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Easy Flavor-Packed 25-Minute Grain Bowls Recipe for Healthy Meals

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A quick, healthy, and flavor-packed grain bowl recipe ready in 25 minutes, featuring quinoa, roasted chickpeas, fresh veggies, and a creamy tahini dressing.

Ingredients

Scale
  • 1 cup quinoa, rinsed (about 170g)
  • 2 cups water or vegetable broth (475ml)
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved (150g)
  • 1 medium cucumber, diced (about 200g)
  • 1 ripe avocado, sliced
  • ½ cup shredded carrots (60g)
  • ¼ cup chopped fresh cilantro or parsley (optional)
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup or honey
  • 1 clove garlic, minced
  • Water to thin (about 2-4 tbsp)
  • Salt to taste
  • 2 tbsp toasted pumpkin seeds or chopped nuts (almonds or walnuts)
  • Optional: a pinch of red pepper flakes

Instructions

  1. Cook the quinoa: Place rinsed quinoa and water or broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  2. Prepare the chickpeas: While quinoa cooks, heat olive oil in a large skillet over medium heat. Add chickpeas, smoked paprika, salt, and pepper. Cook, stirring occasionally, for about 8-10 minutes or until chickpeas are golden and slightly crispy.
  3. Make the tahini dressing: In a small bowl or jar, whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt. Add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Adjust seasoning as needed.
  4. Prep the veggies: Halve cherry tomatoes, dice cucumber, shred carrots, slice avocado, and chop herbs. Set aside.
  5. Assemble the bowls: Divide quinoa evenly among bowls. Top with roasted chickpeas, fresh veggies, and avocado slices. Drizzle generously with tahini dressing.
  6. Add toppings: Finish with toasted pumpkin seeds or nuts and a sprinkle of red pepper flakes if desired.
  7. Serve immediately or store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Rinse quinoa well before cooking to remove bitterness. Roast chickpeas until just crispy but not burnt. Whisk tahini dressing slowly and add water gradually to avoid seizing. Fluff quinoa after cooking to prevent clumping. Store components separately for best freshness when meal prepping.

Nutrition

Keywords: grain bowl, quinoa bowl, healthy meal, vegan recipe, gluten-free, quick dinner, chickpeas, tahini dressing, meal prep

Find it online: https://oracooks.com/easy-flavor-packed-25-minute-grain-bowls-recipe-for-healthy-meals/