chopped vegetables for about 5-7 minutes until they are tender. Add 2 cups of spinach and cook until wilted, about 2 minutes.

Combine and Serve

In each serving bowl, add a generous scoop of the cooked quinoa as the base. Top with the roasted chickpeas and sautéed vegetables. Slice one large avocado and arrange it on top. Scatter fresh cilantro over the bowl and drizzle with 2 tablespoons of lime juice before serving.